Fatty Acids in Foods and their Health Implications (Food Science and Technology) - Image 1

£224.80

CRC Press Fatty Acids in Foods and their Health Implications (Food Science and Technology)

Name: Fatty Acids in Foods and their Health Implications (Food Science and Technology)
Brand: CRC Press
Price: 224.8 GBP
Availability: InStock

Low Fat

This is the most expensive it has ever been. Walk away.

£225 today · previous high £225 · all-time low £61

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 609 days • 609 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 609 days • 5 price ranges

Days at Price

Current Price

Price Analysis

Most common range: £159-192 (461 days, 75.7%)

Price range: £61 - £225

Price levels: 5 price ranges over 609 days

Description

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 0849372615
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 19 November 2007
Listed Since: 13 February 2007

Barcode

No barcode data available

CRC Press Fatty Acids in Foods and their Health Implications (Food Science and Technology)

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Chemical, Biological, and Functional Aspects of Food Lipids: 13 (Chemical & Functional Properties of Food Components)

Fatty Acids: Physiological and Behavioral Functions (Nutrition and Health)

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)

Improving the Fat Content of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Reducing Saturated Fats in Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Fats and Oils: Formulating and Processing for Applications, Third Edition

Fatty Acid and Lipid Chemistry

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Oils and Fats in the Food Industry: 4 (Food Industry Briefing)

Bailey's Industrial Oil and Fat Products, 7 Volume Set

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Modern Dietary Fat Intakes in Disease Promotion (Nutrition and Health)

Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact

The Molecular Nutrition of Fats: Fats: an Analysis of Implications on Cells to Public Health

Fatty Acids: Types, Roles & Health Effects (Biochemistry Research Trends Series)

Food Oils and Fats: Technology, Utilization and Nutrition

Wild-type Food in Health Promotion - Humana Book

Fatty Acids in Health Promotion and Disease Causation

Nutraceutical and Specialty Lipids and their Co-Products

Biochemical, Physiological, and Molecular Aspects of Human Nutrition

Fatty Acids: Types, Roles & Health Effects (Biochemistry Research Trends Series) (Biochemistry Research Trends: Nutrition and Diet Research Progress)

Advanced Dairy Chemistry Volume 2: Lipids

Handbook of Olive Oil: Analysis and Properties