Peter j wilde (27 Ergebnisse)

Paperback. Zustand: Brand New. 111 pages. 11.00x8.30x0.27 inches. In Stock.

Zustand: New.

Zustand: New.

Zustand: New. In English.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New.

Taschenbuch. Zustand: Neu. Bioaccessibility and Digestibility of Lipids from Food | Myriam M. -L. Grundy (u. a.) | Taschenbuch | viii | Englisch | 2022 | Springer | EAN 9783030569112 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: As New. Unread book in perfect condition.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 fooduniquely focuses on thephysico-chemical properties of lipids and lipid rich food, as well asthe subsequent effects on human health. Chapters from experts in food digestion examinefood 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.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 fooduniquely focuses on thephysico-chemical properties of lipids and lipid rich food, as well asthe subsequent effects on human health. Chapters from experts in food digestion examinefood 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.…

Zustand: New. 1st ed. 2021 edition NO-PA16APR2015-KAP.

Zustand: New.

Hardcover. Zustand: Brand New. 231 pages. 9.25x6.00x0.75 inches. In Stock.

Zustand: new. Questo è un articolo print on demand.

Zustand: new. Questo è un articolo print on demand.

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Discusses food structure at both the macro- and micro-levelsCovers lipids from plant and animal food productsExamines the relationship between the physico-chemical properties of lipids and subsequent effects on human healthDr&nbspG.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Discusses food structure at both the macro- and micro-levelsCovers lipids from plant and animal food productsExamines the relationship between the physico-chemical properties of lipids and subsequent effects on human .…

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 fooduniquely focuses on thephysico-chemical properties of lipids and lipid rich food, as well asthe subsequent effects on human health. Chapters from experts in food digestion examinefood 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. 240 pp. Englisch.…

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 fooduniquely focuses on thephysico-chemical properties of lipids and lipid rich food, as well asthe subsequent effects on human health. Chapters from experts in food digestion examinefood 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. 240 pp. Englisch.…

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 240 pp. Englisch.…

Buch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 240 pp. Englisch.…

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. PRINT ON DEMAND.

Zustand: New. PRINT ON DEMAND.