Advances in Food and Nutrition Research: v. 35

Advances in Food and Nutrition Research: v. 35

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Intended for researchers and graduate students in food science and nutrition. This volume includes updates on two major nutrient classes, such as polyunsaturated fatty acids (PUFA) and proteins. Comparison of the beneficial effects of both the N-6 PUFAs (known to affect plasma cholesterol) and N-3 (from fish oils and seafoods) indicates that these exert different physiological effects. The digestibility of proteins is discussed and is an active area of research of importance to biomedical researchers and scientists in the food industry.
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Product details

  • Hardback | 366 pages
  • Academic Press Inc
  • San Diego, United States
  • English
  • references, index
  • 0120164353
  • 9780120164356

Table of contents

a-linolenic acid - functions and effects on linolenic acid metabolism and eicosanoid-mediated reactions, J.E. Kinsella; protein digestibility - in vitro methods of assessment, protein and enzyme stability - structural, thermodynamic and experimental aspects, H.E. Swaisgood and G.L. Catignani; thermal analysis of food proteins, M.M. Kristjansson et al.
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