東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Bioaccessibility and digestibility o...

Grundy, Myriam M.-L.

Linked to FindBook

Google Book

Amazon

博客來

Bioaccessibility and digestibility of lipids from food

Record Type:	Electronic resources : Monograph/item
Title/Author:	Bioaccessibility and digestibility of lipids from food/ edited by Myriam M.-L. Grundy, Peter J. Wilde.
other author:	Grundy, Myriam M.-L.
Published:	Cham :Springer International Publishing : : 2021.,
Description:	viii, 231 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Part 1- Digestion of lipids -- 1 Enzymes involved in lipid digestion -- 2 Colloidal events that may affect lipid bioaccessibility and digestibility -- 3 In vivo and in vitro evaluation of lipid digestion -- Part 2- Lipid metabolism -- 4 Oral processing of lipids -- 5 Physiological aspects of lipid digestion -- 6 Lipid and cardiovascular disease risks -- Part 3-Food structure -- 7 Plant food and dietary fibres -- 8 Diary products and lipid digestion -- 9 Interaction with macronutrients -- Part 4 Other forms of lipids -- 10 Lipid digestion and bioaccessibility of lipid soluble molecules -- 11 Sterols digestion.
Contained By:	Springer Nature eBook
Subject:	Lipids - Metabolism. -
Online resource:	https://doi.org/10.1007/978-3-030-56909-9
ISBN:	9783030569099

Bioaccessibility and digestibility of lipids from food
Bioaccessibility and digestibility of lipids from food[electronic resource] /edited by Myriam M.-L. Grundy, Peter J. Wilde. - Cham :Springer International Publishing :2021. - viii, 231 p. :ill. (some col.), digital ;24 cm.

Part 1- Digestion of lipids -- 1 Enzymes involved in lipid digestion -- 2 Colloidal events that may affect lipid bioaccessibility and digestibility -- 3 In vivo and in vitro evaluation of lipid digestion -- Part 2- Lipid metabolism -- 4 Oral processing of lipids -- 5 Physiological aspects of lipid digestion -- 6 Lipid and cardiovascular disease risks -- Part 3-Food structure -- 7 Plant food and dietary fibres -- 8 Diary products and lipid digestion -- 9 Interaction with macronutrients -- Part 4 Other forms of lipids -- 10 Lipid digestion and bioaccessibility of lipid soluble molecules -- 11 Sterols digestion.

The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.

ISBN: 9783030569099

Standard No.: 10.1007/978-3-030-56909-9doiSubjects--Topical Terms:

897911
Lipids
--Metabolism.

LC Class. No.: QP751

Dewey Class. No.: 612.397

Bioaccessibility and digestibility of lipids from food
LDR:03191nmm a2200325 a 4500 001 2237222
003 DE-He213
005 20210623172521.0
006 m d
007 cr nn 008maaau
008 211111s2021 sz s 0 eng d
020 $a 9783030569099 $q (electronic bk.)
020 $a 9783030569082 $q (paper)
024 7 $a 10.1007/978-3-030-56909-9 $2 doi
035 $a 978-3-030-56909-9
040 $a GP $c GP
041 0 $a eng
050 4 $a QP751
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 612.397 $2 23
090 $a QP751 $b .B615 2021
245 0 0 $a Bioaccessibility and digestibility of lipids from food $h [electronic resource] / $c edited by Myriam M.-L. Grundy, Peter J. Wilde.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a viii, 231 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Part 1- Digestion of lipids -- 1 Enzymes involved in lipid digestion -- 2 Colloidal events that may affect lipid bioaccessibility and digestibility -- 3 In vivo and in vitro evaluation of lipid digestion -- Part 2- Lipid metabolism -- 4 Oral processing of lipids -- 5 Physiological aspects of lipid digestion -- 6 Lipid and cardiovascular disease risks -- Part 3-Food structure -- 7 Plant food and dietary fibres -- 8 Diary products and lipid digestion -- 9 Interaction with macronutrients -- Part 4 Other forms of lipids -- 10 Lipid digestion and bioaccessibility of lipid soluble molecules -- 11 Sterols digestion.
520 $a The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.
650 0 $a Lipids $x Metabolism. $3 897911
650 0 $a Lipids in human nutrition. $3 558981
650 0 $a Microbiology. $3 536250
650 0 $a Food $x Biotechnology. $3 695811
650 0 $a Nutrition. $3 517777
650 1 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
700 1 $a Grundy, Myriam M.-L. $3 3489236
700 1 $a Wilde, Peter J. $3 3489237
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-56909-9
950 $a Biomedical and Life Sciences (SpringerNature-11642)