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Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
In May 1975 more than 50 scientists - research workers and clinician- from 12 countries spent three days at Titisee in the Black Forest discussing problems relating to lipid absorption and ways of promoting closer liaison in the field. In this book all the papers presented at this symposium are published in full, together with the ensuing discussions. We should all like to thank Dr Falk for his generous sponsorship of this meeting which enabled us to work in such a charming atmosphere. We should also like to thank the authors and the other participants for the rapid preparation and correction of their manuscripts, and the publishers for their cooperation and assistance in preparing this book. We believe it repre sents a wide-ranging survey of existing knowledge of lipid absorption which will, we trust, provide a real stimulus for further research and new ideas in the study of this subject.
First multi-year cumulation covers six years: 1965-70.
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
This text presents the latest advances in supercritical fluid technology, biocatalysis, bioprocess engineering, and crop breeding. It offers an in-depth review of the most recent principles and approaches utilized in the development and design of lipids for cosmetic, industrial and pharmaceutical, and food products. Discussing a variety of lipid-active enzymes from animal, plant, fungal, and microbial sources, "Lipid Biotechnology" covers modern techniques in genetic engineering for the modification of conventional oilseed crops and biosynthetic pathways for cutin polymers, flavor volatiles, oxylipins, and terpenoid compounds. It chronicles the use of lipases and phospholipases in the creation of structured lipids and fats, including cocoa butter, low-calorie fats, and Betapol, and emerging methods using supercritical carbon dioxide as a benign solvent for lipid analysis, fractionation, and enzymatic reaction. It also covers reaction conditions, reactor design, solvent selection, immobilization technology, and enzyme sources for optiml large-scale manufacturing, and describes the formation of oxylipins through the lipoxygenase pathway, as well as other unusual fatty acids. The authors provide in-depth analyses of the structure, metabolic and enzymatic functions and mechanisms, defensive and catalytic properties, industrial uses, and other applications of oxilipins and lipases.
This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.
Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.