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Advances in food and nutrit...
ADVANCS IN FOOD & NUTRITION RESEARCH,V35
Monografía
monografia Rebiun24446935 https://catalogo.rebiun.org/rebiun/record/Rebiun24446935 m o d | cr -n--------- 890405s1991 cauac ob 001 0 eng d 1-281-70989-1 9786611709891 0-08-056780-0 UPVA 997184814303706 CBUC 991013419220906708 CBUC 991010863660006709 MiAaPQ MiAaPQ MiAaPQ eng 664/.005 Advances in food and nutrition research. Volume 35 electronic resource] edited by John E. Kinsella San Diego, Calif. Academic Press c1991 San Diego, Calif. San Diego, Calif. Academic Press 1 online resource (389 p.) 1 online resource (389 p.) Text txt computer c online resource cr Advances in food and nutrition research v. 35 Description based upon print version of record Includes bibliographical references and index Front Cover; Advances in Food and Nutrition Research, Volume 35; Copyright Page; Contents; Contributors to Volume 35; Preface; Chapter 1. a-Linolenic Acid: Functions and Effects on Linoleic Acid Metabolism and Eicosanoid-Mediated Reactions; I. Introduction; II. Essential Fatty Acids; III. Dietary Sources and Supply of a-Linolenic Acid; IV. Metabolism of a-Linolenic Acid; V. Interconversion of Unsaturated Fatty Acids; VI. Regulation of Desaturases; VII. Metabolism and Conversion of Dietary a-Linolenic Acid; VIII. Interactions of Dietary a-Linolenic Acid and n-6 Polyunsaturated FattyAcids IX. EicosanoidsX. Nutritional Effects and Functions of a-Linolenic Acid; XI. Dietary n-3 Polyunsaturated Fatty Acids and Amelioration of Diseases; XII. Summary: Possible Mechanisms of Action of n-3 Unsaturated Fatty Acids; XIII. Possible Dietary Requirements for a-Linolenic Acid and n-3 Polyunsaturated Fatty Acids; XIV. Conclusions; References; Chapter 2. Protein Digestibility: In Vitro Methods of Assessment; I. Introduction; II. Modifications That Commonly Affect Protein Digestibility; III. Measurement of Protein Digestibility; IV. Future Directions; References Chapter 3. Protein and Enzyme Stability: Structural. Thermodynamic. and Experimental AspectsI. Introduction; II. Protein Stability; III. Structural Factors Contributing to Thermal Stability of Proteins; IV. Modification of Enzymes to Study Thermal Stability; V. Effect of Additives on Thermal Stability; VI. Concluding Remarks; References; Chapter 4. Thermal Analysis of Food Proteins; I. Introduction; II. Studies of Food Proteins by Differential Scanning Calorimetry; III. Studies of Protein Foods by Thermogravimetry; IV. Studies of Protein Gels by Thermal Scanning Rheological Analysis V. ConclusionsReferences; Index ADVANCS IN FOOD & NUTRITION RESEARCH,V35 English Nutrition- Research Food- Research Electronic books Kinsella, John E. 1938-) Advances in food and nutrition research (CKB)954927715364 (DLC)2011233087 (OCoLC)60644000 2213-6797 0-12-016435-3