Molecular Nutrition Carbohydrates
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Molecular Nutrition Carbohydrates
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Author : Vinood B. Patel
language : en
Publisher: Academic Press
Release Date : 2019-10-16
Molecular Nutrition Carbohydrates written by Vinood B. Patel and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-16 with Technology & Engineering categories.
Molecular Nutrition: Carbohydrates presents the nutritional and molecular aspects of carbohydrates. As part of the Molecular Nutrition includes sections covering carbohydrate metabolism, carbohydrates in the diet, insulin resistance, dietary sugars, cardiometabolic risk, lipoproteins, low-carbohydrate diets, antioxidants, refined dietary sugars, fats, glucose transporters, glucose sensing, the role of phosphorylation, carbohydrate responsive binding protein, cyclic AMP, peroxisome proliferator-activated receptors, SIRT1, insulinotropic polypeptide (GIP) and GIP receptor (GIPR) genes rRNA and transcription, and more. In addition, the book addresses emerging fields of molecular biology and presents important discoveries relating to diet and nutritional health. Summarizes molecular nutrition in health as related to carbohydrates Addresses emerging fields of molecular biology and presents important discoveries relating to diet and nutritional health Includes key facts, a mini dictionary of terms and summary points
Molecular Nutrition And Diabetes
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Author : Didac Mauricio
language : en
Publisher: Academic Press
Release Date : 2015-12-08
Molecular Nutrition And Diabetes written by Didac Mauricio and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-08 with Medical categories.
Molecular Nutrition and Diabetes: A Volume in the Molecular Nutrition Series focuses on diabetes as a nutritional problem and its important metabolic consequences. Fuel metabolism and dietary supply all influence the outcome of diabetes, but understanding the pathogenesis of the diabetic process is a prelude to better nutritional control. Part One of the book provides general coverage of nutrition and diabetes in terms of dietary patterns, insulin resistance, and the glucose-insulin axis, while Part Two presents the molecular biology of diabetes and focuses on areas such as oxidative stress, mitochondrial function, insulin resistance, high-fat diets, nutriceuticals, and lipid accumulation. Final sections explore the genetic machinery behind diabetes and diabetic metabolism, including signaling pathways, gene expression, genome-wide association studies, and specific gene expression. While the main focus of each chapter is the basic and clinical research on diabetes as a nutritional problem, all chapters also end with a translational section on the implications for the nutritional control of diabetes. Offers updated information and a perspective on important future developments to different professionals involved in the basic and clinical research on all major nutritional aspects of diabetes mellitus Explores how nutritional factors are involved in the pathogenesis of both type1 and type2 diabetes and their complications Investigates the molecular and genetic bases of diabetes and diabetic metabolism through the lens of a rapidly evolving field of molecular nutrition
Molecular Nutrition
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Author : Jeffrey I. Mechanick
language : en
Publisher:
Release Date : 2015
Molecular Nutrition written by Jeffrey I. Mechanick and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Molecular biology categories.
The Molecular Nutrition Of Amino Acids And Proteins
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Author : Dominique Dardevet
language : en
Publisher: Academic Press
Release Date : 2016-06-08
The Molecular Nutrition Of Amino Acids And Proteins written by Dominique Dardevet and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-08 with Health & Fitness categories.
The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition. Editor Dominique Dardevet has assembled a collection of chapters written by leading researchers and top professors that provide the reader with a comprehensive understanding of amino acids and proteins. The book provides an introduction to the fundamentals of amino acids and proteins as well as the composition of food. It then delves into the molecular biology of the cell and genetic machinery and its function. The Molecular Nutrition of Amino Acids and Proteins also features reference guides for terms and bullet-point summaries, making it readily accessible to novices while still providing the most up-to-date and detailed information that experienced researchers need. Provides a gentle introduction to the subject by first addressing nutritional information and then building in molecular aspects, clearly establishing fundamental information for the reader Facilitates reader comprehension by including succinct summary points in each chapter Contains a glossary of definitions that allows readers to easily reference terms Provides both a deep and broad understanding of the subject by containing overviews as well as detail-focused chapters
The Molecular Nutrition Of Fats
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Author : Vinood B. Patel
language : en
Publisher: Academic Press
Release Date : 2018-10-29
The Molecular Nutrition Of Fats written by Vinood B. Patel and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Technology & Engineering categories.
The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more. Summarizes molecular nutrition in health as related to fats Discusses the impact of fats on cancer, heart disease, dementia, and respiratory and intestinal disease Includes preclinical, clinical and population studies Covers the genome, the whole body and whole communities Includes key facts, a mini dictionary of terms and summary points
Carbohydrates In Food
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Author : Ann-Charlotte Eliasson
language : en
Publisher: CRC Press
Release Date : 2006-03-27
Carbohydrates In Food written by Ann-Charlotte Eliasson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-27 with Technology & Engineering categories.
Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. The book combines the latest data on the analytical, physico-chemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public. This New Edition Includes: Updated information on nutritional aspects of mono- and disaccharides Analytical and functional aspects of gums/hydrocolloids Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids Analytical, physicochemical, and functional aspects of starch Revised and expanded reference lists
Functional Food Carbohydrates
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Author : Costas G. Biliaderis
language : en
Publisher: CRC Press
Release Date : 2006-10-10
Functional Food Carbohydrates written by Costas G. Biliaderis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-10 with Technology & Engineering categories.
Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish
Molecular Structure And Function Of Food Carbohydrate
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Author : Gordon Gerard Birch
language : en
Publisher: John Wiley & Sons
Release Date : 1973
Molecular Structure And Function Of Food Carbohydrate written by Gordon Gerard Birch and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Medical categories.
Food Carbohydrate Chemistry
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Author : Ronald E. Wrolstad
language : en
Publisher: John Wiley & Sons
Release Date : 2012-02-07
Food Carbohydrate Chemistry written by Ronald E. Wrolstad and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-07 with Technology & Engineering categories.
Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
Molecular Nutrition
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Author : Manlio Vinciguerra
language : en
Publisher: Academic Press
Release Date : 2020-11-04
Molecular Nutrition written by Manlio Vinciguerra and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-04 with Technology & Engineering categories.
Molecular Nutrition: Mother and Infant presents the impact of diet in early life stages, from pre-conception, throughout pregnancy, and to the infant. The book covers the molecular biology of the cell, genetic machinery and its function, general coverage on diet and nutrition, pregnancy, placenta, weight gain, breast milk, feeding practices, gestational disease, glucose metabolism, immunity, vitamins and minerals. Other topics discusses include fetal programming, bioactive compounds, amino acids, intrauterine growth, one carbon metabolism, overnutrition, genetic risk factors, polymorphisms, folic acid genes, DNA methylation, genes involved in lipid metabolism, microRNAs, epigenetics, transcriptomics and micro RNA. This book will be a welcomed reference for research scientists and practitioners, including nutritionists and dieticians. Addresses mother and infant nutrition and its critical impact on the well-being of humankind Contains coverage from pre-conception to young offspring Includes pedagogical features (e.g. a list of key facts, mini-dictionaries of terms and definitions, and summary points) to assist in its use as a reference Contains coverage of emerging fields of molecular biology and important discoveries related to diet and nutritional health