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Author : Verz Rogers Goddard
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (89 download)
Download or read book Fatty Acids in Animal and Plant Products written by Verz Rogers Goddard and published by . This book was released on 1959 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author : J. Doppenberg
Publisher : BRILL
ISBN 13 : 9086868614
Total Pages : 64 pages
Book Rating : 4.0/5 (868 download)
Download or read book Facts about fats written by J. Doppenberg and published by BRILL. This book was released on 2023-09-04 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats and oils are more than 'just' energy sources for animal feeds. The fatty acids as part of triglycerides or in Fatty Acid products differ in chemical composition and physical characteristics. The omega-3 and specifically the LC-PUFA omega-3 fatty acids can be considered as functional nutrients. Via the feeding of different fats and differing fat additions body composition and animal products can be modified. The main use of fats and oils in the feed industry is however increasing the energy content of the feed economically. Therefore knowledge about the digestibility of the fat for each animal category, the metabolisible energy content and the efficiency with which this energy can be used for different production goals are of paramount importance for evaluating the fat source of choice. This book has summarized the presently available knowledge from the scientific literature and concluded with a model to estimate the energy content in practice.
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (564 download)
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ronald Ross Watson
Publisher : Elsevier
ISBN 13 : 0124105475
Total Pages : 487 pages
Book Rating : 4.1/5 (241 download)
Download or read book Omega-3 Fatty Acids in Brain and Neurological Health written by Ronald Ross Watson and published by Elsevier. This book was released on 2014-06-25 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research has clearly established a link between omega-3 fatty acids and general health, particularly cardiovascular health. Omega-3 Fatty Acids in Brain and Neurological Health is the first book to focus exclusively on the role of omega-3 fatty acids on general brain health. The articles in this collection illustrate omega-3 fatty acids' importance in longevity, cognitive impairment, and structure and function of the brain's neurons. Research has established links between omega-3 fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis. This book encompasses some of the most recent research, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep, and neurodegenerative diseases. This collection helps to push research forward toward a complete understanding of omega-3 fatty acids' relationship to brain and neurological health. - The first book-length collection of original research on the connection between omega-3 fatty acids and the brain - Provides a comprehensive introduction to the state of research on omega-3 fatty acids and the brain and directions for future research - A foundational collection for neuroscience, neurology, and nutrition research
Author : Gita Cherian
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (123 download)
Download or read book A Guide to the Principles of Animal Nutrition written by Gita Cherian and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Moghis U. Ahmad
Publisher : Elsevier
ISBN 13 : 012809544X
Total Pages : 617 pages
Book Rating : 4.1/5 (28 download)
Download or read book Fatty Acids written by Moghis U. Ahmad and published by Elsevier. This book was released on 2017-07-21 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology
Author : Myriam M.-L. Grundy
Publisher : Springer Nature
ISBN 13 : 3030569098
Total Pages : 229 pages
Book Rating : 4.0/5 (35 download)
Download or read book Bioaccessibility and Digestibility of Lipids from Food written by Myriam M.-L. Grundy and published by Springer Nature. This book was released on 2021-01-19 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309173183
Total Pages : 722 pages
Book Rating : 4.3/5 (91 download)
Download or read book Military Strategies for Sustainment of Nutrition and Immune Function in the Field written by Institute of Medicine and published by National Academies Press. This book was released on 1999-05-13 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every aspect of immune function and host defense is dependent upon a proper supply and balance of nutrients. Severe malnutrition can cause significant alteration in immune response, but even subclinical deficits may be associated with an impaired immune response, and an increased risk of infection. Infectious diseases have accounted for more off-duty days during major wars than combat wounds or nonbattle injuries. Combined stressors may reduce the normal ability of soldiers to resist pathogens, increase their susceptibility to biological warfare agents, and reduce the effectiveness of vaccines intended to protect them. There is also a concern with the inappropriate use of dietary supplements. This book, one of a series, examines the impact of various types of stressors and the role of specific dietary nutrients in maintaining immune function of military personnel in the field. It reviews the impact of compromised nutrition status on immune function; the interaction of health, exercise, and stress (both physical and psychological) in immune function; and the role of nutritional supplements and newer biotechnology methods reported to enhance immune function. The first part of the book contains the committee's workshop summary and evaluation of ongoing research by Army scientists on immune status in special forces troops, responses to the Army's questions, conclusions, and recommendations. The rest of the book contains papers contributed by workshop speakers, grouped under such broad topics as an introduction to what is known about immune function, the assessment of immune function, the effect of nutrition, and the relation between the many and varied stresses encountered by military personnel and their effect on health.
Author : Yasmina Sultanbawa
Publisher : Frontiers Media SA
ISBN 13 : 2889745325
Total Pages : 240 pages
Book Rating : 4.8/5 (897 download)
Download or read book Food and Nutrition Security: Underutilized Plant and Animal-Based Foods written by Yasmina Sultanbawa and published by Frontiers Media SA. This book was released on 2022-02-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prof. Dharini Sivakumar was previously an Associate Partner at Simfresh International an agribusiness development company. All other Topic Editors declare no competing interests with regard to the Research Topic subject.
Author : NIIR Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330857
Total Pages : 351 pages
Book Rating : 4.1/5 (783 download)
Download or read book Modern Technology Of Oils, Fats & Its Derivatives (2nd Revised Edition) written by NIIR Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-02-05 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. TAGS Best small and cottage scale industries, Business consultancy, Business consultant, Business guidance for oils and fats production, Business guidance to clients, Business Plan for a Startup Business, Business start-up, Chemistry and Technology of Oils & Fats, Chemistry of Oils and Fats, Classification of oils and fats, Complete Fats and Oils Book, Extraction of fats and oils, Extraction of Olive Oil, Extraction of Palm Oil, Fat and oil processing, Fats and oils Based Profitable Projects, Fats and oils Based Small Scale Industries Projects, Fats and oils food production, Fats and Oils Handbook, Fats and Oils Industry Overview, Fats and oils making machine factory, Fats and oils Making Small Business Manufacturing, Fats and oils Processing Industry in India, Fats and oils Processing Projects, Fats and oils production Business, Fatty acid derivatives and their use, Fatty acid production, Fatty Acids and their Derivatives, Fractionation of fats and fatty acids, Great Opportunity for Startup, How cooking oil is made, How to Manufacture Oils, Fats and Its Derivatives, How to Start a Fats and oils Production Business, How to Start a Fats and oils?, How to start a successful Fats and oils business, How to start fats and oils Processing Industry in India, Manufacture of oils and fats, Manufacture of Soluble Cutting Oil, Manufacturing Specialty Fats, Modern small and cottage scale industries, Most Profitable fats and oils Processing Business Ideas, New small scale ideas in Fats and oils processing industry, Oil & Fat Production in the India, Oil and Fats Derivatives, Paints and varnishes manufacturing, Paints, varnishes, and related products, Preparation of Project Profiles, Process technology books, Process to produce fatty acid, Processing of fats and oils, Production of fatty acid, Profitable small and cottage scale industries, Profitable Small Scale Fats and oils manufacturing, Project for startups, Project identification and selection, Properties of fats and fatty acids, Reactions of fats and fatty acids, Rice bran oil manufacturing process, Setting up and opening your Fats and oils Business, Small scale Commercial Fats and oils making, Small Scale Fats and oils Processing Projects, Small scale Fats and oils production line, Small Start-up Business Project, Start Up India, Stand Up India, Starting a Fats and oils Processing Business, Startup, Start-up Business Plan for Fats and oils processing, Startup ideas, Startup Project, Startup Project for Fats and oils processing, Startup project plan, Tall Oil Formulation in Alkyd Resins, Tall oil in liquid soaps, Tall oil in rubber, Tall oil in the plasticizer field, Tall oil products in surface coatings, Utilization of nonconventional oils, Utilization of oils and fats
Author : Annabel Laura Merrill
Publisher :
ISBN 13 :
Total Pages : 112 pages
Book Rating : 4.:/5 (31 download)
Download or read book Energy Value of Foods written by Annabel Laura Merrill and published by . This book was released on 1955 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Blanca Hernández-Ledesma
Publisher : John Wiley & Sons
ISBN 13 : 1118412877
Total Pages : 701 pages
Book Rating : 4.1/5 (184 download)
Download or read book Bioactive Compounds from Marine Foods written by Blanca Hernández-Ledesma and published by John Wiley & Sons. This book was released on 2013-09-30 with total page 701 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.
Author : Graham C. Burdge
Publisher : Elsevier
ISBN 13 : 012811231X
Total Pages : 256 pages
Book Rating : 4.1/5 (281 download)
Download or read book Polyunsaturated Fatty Acid Metabolism written by Graham C. Burdge and published by Elsevier. This book was released on 2018-05-04 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the effect of interactions between diet and endocrine factors and genetic and epigenetic variation on the regulation of PUFA biosynthesis in animals. Together, these recent findings provide novel insights into the impact of differences in PUFA supply on health. This book captures these findings in a manner that marks the state-of-the-art, placing them in the wider context of PUFA metabolism and nutritional science. Users will find a comprehensive discussion on the topic that presents the contributions of leading researchers who combine their knowledge to create a cohesive academic resource for researchers, those involved in production, and health policymakers. Provides a comprehensive view of polyunsaturated fatty acid metabolism Describes underlying metabolism on lipids that include polyunsaturated fatty acids Includes discussions on recent findings on the genetic and epigenetic regulation of polyunsaturated fatty acid metabolism
Author : G Cherian
Publisher : Context Products
ISBN 13 : 9781899043378
Total Pages : 302 pages
Book Rating : 4.0/5 (433 download)
Download or read book Fats and Fatty Acids in Poultry Nutrition and Health written by G Cherian and published by Context Products. This book was released on 2012-10 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Addition of fats or oils rich in polyunsaturated fatty acids in poultry diets is a straightforward approach to enrich poultry products with polyunsaturated fatty acids. Consequently, there has been a great interest in using different types of fats, oils or oil seeds as feed additives in poultry nutrition. The purpose of this book is to educate the readers on the role of dietary fats in poultry on: production aspects, health effects, growth and product quality. In addition, the role of poultry food products in meeting the human requirement of much needed functional nutrients such as omega-3 fatty acids is discussed. We have also included a chapter on appropriate techniques for lipid analysis. We have attempted to include as much up to date and relevant information on the roles of fats and fatty acids in poultry nutrition, health and product quality in this book. Our intended audience for this book is graduate and undergraduate students in animal and poultry sciences together with professionals in the poultry and allied industries.
Author : Vincenzo Tufarelli
Publisher : MDPI
ISBN 13 : 3039438530
Total Pages : 754 pages
Book Rating : 4.0/5 (394 download)
Download or read book Poultry Nutrition written by Vincenzo Tufarelli and published by MDPI. This book was released on 2021-01-06 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.
Author : Min Hu
Publisher : Elsevier
ISBN 13 : 163067057X
Total Pages : 582 pages
Book Rating : 4.6/5 (36 download)
Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries
