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Thursday, May 14, 2020 | History

3 edition of Nutritional biochemistry and metabolism found in the catalog.

Nutritional biochemistry and metabolism

Nutritional biochemistry and metabolism

with clinical applications

  • 169 Want to read
  • 1 Currently reading

Published by Elsevier in New York .
Written in English

    Subjects:
  • Nutrition.,
  • Metabolism.,
  • Nutrition disorders.,
  • Diet therapy.,
  • Metabolic Diseases.,
  • Nutrition.,
  • Nutrition Disorders.

  • Edition Notes

    Includes bibliographies and index.

    Statementedited by Maria C. Linder ; with a foreword by Hamish N. Munro.
    ContributionsLinder, Maria C.
    Classifications
    LC ClassificationsQP141 .N86 1985
    The Physical Object
    Paginationxii, 436 p. :
    Number of Pages436
    ID Numbers
    Open LibraryOL2846060M
    ISBN 100444009108
    LC Control Number84008158

    Nutrition is the nourishment of an organism to support its functions, with substances called nutrients. In humans, nutrition more specifically refers to the consumption, absorption, utilization and excretion of essential chemical compounds found in foods and drinks that are required by the body to produce energy as well as to assist the body to grow and develop. Understanding the biochemistry of food and feed is basic to all the other research and development in the fi elds of food science, technology, and nutrition. Chapter 1 covers water and its relation to food. This book covers classical as well as new information on the glycobiology of carbohydrates in Chapter 2 and amino acids, oligopeptides.

    Nutrition. This book was supported by grant of Czech Ministry of Education, Youth and Sports Head of the Research Unit of Nutrition and Metabolism Institute of Molecular Medicine Medical Faculty Lisbon University Professor of Nutritional Biochemistry Institute for Nutrition Science Rheinische Friedrich-Wilhelms University Bonn.   A new Open Access journal, Nutrition & Metabolism (N&M) will publish articles that integrate nutrition with biochemistry and molecular biology. The open access process is chosen to provide rapid and accessible dissemination of new results and perspectives in a field that is of great current interest. Manuscripts in all areas of nutritional biochemistry will be considered but three Cited by:

    Chapter 17 Plant secondary metabolites and herbs Chapter 18 Water, electrolytes, minerals and trace elements Chapter 19 Non-nutritive components of food Chapter 20 Agricultural chemicals in the food chain Chapter 21 Drugs and nutrition Part VI Eating, digestion and metabolism Chapter 22 Smell and taste Chapter 23 Intake and satiety   Nutritional biochemistry is the study of nutrition as a science. While nutritional science is composed of various studies in food components, nutrients, and their function regarding humans and other mammals, nutritional biochemistry specifically focuses on nutrient chemical components, and how they function metabolically, physiologically, and biochemically.


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Book Detail: Biochemistry and Human Nutrition Language: English Pages: Author: Rajeev Kapila Price: Free Course Outline: Biochemistry and Human Nutrition Module 1: Bio-Molecules Lesson 1. Amino Acids Lesson 2. Protein Structure Lesson 3. Carbohydrates Lesson 4.

Lipids Lesson 5. Nucleic Acids (DNA & RNA) Lesson 6. Spectrophotometric Assays of Bio-Molecules Module 2: Enzymes. NUTRITIONAL BIOCHEMISTRY Nutrition and Dietary Habits Dr Alka Mohan Chutani Senior Dietician, AIIMS X, Hudco Place Andrews Ganj New Delhi – Aug (Revised Mar) CONTENTS Introduction and definition of food and nutrition Factors determining food acceptance/choice Regulation of body temperature Physiology and nutrition ofFile Size: KB.

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