Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b
Firstly, constant increase of the human population due to the effects of socioeconomic development embracing a number of ... that relies on the transformation through sequential molecular events, Handbook of Lipids in Human Function.
The Handbook of Essential Fatty Acid Biology: Biochemistry, Physiology, and Behavioral Neurobiology provides the most comprehensive survey available of our knowledge of the biology and metabolism of fatty acids.
This handbook provides a unique overview of lipid membrane fundamentals and applications.
Barry, P.J. and Craig, B.M. (1955) Synthesis of symmetrical diglycerides from dihydroxy acetone and allyl alcohol. Can. J. Chem., 33, 716–721. Bar-Shir, A. et al. (2005) Synthesis and water solubility of adamantyl-OEG-fullerene hybrids.
^55 IKetochaulmoagric acid) Cole. H.I. el at. J Am. Chem Soc. 193X. 60. ... 2nd Lu , Birkhausei Veriag, Basel, 1972-1985, nu 978 {occur) Spencer, F. ei at. Biochemistry. 1974. 13. 2241 (derix ) Levv. L,. Am. Rex . Respir. Dis.. 1975.
The material is presented in 29 chapters and brings together the research and work of an international team of experts. designed to bridge the gap between traditional approaches to dietary interventions and leading edge integrated health ...
This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.
The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.
Lipid Handbook
Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.