國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Bioaccessibility and digestibility o...

Grundy, Myriam M.-L.

Bioaccessibility and digestibility of lipids from food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Bioaccessibility and digestibility of lipids from foodedited by Myriam M.-L. Grundy, Peter J. Wilde.
其他作者:	Grundy, Myriam M.-L.
出版者:	Cham :Springer International Publishing :2021.
面頁冊數:	viii, 231 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	LipidsMetabolism.
電子資源:	https://doi.org/10.1007/978-3-030-56909-9
ISBN:	9783030569099$q(electronic bk.)

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$q(electronic bk.)

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

288531
Lipids
--Metabolism.

LC Class. No.: QP751

Dewey Class. No.: 612.397

Bioaccessibility and digestibility of lipids from food
LDR:03191nmm a2200325 a 4500 001 596812
003 DE-He213
005 20210623172521.0
006 m d
007 cr nn 008maaau
008 211019s2021 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 288531
650 0 $a Lipids in human nutrition. $3 288529
650 0 $a Microbiology. $3 192943
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Nutrition. $3 192796
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
700 1 $a Grundy, Myriam M.-L. $3 889801
700 1 $a Wilde, Peter J. $3 889802
710 2 $a SpringerLink (Online service) $3 273601
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)