Bioaccessibility and digestibility of lipids from food / Myriam M.-L. Grundy, Peter J. Wilde, editors.
Grundy, Myriam M.-L., editor.; Wilde, Peter J., editor.
2021
QP751
Available Online

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Title Bioaccessibility and digestibility of lipids from food / Myriam M.-L. Grundy, Peter J. Wilde, editors.
ISBN 9783030569099 (electronic bk.)
3030569098 (electronic bk.)
9783030569082
303056908X
DOI https://doi.org/10.1007/978-3-030-56909-9
Published Cham : Springer, [2021]
Language English
Description 1 online resource (viii, 231 pages) : illustrations (some color)
Item Number 10.1007/978-3-030-56909-9 doi
Call Number QP751
Dewey Decimal Classification 612.3/97
Summary 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 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.
Note Includes index.
Access Note Access limited to authorized users.
Digital File Characteristics text file
PDF
Source of Description Online resource; title from PDF title page (SpringerLink, viewed March 12, 2021).
Added Author Grundy, Myriam M.-L., editor.
Wilde, Peter J., editor.
Available in Other Form Print version: 9783030569082
Print version: 9783030569105
Print version: 9783030569112
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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Part 1- Digestion of lipids
1 Enzymes involved in lipid digestion
2 Colloidal events that may affect lipid bioaccessibility and digestibility
3 In vivo and in vitro evaluation of lipid digestion
Part 2- Lipid metabolism
4 Oral processing of lipids
5 Physiological aspects of lipid digestion
6 Lipid and cardiovascular disease risks
Part 3-Food structure
7 Plant food and dietary fibres
8 Diary products and lipid digestion
9 Interaction with macronutrients
Part 4 Other forms of lipids
10 Lipid digestion and bioaccessibility of lipid soluble molecules
11 Sterols digestion.

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