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Arachidonate metabolism in immunologic systems
| Arachidonate metabolism in immunologic systems |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | [Place of publication not identified], : Karger, 1988 |
| Descrizione fisica | 1 online resource (VIII + 216 pages) : : 23 figures, 12 tables |
| Collana | Issn Series |
| Soggetto topico |
Eicosanoids
Fatty Acids, Unsaturated Hemic and Immune Systems Immune System Diseases Fatty Acids, Essential Anatomy Disease Fatty Acids Lipids Chemicals and Drugs Arachidonic Acids Hypersensitivity Immune System |
| ISBN |
9783318015256
3318015253 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | CIA198804400I.PDF.pdf -- VI -- CIA1988044001 -- CIA1988044010 -- CIA1988044032 -- CIA1988044054 -- CIA1988044075 -- CIA1988044099 -- CIA1988044120 -- CIA1988044140 -- CIA1988044153 -- CIA1988044172 -- CIA1988044190 -- CIA1988044207. |
| Record Nr. | UNINA-9910155293003321 |
| [Place of publication not identified], : Karger, 1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Reducing Saturated Fats in Foods
| Reducing Saturated Fats in Foods |
| Autore | Talbot G |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2011 |
| Descrizione fisica | 1 online resource (833 p.) |
| Disciplina |
612.01577
664.3 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food -- Fat content
Lipids in human nutrition Saturated fatty acids in human nutrition Saturated fatty acids in human nutrition - Fat content Food Lipids Food and Beverages Fats Food Industry Industry Technology, Industry, and Agriculture Dietary Fats Fatty Acids Food Technology Human Anatomy & Physiology Health & Biological Sciences Animal Biochemistry |
| ISBN |
9780857092472
0857092472 9781613443286 1613443285 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover image; Title page; Table of Contents; Copyright; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I: Saturated fats in foods: functional and nutritional aspects; Chapter 1: Saturated fats in foods and strategies for their replacement: an introduction; Abstract:; 1.1 Background to the need to reduce saturated fats; 1.2 Chemistry and structure of fatty acids and triglycerides; 1.3 Saturated fat and fatty acid consumption in the EU, US and UK; 1.4 Opposing views on effects of saturates on cardiovascular disease
1.5 Replacements for saturates1.6 Areas not covered by specific chapters in this book; 1.7 Future trends; 1.8 Sources of further information and advice; Chapter 2: The functional attributes that fats bring to food; Abstract:; 2.1 Introduction; 2.2 Perception of fat; 2.3 Role of fat in the texture of foods; 2.4 Engineering fat to tailor appetite; 2.5 Consequences for strategies to reduce fat; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 Acknowledgements; Chapter 3: Sources of saturated and other dietary fats; Abstract:; 3.1 Introduction 3.2 Vegetable oils rich in saturated fats3.3 Mammalian milk fats; 3.4 Animal carcass fats; 3.5 Hydrogenated fats; 3.6 The trans effect; 3.7 Future trends; 3.8 Sources of further information and advice; Chapter 4: Health aspects of saturated fatty acids; Abstract:; 4.1 Introduction; 4.2 Atherosclerosis as the basis for cardiovascular diseases (CVD); 4.3 Effects of individual fatty acids on plasma total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides (VLDL); 4.4 Effects of fatty acids on other biomarkers related to coronary heart disease (CHD) 4.5 Evidence linking LDL cholesterol to the development of atherosclerosis and CHD4.6 Effects of saturated fatty acids (SFA) on disease states related to CVD; 4.7 Cancer; 4.8 Dietary recommendations related to SFA; 4.9 Trends in consumption of SFA as related to trends in mortality and incidence of CVD; 4.10 Conclusion; Chapter 5: Chronic disease risk associated with different dietary saturated fatty acids; Abstract:; 5.1 Introduction; 5.2 Key dietary saturated fatty acids; 5.3 Chronic disease risk differences between different saturated fatty acids; 104 Reducing saturated fats in foods 5.4 The 'stearic acid' effect - chronic disease risk effects of stearic acid5.5 Future trends; Chapter 6: Nutritional characteristics of palm oil; Abstract:; 6.1 Introduction; 6.2 Serum cholesterol, lipoproteins and dietary fatty acids; 6.3 Effects of palm olein as part of a low-fat healthy diet; 6.4 Effects of dietary fatty acids on LDL-C/HDL-C ratios; 6.5 Palm oil minor components; 6.6 Conclusion and future trends; 6.7 Sources of further information and advice; Part II: Food reformulation to reduce saturated fats; Chapter 7: Reducing saturated fat using emulsion technology; Abstract: 7.1 Introduction |
| Record Nr. | UNINA-9911006691003321 |
Talbot G
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| Burlington, : Elsevier Science, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trans fats in foods
| Trans fats in foods |
| Pubbl/distr/stampa | [Place of publication not identified], : AOCS Press, 2007 |
| Disciplina | 612.3/97 |
| Soggetto topico |
Trans fatty acids
Lipids in human nutrition Trans Fatty Acids Metabolism Fatty Acids, Unsaturated Fatty Acids Lipids Drug Therapy Animal Biochemistry Human Anatomy & Physiology Health & Biological Sciences |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Trans fatty acid effects on cardiovascular disease : animal and human studies / Shirley C. Chen, David Kritchevky, David J. Baer -- Trans fats and cancer / Dave Kritchevsky -- Safety and efficacy of conjugated linoleic acid / Michael W. Pariza and Martin P. Yurawecz -- Metabolism of trans and cis fatty acid positional isomers compared to non-isomeric fatty acids / Emken -- Ruminant trans fatty acids : composition and nutritional characteristics / Peter Huth -- Consumption of trans-fatty acids in North America / Margaret Craig-Schmidt -- Zero/low trans margarine, spreads and shortening / Gary List and T. Pelloso -- Labeling of trans fatty acids / Julie Schrimpf-Moss and Virginia Wilkening -- Analysis and characterization of trans isomers by silver-ion HPLC / Rich Adlof and Gary List. |
| Record Nr. | UNINA-9911006500203321 |
| [Place of publication not identified], : AOCS Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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