Overview
- Discusses food structure at both the macro- and micro-levels
- Covers lipids from plant and animal food products
- Examines the relationship between the physico-chemical properties of lipids and subsequent effects on human health
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Table of contents (11 chapters)
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Digestion of Lipids
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Food Structure
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Other Forms of Lipids
Keywords
About this book
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.
Editors and Affiliations
About the editors
Bibliographic Information
Book Title: Bioaccessibility and Digestibility of Lipids from Food
Editors: Myriam M.-L. Grundy, Peter J. Wilde
DOI: https://doi.org/10.1007/978-3-030-56909-9
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-56908-2Published: 20 January 2021
Softcover ISBN: 978-3-030-56911-2Published: 20 January 2022
eBook ISBN: 978-3-030-56909-9Published: 19 January 2021
Edition Number: 1
Number of Pages: VIII, 231
Number of Illustrations: 12 b/w illustrations, 17 illustrations in colour
Topics: Food Microbiology, Food Science, Nutrition