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Advances in food and nutrition research. Volume 33
- Available as
- Online
- Summary
-
ADVANCS IN FOOD & NUTRITION RESEARCH,V33
Details
- Creator
- edited by John E. Kinsella
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- San Diego : Academic Press, c1989
- Physical Details
-
- 1 online resource (473 p.)
- ISBNs
- 1281748439, 9786611748432, 0080567789, 0120164337
- OCLC
- ocn476213213
- Description based upon print version of record.
- Includes bibliographical references and index.
- English
- Front Cover; Advances In Food And Nutrition Research, Volume 33; Copyright Page; Contents; Contributors to Volume 33; Preface; Emil M. Mrak; Chapter 1. Chemical and Nutritional Aspects of Folate Research: Analytical Procedures, Methods of Folate Synthesis, Stability, and Bioavailability of Dietary Folates; I. Introduction; II. Chemical Properties of Folates; III. Determination of Folate in Foods and Other Biological Materials; IV. Stability and Chemical Behavior of Folates in Foods; V. Bioavailability of Dietary Folate; VI. Conclusion; References
- Chapter 2. Calcium in the Diet: Food Sources, Recommended Intakes, and Nutritional BioavailabilityI. Introduction; II. Calcium Intakes and Food Sources; III. Recommended Dietary Allowances; IV. Calcium Homeostasis; V. Intestinal Absorption of Calcium; VI. Calcium Bioavailability; VII. Summary and Conclusions; VIII. Research Needs; References; Chapter 3. Dietary and Biochemical Aspects of Vitamin E; I. Introduction; II. Dietary Sources, Stability, and Intake of Tocopherols; III. Intestinal Absorption of Tocopherols; IV. Transport of Tocopherols in Blood; V. Tocopherols in Tissues
- VI. Tocopherol Binding and Transfer FactorsVII. Tocopherol Metabolism; VIII. Functional Aspects of Tocopherols in Biomembranes; IX. Future Research Directions; References; Chapter 4. Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish; I. Introduction; II. Mechanisms of Oxidation of Polyunsaturated Fatty Acids; III. Products of Lipid Oxidation; IV. Other Effects of Lipid Oxidation; V. Lipid Oxidation in Fish; VI. Control of Lipid Oxidation; VII. Conclusions; References; Chapter 5. Proteins in Whey: Chemical, Physical, and Functional Properties
- I. IntroductionII. Whey Products; III. Structure of Whey Proteins; IV. Whey Protein Preparation and Isolation; V. Functional Properties of Whey Proteins; VI. Hydration and Solubility; VII. Thermal Properties of Whey Proteins; VIII. Gelation; IX. Surface Activity of Whey Proteins; X. Foams; XI. Emulsions; XII. Ligand Binding by Whey Proteins; XIII. Modification of Whey Proteins; XIV. Nutritional Aspects of Whey Proteins; XV. Summary and Conclusions; Research Needs; References; Index