LEADER 00000cam a2200721Ii 4500
001 on1101966543
003 OCoLC
005 20200717185045.3
006 m o d
007 cr cnu|||unuuu
008 190521t20192019enka ob 001 0 eng d
015 GBB990305|2bnb
016 7 019403165|2Uk
019 1102417270|a1117876712
020 9781788017794|q(electronic book)
020 178801779X|q(electronic book)
020 9781788013833|q(electronic book)
020 1788013832|q(electronic book)
020 |z9781788012133
020 |z1788012135
035 (OCoLC)1101966543|z(OCoLC)1102417270|z(OCoLC)1117876712
037 5149:5001|bRoyal Society of Chemistry|nhttp://www.rsc.org/
spr
040 N$T|beng|erda|epn|cN$T|dEBLCP|dN$T|dUKRSC|dUIU|dUKMGB
|dOCLCF|dOCLCQ|dUKAHL|dOCLCQ|dITD|dSFB
049 RIDW
050 4 TX556.E4|bE34 2019
072 7 HEA|x010000|2bisacsh
072 7 HEA|x012000|2bisacsh
072 7 HEA|x020000|2bisacsh
072 7 MED|x076000|2bisacsh
082 04 613.2775|223
090 TX556.E4|bE34 2019
245 00 Eggs as functional foods and nutraceuticals for human
health /|cedited by Jianping Wu.
264 1 London :|bRoyal Society of Chemistry,|c[2019]
264 4 |c©2019
300 1 online resource (xv, 406 pages) :|billustrations (some
color).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Food chemistry, function and analysis ;|v14
504 Includes bibliographical references and index.
505 0 Intro; halftitle; Series Editor; Title; Copyright;
Preface; Contents; Chapter 1 Eggs as Part of a Healthy
Eating Pattern 1; 1.1 Introduction; 1.2 Dietary
Recommendations Concerning Eggs; 1.2.1 Introduction; 1.2.2
Dietary Recommendations from 1950 to 2010; 1.2.3 Dietary
Recommendations 2010-2015; 1.3 Egg Consumption in the
United States; 1.3.1 Introduction; 1.3.2 Dietary Trends of
Eggs; 1.3.3 The Cholesterol Association; 1.4 Egg
Consumption and Cardiovascular Disease; 1.4.1
Introduction; 1.4.2 Epidemiological Data; 1.4.3 Clinical
Research; 1.4.4 Recommendations Lack Support
505 8 1.5 Positive Health Benefits1.5.1 Introduction; 1.5.2 Eggs
as a Protein Source; 1.5.3 Eggs and Satiety; 1.5.4 Eggs
and Choline; 1.6 Modified Eggs and the Diet; 1.6.1
Introduction; 1.6.2 Eggs and Vitamin D Fortification; 1.7
Conclusion and Discussion; References; Chapter 2 Eggs are
a Natural Functional Food 22; 2.1 Introduction; 2.2 Eggs
and Carotenoids (Lutein and Zeaxanthin); 2.2.1 Plasma
Concentrations of Lutein and Zeaxanthin; 2.2.2 Antioxidant
Properties of Lutein and Zeaxanthin; 2.2.3 Anti-
inflammatory Properties of Lutein and Zeaxanthin; 2.3 Eggs
and Choline; 2.3.1 Introduction
505 8 2.3.2 Neurological Function2.3.3 Lipid Metabolism; 2.3.4
Choline and TMAO; 2.4 Eggs and Protein; 2.4.1
Introduction; 2.4.2 Egg Protein and Skeletal Muscle
Health; 2.4.3 Egg Proteins, Immunity and Other Protective
Effects; 2.4.4 Egg Protein, Satiety and Weight Loss; 2.5
Conclusions; References; Chapter 3 Egg Consumption for
Appetite Control and Body Weight Regulation 40; 3.1
Introduction; 3.2 Appetite Regulation; 3.2.1 Gut-Brain
Axis and Appetite; 3.2.2 Current Treatments for Appetite;
3.3 Protein Diet and Satiety; 3.4 High-egg-protein Diet
and Satiety
505 8 3.4.1 Effect of High-egg-protein Diet on Appetite
Control3.4.2 Effect of High-egg-protein Diet on the
Regulation of Body Weight and Body Composition; 3.5
Conclusion and Future Research; References; Chapter 4 Egg
Consumption and Cardiometabolic Health 60; 4.1
Introduction; 4.2 Egg Consumption, Traditional CVD Risk
Factors and Atherogenic LDL Particles; 4.2.1 Egg
Consumption in Individuals with MetS or Type 2 Diabetes;
4.2.2 Egg Consumption in Healthy Individuals; 4.3 Egg
Consumption and Endothelial Function; 4.3.1 Egg
Consumption in Individuals with or at Risk of CVD
505 8 4.3.2 Egg Consumption in Healthy Individuals4.4 Egg
Consumption and Inflammation; 4.4.1 Egg Consumption in
Individuals at Risk of CVD or with Type 2 Diabetes; 4.4.2
Egg Consumption in Healthy Individuals; 4.5 Egg
Consumption and TMAO; 4.6 Conclusions; Acknowledgements;
References; Chapter 5 Food for Thought -- Eggs and
Neurocognition 83; 5.1 Nutrition and Cognitive
Neuroscience; 5.2 Current Research on Whole Eggs and
Cognition; 5.3 The Incredible, Edible Choline Powerhouse;
5.3.1 Choline in Placental Health; 5.3.2 Neurological
Birth Defects; 5.3.3 Prenatal and Child Cognitive
Development
520 Often described as 'nature's perfect food', this book
presents recent developments on the processing of eggs for
nutritional applications and evidence regarding their
healthy properties.
588 0 Description based on online resource, title from digital
title page (Ebook Central, viewed on June 10, 2020).
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Eggs.|0https://id.loc.gov/authorities/subjects/sh85041229
650 7 Eggs.|2fast|0https://id.worldcat.org/fast/903849
655 4 Electronic books.
700 1 Wu, Jianping|c(Professor),|0https://id.loc.gov/authorities
/names/no2019136261|eeditor.
776 08 |iPrint version :|z9781788012133
830 0 Food chemistry, function and analysis ;|0https://
id.loc.gov/authorities/names/n2017190223|vno. 14.
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=2139192|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 00 |d20200727|cEBSCO|tEBSCOebooksacademic NEW June-July 17
7032|lridw
994 92|bRID
