Food Lipids: Chemistry, Nutrition and Biotechnology (Hardback)Sara Diana Garduno Diaz (author)
Hardback 300 Pages / Published: 30/10/2018
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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.
Publisher: Arcler Education Inc
Number of pages: 300
Dimensions: 229 x 152 mm
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