Food Lipids

Chemistry, Nutrition and Biotechnology

Sara Diana Garduno Diaz (Autor)

Buch | Hardcover

300 Seiten

2018
Delve Publishing (Verlag)
978-1-77361-277-5 (ISBN)

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Discusses the major lipid types in food, including a chemical, nutritional and biotechnological perspective. The book also discusses the importance and chemistry of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

This book will discuss the major lipid types in food, including a chemical, nutritional and biotechnological perspective. Recommendations by many academic and governmental bodies are proposed that daily intakes on long chain omega-3 fatty acids be increased as a step in reducing certain chronic diseases. The book also discusses the importance and chemistry of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Sara D. Garduno-Diaz has a background in nutrition with a PhD in Nutrition and Food Science from the University of Leeds. She has further specialized in Sports Nutrition with the International Olympics Committee, Switzerland. Dr Garduno-Diaz has worked as Research Fellow for several EU-funded research projects and was awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She is currently Senior Nutrition Consultant at Your Choice Nutrition in Kuwait, where she has been working on functional nutrition and wellness since 2014.

Erscheinungsdatum	04.12.2018
Sprache	englisch
Maße	160 x 233 mm
Gewicht	750 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	1-77361-277-8 / 1773612778
ISBN-13	978-1-77361-277-5 / 9781773612775
Zustand	Neuware