Description
Examines recent advances in lipid chemistry and nutrition, and how these advances affect the food industry. The work addresses major lipid health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health. It disscusses controversial topics such as the health effects of saturated fat, trans fatty acids, fat substitutes, cholesterol oxidation products, and frying oils.
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Presents the 18 contributions to a June 1995 symposium held in Anaheim, California, in which specialists from the food industry, academia, and government agencies discuss the previous year's developments in lipid chemistry and nutrition. They consider the major health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health; the health effects of saturated fat, trans fatty acids, fat substitutes, cholesterol oxidation products, and frying oils; and other topics such as lipid contributions to flavor and functionality, enzyme modification of lipids, natural anti- oxidants, and the evaluation of lipid quality and stability. Annotation c. by Book News, Inc., Portland, Or.
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