Molecular Nutrition: Fats, Patel, Vinod

Автор: David L. Katz
Название: Nutrition in Clinical Practice
ISBN: 1451186649 ISBN-13(EAN): 9781451186642
Издательство: Lippincott Williams & Wilkins
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Цена: 69690.00 T
Наличие на складе: Невозможна поставка.
Описание: In nearly every level of treatment and counseling, care providers must take into account the effects of their patients’ diets. Nutrition in Clinical Practice is written to guide health professionals in providing well-informed, compassionate, and effective dietary and weight-management counseling. This fully updated 3rd edition is edited by a leading authority in nutrition and preventive medicine. Practical and evidence-based, chapters address the effects of diet on health and a comprehensive array of illnesses, making it a vital and timely addition to any caregiver’s library. Features: NEW data from hundreds of recent studies NEW section: Contemporary Topics in Nutrition Easy-reference format includes short chapters, links to current online articles Contributors representing diverse expertise and practical experience with medical education, nutrition in clinical practice, and preventive medicine Enhanced coverage of controversial topics, such as, the effects of sugar; health effects of obesity and the ‘obesity paradox’; health effects of gluten and grains; nutritional therapy Appendices includes ancillary materials such as clinically relevant formulas, nutrition data tables, and patient specific meal planners, all fully updated Now with the print edition, enjoy the bundled interactive eBook edition, offering tablet, smartphone, or online access to: Complete content with enhanced navigation A powerful search tool that pulls results from content in the book, your notes, and even the web Cross-linked pages, references, and more for easy navigation Highlighting tool for easier reference of key content throughout the text Ability to take and share notes with friends and colleagues Quick reference tabbing to save your favorite content for future use

Автор: Fryer
Название: Technical Handbook of Oils, Fats and Waxes
ISBN: 1107687314 ISBN-13(EAN): 9781107687318
Издательство: Cambridge Academ
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Цена: 48570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: First published in 1918, this book forms part one of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume one focuses on chemical and general properties.

Автор: Kodali, Dharma R.
Название: Trans Fats Replacement Solutions
ISBN: 0128103809 ISBN-13(EAN): 9780128103807
Издательство: Elsevier Science
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Цена: 112290.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.

Автор: Talbot Geoff, Talbot G.
Название: Reducing Saturated Fats in Foods
ISBN: 0081017138 ISBN-13(EAN): 9780081017135
Издательство: Elsevier Science
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Цена: 202120.00 T
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Описание: The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.

Автор: Fryer
Название: Technical Handbook of Oils, Fats and Waxes
ISBN: 1107660882 ISBN-13(EAN): 9781107660885
Издательство: Cambridge Academ
Рейтинг:
Цена: 48570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: First published in 1918, this book forms the second of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume two concentrates on practical and analytical matters.

Автор: D. P. Moran
Название: Fats in Food Products
ISBN: 1461358841 ISBN-13(EAN): 9781461358848
Издательство: Springer
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Цена: 87070.00 T
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Описание: The properties of fats and the characteristics of some food products based on fats have been documented in several books.

Автор: R. J. Hamilton
Название: Recent Advances in Chemistry and Technology of Fats and Oils
ISBN: 9401174733 ISBN-13(EAN): 9789401174732
Издательство: Springer
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Цена: 46570.00 T
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Описание: Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids.

Автор: Silvana Martini
Название: Sonocrystallization of Fats
ISBN: 1461476925 ISBN-13(EAN): 9781461476924
Издательство: Springer
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Цена: 47880.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.