Fatty Acids in Foods and their Health Implications

Front Cover
Ching Kuang Chow
CRC Press, Nov 19, 2007 - Technology & Engineering - 1296 pages
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the qu
 

Selected pages

Contents

Chapter 9 Fatty Acids in Vegetables and Vegetable Products
187
Chapter 10 Fatty Acids in Oilseeds Vegetable Oils
227
Chapter 11 Fatty Acids in Fruits and Fruit Products
263
Chapter 12 Fatty Acids in Food Cereal Grains and Grain Products
303
Chapter 13 Fatty Acids in Fermented Food Products
317
Chapter 14 Fatty Acid Content of Convenience Foods
335
Chapter 15 Genetic Alteration of Food Fats and Oils
439
Chapter 17 FatBased Fat Substitutes
461
Chapter 18 Commercial Applications of Fats in Foods
473
Chapter 19 Effects of Processing and Storage on Fatty Acids in Edible Oils
493
Chapter 20 Effect of Heating and Frying on Oil and Food Fatty Acids
511
Chapter 21 Consumption of Fatty Acids
545
Chapter 22 Absorption and Transport of Dietary Lipid
561
Chapter 23 The Effects of Dietary Fatty Acids on Lipid Metabolism
591
Chapter 24 Dietary Fatty Acids and Minerals
631
Chapter 25 Interaction of Dietary Fatty Acids Carbohydrates and Lipids on Carbohydrate Metabolism
651
Chapter 26 Reappraisal of the Essential Fatty Acids
675
Chapter 27 Fatty Acids and Membrane Function
693
Chapter 36 Biological Effects of Oxidized Fatty Acids
855
Chapter 37 Satiating Effects of Fat
879
Chapter 38 Fatty Acids and Growth and Development
899
Chapter 39 Fatty Acids Cognition Behavior Brain Development and Mood Diseases
935
Chapter 40 Fatty Acids and Aging
955
Chaptr 41 Dietary Fat Immunity and Inflammatory Disease
977
Chapter 42 Fatty Acids and Liver Disease
1007
Chapter 43 Essential Fatty Acids and Visual Dysfunction
1019
Chapter 44 Fatty Acids and Cardiovascular Disease
1061
Chapter 45 Dietary Fatty Acids and Cancer
1085
Chapter 46 Fatty Acids and Renal Disease
1109
Chapter 47 Fatty Acid Metabolism in Diabetes
1145
Chapter 48 Fatty Acid Metabolism in Skeletal Muscle and Nerve and in Neuromuscular Disorders
1197
Chapter 49 Fatty Acids and Psychiatric Disorders
1229
Index
1257
Back cover
1283
Copyright

Other editions - View all

Fatty Acids in Foods and their Health Implications,Third Edition
Ching Kuang Chow
No preview available - 2007

Common terms and phrases

absorption Ackman activity Agric amounts arachidonic acid avor Biochem Biol Biophys butter calcium carbohydrate cells cholesterol Clin compounds concentrations conjugated linoleic acid consumption contain deciency decrease desaturase diet dietary fat double bonds effect of dietary eggs eicosanoids enzyme essential fatty acids esters fatty acid composition fatty acid content Food Chem free fatty acids frying gene human hydrogenated increased intake inuence isomers levels linolenic lipase lipid Lipid Res lipoprotein long-chain margarine meat membrane metabolism milk fat muscle n-3 fatty acids n-3 PUFA Nutr Nutrition Oil Chem oleic acid olestra oxidation palmitic palmitic acid phospholipids plasma polyunsaturated fatty acids protein receptor reported samples saturated fatty acids seed oil sh oil signicant signicantly Source soybean oil specic stearic acid studies sunower oil synthesis Table tocopherols total fat total fatty acids total lipid tracer trans fatty acids triacylglycerols triglycerides unsaturated USDA vegetable oils

References to this book

About the author (2007)

Ching Kuang Chow

Bibliographic information

TitleFatty Acids in Foods and their Health Implications
EditorChing Kuang Chow
Edition3, illustrated, revised
PublisherCRC Press, 2007
ISBN1420006908, 9781420006902
Length1296 pages
Subjects ›  › 

Medical / Nutrition
Science / Life Sciences / Biology
Technology & Engineering / Food Science / General
  
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