Archive for the ‘Nutrition’ Category
Vitamin D by J. Wesley Pike, Francis H. Glorieux, David Feldman – Second Editon
Vitamin D, a new textbook edited by Feldman, Glorieux, and Pike, has enough chicken wire to fence in a farm, but most of it is very interesting. There are about 30 naturally occurring metabolites of vitamin D and more than 800 synthetic analogues designed to treat a variety of diseases, ranging from rickets to cancer.
Vitamin K in Health and Disease – John W. Suttie
Vitamin K: Essential for normal blood coagulation, possible roles in bone, vascular, and tumor metabolism, and a nutrient critical to the health of the newborn infant — these are just some of the many health-promoting aspects of Vitamin K.
The Vitamin Sourcebook – Tonia Reinhard
Wayne State Univ., Detroit, MI. Discusses dietary standards and recommendations; the functions and best food sources of vitamins and minerals.
Vitamin E: Food Chemistry, Composition, and Analysis by Junsoo Lee, Ronald R. Eitenmiller, R. Lee Eitenmiller
Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology.
Metabolism and Functions of Bioactive Ether Lipids in the Brain by Akhlaq Farooqui – Tahira Farooqui – Lloyd A. Horrock
Metabolism and Functions of Bioactive Ether Lipids in the Brain provides readers with a comprehensive description of metabolism of bioactive ether lipids in the brain, activities of enzymes involved in their metabolism, and their involvement in neurological disorders.
Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition by Casimir C. Akoh, David B. Min, David B. Min
The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function.
Handbook of Food Analytical Chemistry, Volumes 1 and 2 by Ronald E. Wrolstad – Eric A. Decker – Steven J. Schwartz – Peter Sporns
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind.
Vitamins: Their Role in the Human Body – George F. M. Ball
This important title looks in details at the role of vitamins in the human body and what actually happens to them once they have been ingested.
Antioxidants in Food: Practical Applications – Jan Pokorny – Nelly Yanishlieva – Michael H. Gordon
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods.
Antioxidants Against Cancer – Ralph W. Moss
Learn how antioxidants reduce the side-effects of chemotherapy and may even make it more effective.
