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Bioaccessibility and Digestibility of Lipids from Food

. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the;

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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids;

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Nutraceutical and Functional Food Components

of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food;

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Protein Evaluation of Dog Food-Mink as a Model for Ileal Digestibility

of pet food ingredients. A key factor in protein utilization is digestibility. In dogs digestion and absorption in the small intestine will be;

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Lipids and Edible Oils

energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research;

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Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

, isolate and purify proteins and bioactive from aquaculture and by-products Evaluates the protein and bioactive compound bioaccessibility;

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Food Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Lipids and Essential Oils as Antimicrobial Agents

Lipids and essential oils have strong antimicrobial properties they kill or inhibit the growth of microbes such as bacteria, fungi, or;

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Polar Lipids

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known;

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Lipid Technologies and Applications

"Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and;

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Applications of Biotechnology in Traditional Fermented Foods

digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the;

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Lipids in Nanotechnology

Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and processes, nanomaterials, nanoscale devices;

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Lipid Oxidation

applications within food systemsContributors include an international group of leading researchers from academic, industrial, and governmental;

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Nutraceutical and Specialty Lipids and Their Co-Products

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying;

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Nutraceutical and Specialty Lipids and Their Co-Products

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying;

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Crystallization of Lipids

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals;

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Chemistry and Biochemistry of Food

examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry;

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Lipids are essential for the development of Brazil nut allergy

e 1, the major allergen from Brazil nuts, is well established. This study investigated the role that lipids from Brazil nut play in the;

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Nutraceutical and Functional Food Components

parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and;

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Bioactive Compounds

treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the;

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Marine Polysaccharides

applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book;

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Marine Polysaccharides

applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book;

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Estimation of Forage Mass, Dry Matter Intake and Digestibility

of management practices on the pastures, crop growth rate, and forage production, utilization, and degradation. Dry matter intake and digestibility;

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Functional Dietary Lipids

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human;

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Methods in Food Analysis

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination;

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