Essential Fatty Acids: Sources, Processing Effects, and Health Benefits
暫譯: 必需脂肪酸：來源、加工影響與健康益處
Dhull, Sanju Bala, Punia, Sneh, Sandhu, Kawaljit Singh
- 出版商: CRC
- 出版日期: 2020-10-02
- 售價: $7,780
- 貴賓價: 9.5 折 $7,391
- 語言: 英文
- 頁數: 255
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 0367335409
- ISBN-13: 9780367335403
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相關主題
商品描述
Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations.
Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children.
Key Features:
- Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids
- Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids
- Provides the latest information about the changes in essential fatty acids during various processing and storage conditions
- Highlights the bioavailability, supplementation and dietary requirements of these fatty acids
By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.
商品描述(中文翻譯)
必需脂肪酸是人體必須攝取的脂肪酸，因為身體需要它們以維持良好的健康，但無法自行合成。因此，這些營養素需要通過飲食或膳食補充劑來提供。最近的研究引起了科學和醫學界對這些脂肪酸對大腦和視網膜功能的有益影響的興趣，以及減少不良健康影響（如心血管代謝疾病）的潛力。因此，對於制定需求和飲食建議的興趣日益增加。
《必需脂肪酸：來源、加工影響及健康益處》提供了系統性的介紹和關於富含 omega 脂肪酸的飲食對於成功的人類生長、發展和疾病預防的重要性之全面資訊。本書詳細介紹了必需脂肪酸的知識、不同的食物來源、生物化學及其代謝。它對各種加工和儲存條件對必需脂肪酸的影響、其生物可利用性及在食物和飲食中的補充進行了全面評估。各章節強調了必需脂肪酸在預防和改善各種狀況（如心臟問題、關節炎、癌症、大腦和骨骼健康）中的貢獻，特別是在發育中的胎兒和兒童中。
主要特點：
- 提供有關脂肪和必需脂肪酸的營養及健康方面的全面資訊
- 包含有關必需脂肪酸的結構、來源、生物化學及營養特性的豐富資訊
- 提供有關必需脂肪酸在各種加工和儲存條件下變化的最新資訊
- 突出這些脂肪酸的生物可利用性、補充及飲食需求
通過整合生物化學、儲存以及加工行為和飲食需求的多樣領域，本書為我們對這些重要生化物質及其在健康和疾病預防中的角色的理解奠定了基礎。《必需脂肪酸》將吸引來自學術界、產業、營養學、飲食學、食品科學、農業及監管機構的廣泛研究人員的興趣。
作者簡介
Sanju Bala Dhull, PhD is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 11 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 10 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals.
Sneh Punia, PhD is presently working as Assistant Professor in Department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 12 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals.
Kawaljit Singh Sandhu, PhD is presently working as Associate Professor in Department of Food Science and Technology, Maharaja Ranjeet Singh Punjab Technical University, Bathinda. He was awarded with postdoctoral fellowship from Korea University, Seoul, South Korea. With more than 10 years of research and teaching experience, his research interest is focused on starch, starch modification, antioxidants, nano-technology and drug delivery. Dr. Sandhu received several research projects from UGC, New Delhi and DST, New Delhi. He was awarded with Young Scientist Award from Association of Food Scientists and Technologists (AFSTI), Mysore, India. Dr. Sandhu is active member AFSTI, India, Association of Microbiologists of India and Korean Society of Food Science and Technology, South Korea. He has published more than 50 research paper in various national and international journals.
作者簡介(中文翻譯)
Sanju Bala Dhull, PhD 目前擔任查烏達里·德維·拉爾大學（Chaudhary Devi Lal University）食品科學與技術系的高級助理教授，擁有超過11年的教學和研究經驗。她的研究興趣包括納米顆粒的合成與表徵、納米乳液及其在食品中的抗微生物活性，以及生物分子的表徵。她在國內外知名期刊上發表了超過10篇研究論文，並在各種國內外會議上發表了超過20篇研究論文。她是印度食品科學與技術協會（Association of Food Scientists and Technologists, India）和印度微生物學協會（Association of Microbiologists of India）的活躍成員，並擔任多本國內外期刊的審稿人。
Sneh Punia, PhD 目前擔任查烏達里·德維·拉爾大學（CDLU）食品科學與技術系的助理教授。她的研究興趣包括抗氧化劑、澱粉及新產品的開發。她在國內外期刊上發表了超過12篇研究論文，並在各種國內外會議上發表了超過10篇研究論文。她還擔任多本國際期刊的審稿人。她是印度食品科學與技術協會（Association of Food Scientists and Technologists, India）和印度微生物學協會（Association of Microbiologists of India）的活躍成員，並擔任多本國內外期刊的審稿人。
Kawaljit Singh Sandhu, PhD 目前擔任馬哈拉賈·蘭吉特·辛格旁遮普技術大學（Maharaja Ranjeet Singh Punjab Technical University）食品科學與技術系的副教授。他曾獲得韓國首爾的高麗大學（Korea University）博士後獎學金。擁有超過10年的研究和教學經驗，他的研究興趣集中在澱粉、澱粉改性、抗氧化劑、納米技術和藥物傳遞上。Sandhu博士獲得了來自新德里的UGC和DST的多個研究項目。他曾獲得印度食品科學與技術協會（AFSTI）頒發的青年科學家獎。Sandhu博士是AFSTI印度分會、印度微生物學協會及韓國食品科學與技術學會的活躍成員。他在各種國內外期刊上發表了超過50篇研究論文。
