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A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak
| A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak |
| Autore | Chevreul M. E |
| Pubbl/distr/stampa | France, : Sàrl Dijkstra-Tucker, 2009 |
| Descrizione fisica | 1 online resource (387 p.) |
| Altri autori (Persone) |
DijkstraAlbert J
ListGary R WisniakJaime |
| Soggetto topico | Oils and fats |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""TABLE OF CONTENTS""; ""A CHEMICAL STUDY OF OILS AND FATS OF ANIMAL ORIGIN""; ""BOOK I""; ""BOOK II""; ""BOOK III""; ""BOOK IV""; ""BOOK V""; ""BOOK VI""; ""INDEX"" |
| Record Nr. | UNINA-9910457332503321 |
Chevreul M. E
|
||
| France, : Sàrl Dijkstra-Tucker, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak
| A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak |
| Autore | Chevreul M. E |
| Pubbl/distr/stampa | France, : Sàrl Dijkstra-Tucker, 2009 |
| Descrizione fisica | 1 online resource (387 p.) |
| Altri autori (Persone) |
DijkstraAlbert J
ListGary R WisniakJaime |
| Soggetto topico | Oils and fats |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""TABLE OF CONTENTS""; ""A CHEMICAL STUDY OF OILS AND FATS OF ANIMAL ORIGIN""; ""BOOK I""; ""BOOK II""; ""BOOK III""; ""BOOK IV""; ""BOOK V""; ""BOOK VI""; ""INDEX"" |
| Record Nr. | UNINA-9910781890603321 |
|
Chevreul M. E
|
||
| France, : Sàrl Dijkstra-Tucker, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A chemical study of oils and fats of animal origin / / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak
| A chemical study of oils and fats of animal origin / / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak |
| Autore | Chevreul M. E |
| Pubbl/distr/stampa | France, : Sarl Dijkstra-Tucker, 2009 |
| Descrizione fisica | 1 online resource (387 p.) |
| Altri autori (Persone) |
DijkstraAlbert J
ListGary R WisniakJaime |
| Soggetto topico | Oils and fats |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""TABLE OF CONTENTS""; ""A CHEMICAL STUDY OF OILS AND FATS OF ANIMAL ORIGIN""; ""BOOK I""; ""BOOK II""; ""BOOK III""; ""BOOK IV""; ""BOOK V""; ""BOOK VI""; ""INDEX"" |
| Record Nr. | UNINA-9910818224903321 |
|
Chevreul M. E
|
||
| France, : Sarl Dijkstra-Tucker, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]
| Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, England : , : John Wiley & Sons, Inc., , 2014 |
| Descrizione fisica | 1 online resource (558 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
RajahKanes K
DijkstraAlbert J |
| Soggetto topico |
Food - Composition
Food - Fat content |
| ISBN |
1-118-78876-1
1-118-78874-5 1-118-78877-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction
3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction 6.2 Legislation6.3 Emulsion technology; 6.4 Process technology; 6.5 Yellow fat blends; 6.6 Flavoured butters; 6.7 Non-yellow fat range; References; Chapter 7: Emulsifiers and stabilisers1; 7.1 Introduction; 7.2 Surface activity; 7.3 Interface formation; 7.4 Stabilisation; 7.5 Food emulsifiers; 7.6 The hydrophilic-lipophilic balance; 7.7 Hydrocolloid stabilisers and thickeners; 7.8 Applications; 7.9 Regulatory aspects; References; Chapter 8: Food safety and quality issues of dairy fats; 8.1 Introduction; 8.2 Food-borne disease: the problem; 8.3 Food safety and quality issues of dairy fats 8.4 Implementing the HACCP8.5 Food safety and quality in dairy production; 8.6 Future trends; References; Chapter 9: Culinary fats: solid and liquid frying oils and speciality oils1; 9.1 Introduction; 9.2 Salad and cooking oils; 9.3 Frying fats; 9.4 Oils for roasting nuts; 9.5 Ghee; 9.6 Vanaspati; 9.7 Speciality oils; 9.8 Conclusion; References; Appendix: Nomenclature for fatty acids and triglycerides; Index |
| Record Nr. | UNINA-9910138958503321 |
| Cambridge, England : , : John Wiley & Sons, Inc., , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]
| Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, England : , : John Wiley & Sons, Inc., , 2014 |
| Descrizione fisica | 1 online resource (558 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
RajahKanes K
DijkstraAlbert J |
| Soggetto topico |
Food - Composition
Food - Fat content |
| ISBN |
1-118-78876-1
1-118-78874-5 1-118-78877-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction
3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction 6.2 Legislation6.3 Emulsion technology; 6.4 Process technology; 6.5 Yellow fat blends; 6.6 Flavoured butters; 6.7 Non-yellow fat range; References; Chapter 7: Emulsifiers and stabilisers1; 7.1 Introduction; 7.2 Surface activity; 7.3 Interface formation; 7.4 Stabilisation; 7.5 Food emulsifiers; 7.6 The hydrophilic-lipophilic balance; 7.7 Hydrocolloid stabilisers and thickeners; 7.8 Applications; 7.9 Regulatory aspects; References; Chapter 8: Food safety and quality issues of dairy fats; 8.1 Introduction; 8.2 Food-borne disease: the problem; 8.3 Food safety and quality issues of dairy fats 8.4 Implementing the HACCP8.5 Food safety and quality in dairy production; 8.6 Future trends; References; Chapter 9: Culinary fats: solid and liquid frying oils and speciality oils1; 9.1 Introduction; 9.2 Salad and cooking oils; 9.3 Frying fats; 9.4 Oils for roasting nuts; 9.5 Ghee; 9.6 Vanaspati; 9.7 Speciality oils; 9.8 Conclusion; References; Appendix: Nomenclature for fatty acids and triglycerides; Index |
| Record Nr. | UNINA-9910828250303321 |
| Cambridge, England : , : John Wiley & Sons, Inc., , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trans fatty acids [[electronic resource] /] / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm
| Trans fatty acids [[electronic resource] /] / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
612.3/97
664.3 |
| Altri autori (Persone) |
DijkstraAlbert J
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico | Trans fatty acids |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-34230-4
9786612342301 0-470-69765-2 0-470-69807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Trans Fatty Acids; 2.5.2 Diabetes; Contents; Contributors; Preface; 1 Fatty acids:structure,occurrence,nomenclature,biosynthesis and properties; 1.1 Introduction; 1.2 Fatty acid nomenclature; 1.2.1 Saturated acids; 1.2.2 Monounsaturated acids; 1.2.3 Diunsaturated acids; 1.2.4 Triunsaturated acids; 1.3 Occurrence; 1.4 Fatty acid biosynthesis; 1.4.1 Saturated fatty acids; 1.4.2 Monoenoic fatty acids; 1.4.3 Polyunsaturated fatty acids; 1.5 Properties of trans fatty acids; 1.5.1 Melting points; 1.5.2 Ultraviolet spectra; 1.5.3 Infrared spectra; 1.5.4 Nuclear magnetic resonance spectroscopy
1.6 Labelling and legislation2 Trans fatty acids intake:epidemiology and health implications; 2.1 Introduction; 2.2 Food sources of trans fatty acids; 2.3 Trans fatty acids intake; 2.4 Trans fatty acids in human milk; 2.5 Trans fatty acids intake and health implications; 2.5.1 Coronary heart disease; 2.5.3 Cancer; 2.6 Concluding remarks; 3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man:metabolic and cell mechanisms; 3.1 General introduction:conjugated linoleic acids and health 3.2 Structure,dietary origins and consumption of CLAs in man3.2.1 Structure; 3.2.2 Origins of CLAs in the human diet; 3.2.3 Dietary consumption of CLAs in man; 3.3 CLAs in cancer prevention and treatment; 3.3.1 Epidemiology of dietary fats and cancer risk; 3.3.2 CLAs and breast cancer; 3.3.3 CLAs and prostate cancer; 3.3.4 CLAs in gastrointestinal cancer; 3.3.5 CLAs and other cancers (hepatic, pancreatic and dermal); 3.4 Cellular mechanisms of CLAs' anti-cancer effects; 3.4.1 Inhibition of angiogenesis; 3.4.2 Attenuation of cancer metastasis; 3.4.3 Reduction of cancer cachexia 3.5 Effect of CLAs on body composition and energy metabolism in animals and men3.5.1 Body composition in animals; 3.5.2 Body composition in man; 3.5.3 Possible mechanisms underlying reported changes in body composition; 3.5.4 Efficacy of different CLA isomers in regulating body composition; 3.6 Other reported health benefits of CLAs; 3.6.1 Effects on insulin resistance and diabetes; 3.6.2 Modulation of immune functions; 3.6.3 Effects of CLAs on biomarkers of cardiovascular disease; 3.7 Reported adverse health effects of CLAs in vivo and in vitro; 3.8 Conclusions 4 Analysis of trans mono-and polyunsaturated fatty acids4.1 Introduction; 4.2 Isomeric fatty acids in the human diet; 4.3 Gas chromatography and Fourier transform infrared spectroscopy; 4.4 Direct GC analysis; 4.4.1 Analysis of monounsaturated isomers; 4.4.2 Isomers of linoleic and a-linolenic acids; 4.4.3 Resolution of eicosenoic and a-linolenic acid isomers; 4.4.4 Effect of the type of carrier gas and flow rate on cis and trans isomer resolution and fatty acid quantification; 4.4.5 Conjugated fatty acids 4.5 Silver nitrate thin-layer and high-performance liquid chromatography separation of cis and trans isomers |
| Record Nr. | UNINA-9910144385703321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trans fatty acids [[electronic resource] /] / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm
| Trans fatty acids [[electronic resource] /] / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
612.3/97
664.3 |
| Altri autori (Persone) |
DijkstraAlbert J
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico | Trans fatty acids |
| ISBN |
1-282-34230-4
9786612342301 0-470-69765-2 0-470-69807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Trans Fatty Acids; 2.5.2 Diabetes; Contents; Contributors; Preface; 1 Fatty acids:structure,occurrence,nomenclature,biosynthesis and properties; 1.1 Introduction; 1.2 Fatty acid nomenclature; 1.2.1 Saturated acids; 1.2.2 Monounsaturated acids; 1.2.3 Diunsaturated acids; 1.2.4 Triunsaturated acids; 1.3 Occurrence; 1.4 Fatty acid biosynthesis; 1.4.1 Saturated fatty acids; 1.4.2 Monoenoic fatty acids; 1.4.3 Polyunsaturated fatty acids; 1.5 Properties of trans fatty acids; 1.5.1 Melting points; 1.5.2 Ultraviolet spectra; 1.5.3 Infrared spectra; 1.5.4 Nuclear magnetic resonance spectroscopy
1.6 Labelling and legislation2 Trans fatty acids intake:epidemiology and health implications; 2.1 Introduction; 2.2 Food sources of trans fatty acids; 2.3 Trans fatty acids intake; 2.4 Trans fatty acids in human milk; 2.5 Trans fatty acids intake and health implications; 2.5.1 Coronary heart disease; 2.5.3 Cancer; 2.6 Concluding remarks; 3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man:metabolic and cell mechanisms; 3.1 General introduction:conjugated linoleic acids and health 3.2 Structure,dietary origins and consumption of CLAs in man3.2.1 Structure; 3.2.2 Origins of CLAs in the human diet; 3.2.3 Dietary consumption of CLAs in man; 3.3 CLAs in cancer prevention and treatment; 3.3.1 Epidemiology of dietary fats and cancer risk; 3.3.2 CLAs and breast cancer; 3.3.3 CLAs and prostate cancer; 3.3.4 CLAs in gastrointestinal cancer; 3.3.5 CLAs and other cancers (hepatic, pancreatic and dermal); 3.4 Cellular mechanisms of CLAs' anti-cancer effects; 3.4.1 Inhibition of angiogenesis; 3.4.2 Attenuation of cancer metastasis; 3.4.3 Reduction of cancer cachexia 3.5 Effect of CLAs on body composition and energy metabolism in animals and men3.5.1 Body composition in animals; 3.5.2 Body composition in man; 3.5.3 Possible mechanisms underlying reported changes in body composition; 3.5.4 Efficacy of different CLA isomers in regulating body composition; 3.6 Other reported health benefits of CLAs; 3.6.1 Effects on insulin resistance and diabetes; 3.6.2 Modulation of immune functions; 3.6.3 Effects of CLAs on biomarkers of cardiovascular disease; 3.7 Reported adverse health effects of CLAs in vivo and in vitro; 3.8 Conclusions 4 Analysis of trans mono-and polyunsaturated fatty acids4.1 Introduction; 4.2 Isomeric fatty acids in the human diet; 4.3 Gas chromatography and Fourier transform infrared spectroscopy; 4.4 Direct GC analysis; 4.4.1 Analysis of monounsaturated isomers; 4.4.2 Isomers of linoleic and a-linolenic acids; 4.4.3 Resolution of eicosenoic and a-linolenic acid isomers; 4.4.4 Effect of the type of carrier gas and flow rate on cis and trans isomer resolution and fatty acid quantification; 4.4.5 Conjugated fatty acids 4.5 Silver nitrate thin-layer and high-performance liquid chromatography separation of cis and trans isomers |
| Record Nr. | UNISA-996197304003316 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Trans fatty acids [[electronic resource] /] / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm
| Trans fatty acids [[electronic resource] /] / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
612.3/97
664.3 |
| Altri autori (Persone) |
DijkstraAlbert J
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico | Trans fatty acids |
| ISBN |
1-282-34230-4
9786612342301 0-470-69765-2 0-470-69807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Trans Fatty Acids; 2.5.2 Diabetes; Contents; Contributors; Preface; 1 Fatty acids:structure,occurrence,nomenclature,biosynthesis and properties; 1.1 Introduction; 1.2 Fatty acid nomenclature; 1.2.1 Saturated acids; 1.2.2 Monounsaturated acids; 1.2.3 Diunsaturated acids; 1.2.4 Triunsaturated acids; 1.3 Occurrence; 1.4 Fatty acid biosynthesis; 1.4.1 Saturated fatty acids; 1.4.2 Monoenoic fatty acids; 1.4.3 Polyunsaturated fatty acids; 1.5 Properties of trans fatty acids; 1.5.1 Melting points; 1.5.2 Ultraviolet spectra; 1.5.3 Infrared spectra; 1.5.4 Nuclear magnetic resonance spectroscopy
1.6 Labelling and legislation2 Trans fatty acids intake:epidemiology and health implications; 2.1 Introduction; 2.2 Food sources of trans fatty acids; 2.3 Trans fatty acids intake; 2.4 Trans fatty acids in human milk; 2.5 Trans fatty acids intake and health implications; 2.5.1 Coronary heart disease; 2.5.3 Cancer; 2.6 Concluding remarks; 3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man:metabolic and cell mechanisms; 3.1 General introduction:conjugated linoleic acids and health 3.2 Structure,dietary origins and consumption of CLAs in man3.2.1 Structure; 3.2.2 Origins of CLAs in the human diet; 3.2.3 Dietary consumption of CLAs in man; 3.3 CLAs in cancer prevention and treatment; 3.3.1 Epidemiology of dietary fats and cancer risk; 3.3.2 CLAs and breast cancer; 3.3.3 CLAs and prostate cancer; 3.3.4 CLAs in gastrointestinal cancer; 3.3.5 CLAs and other cancers (hepatic, pancreatic and dermal); 3.4 Cellular mechanisms of CLAs' anti-cancer effects; 3.4.1 Inhibition of angiogenesis; 3.4.2 Attenuation of cancer metastasis; 3.4.3 Reduction of cancer cachexia 3.5 Effect of CLAs on body composition and energy metabolism in animals and men3.5.1 Body composition in animals; 3.5.2 Body composition in man; 3.5.3 Possible mechanisms underlying reported changes in body composition; 3.5.4 Efficacy of different CLA isomers in regulating body composition; 3.6 Other reported health benefits of CLAs; 3.6.1 Effects on insulin resistance and diabetes; 3.6.2 Modulation of immune functions; 3.6.3 Effects of CLAs on biomarkers of cardiovascular disease; 3.7 Reported adverse health effects of CLAs in vivo and in vitro; 3.8 Conclusions 4 Analysis of trans mono-and polyunsaturated fatty acids4.1 Introduction; 4.2 Isomeric fatty acids in the human diet; 4.3 Gas chromatography and Fourier transform infrared spectroscopy; 4.4 Direct GC analysis; 4.4.1 Analysis of monounsaturated isomers; 4.4.2 Isomers of linoleic and a-linolenic acids; 4.4.3 Resolution of eicosenoic and a-linolenic acid isomers; 4.4.4 Effect of the type of carrier gas and flow rate on cis and trans isomer resolution and fatty acid quantification; 4.4.5 Conjugated fatty acids 4.5 Silver nitrate thin-layer and high-performance liquid chromatography separation of cis and trans isomers |
| Record Nr. | UNINA-9910830421403321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trans fatty acids / / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm
| Trans fatty acids / / edited by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina | 612.3/97 |
| Altri autori (Persone) |
DijkstraAlbert J
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico | Trans fatty acids |
| ISBN |
1-282-34230-4
9786612342301 0-470-69765-2 0-470-69807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Trans Fatty Acids; 2.5.2 Diabetes; Contents; Contributors; Preface; 1 Fatty acids:structure,occurrence,nomenclature,biosynthesis and properties; 1.1 Introduction; 1.2 Fatty acid nomenclature; 1.2.1 Saturated acids; 1.2.2 Monounsaturated acids; 1.2.3 Diunsaturated acids; 1.2.4 Triunsaturated acids; 1.3 Occurrence; 1.4 Fatty acid biosynthesis; 1.4.1 Saturated fatty acids; 1.4.2 Monoenoic fatty acids; 1.4.3 Polyunsaturated fatty acids; 1.5 Properties of trans fatty acids; 1.5.1 Melting points; 1.5.2 Ultraviolet spectra; 1.5.3 Infrared spectra; 1.5.4 Nuclear magnetic resonance spectroscopy
1.6 Labelling and legislation2 Trans fatty acids intake:epidemiology and health implications; 2.1 Introduction; 2.2 Food sources of trans fatty acids; 2.3 Trans fatty acids intake; 2.4 Trans fatty acids in human milk; 2.5 Trans fatty acids intake and health implications; 2.5.1 Coronary heart disease; 2.5.3 Cancer; 2.6 Concluding remarks; 3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man:metabolic and cell mechanisms; 3.1 General introduction:conjugated linoleic acids and health 3.2 Structure,dietary origins and consumption of CLAs in man3.2.1 Structure; 3.2.2 Origins of CLAs in the human diet; 3.2.3 Dietary consumption of CLAs in man; 3.3 CLAs in cancer prevention and treatment; 3.3.1 Epidemiology of dietary fats and cancer risk; 3.3.2 CLAs and breast cancer; 3.3.3 CLAs and prostate cancer; 3.3.4 CLAs in gastrointestinal cancer; 3.3.5 CLAs and other cancers (hepatic, pancreatic and dermal); 3.4 Cellular mechanisms of CLAs' anti-cancer effects; 3.4.1 Inhibition of angiogenesis; 3.4.2 Attenuation of cancer metastasis; 3.4.3 Reduction of cancer cachexia 3.5 Effect of CLAs on body composition and energy metabolism in animals and men3.5.1 Body composition in animals; 3.5.2 Body composition in man; 3.5.3 Possible mechanisms underlying reported changes in body composition; 3.5.4 Efficacy of different CLA isomers in regulating body composition; 3.6 Other reported health benefits of CLAs; 3.6.1 Effects on insulin resistance and diabetes; 3.6.2 Modulation of immune functions; 3.6.3 Effects of CLAs on biomarkers of cardiovascular disease; 3.7 Reported adverse health effects of CLAs in vivo and in vitro; 3.8 Conclusions 4 Analysis of trans mono-and polyunsaturated fatty acids4.1 Introduction; 4.2 Isomeric fatty acids in the human diet; 4.3 Gas chromatography and Fourier transform infrared spectroscopy; 4.4 Direct GC analysis; 4.4.1 Analysis of monounsaturated isomers; 4.4.2 Isomers of linoleic and a-linolenic acids; 4.4.3 Resolution of eicosenoic and a-linolenic acid isomers; 4.4.4 Effect of the type of carrier gas and flow rate on cis and trans isomer resolution and fatty acid quantification; 4.4.5 Conjugated fatty acids 4.5 Silver nitrate thin-layer and high-performance liquid chromatography separation of cis and trans isomers |
| Record Nr. | UNINA-9910877170903321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||