Examines recent advances in lipid chemistry and nutrition, and how these advances affect the food industry. The work addresses major lipid health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health. It disscusses controversial topics such as the health effects of saturated fat, trans fatty acids, fat substitutes, cholesterol oxidation products, and frying oils.
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Food Lipids and Health,
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This review is from: Food Lipids and Health (Ift Basic Symposium) (Hardcover)
This book presents a complete and current information on the relationship between the qualities of lipids and health. Well rounded, logially and concisely presented. Highly recommended for public research and academic libraries. Also recommended for advanced graduate students and research scientists in the area.
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