Advances in Food and Nutrition Research

Intended for researchers and graduate students in food science and nutrition, this volume provides an update on two nutrient classes - polyunsaturated fatty acids (PUFA) and proteins.

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Intended for researchers and graduate students in food science and nutrition. This volume includes updates on two major nutrient classes, such as polyunsaturated fatty acids (PUFA) and proteins. Comparison of the beneficial effects of both the N-6 PUFAs (known to affect plasma cholesterol) and N-3 (from fish oils and seafoods) indicates that these exert different physiological effects. The digestibility of proteins is discussed and is an active area of research of importance to biomedical researchers and scientists in the food industry.