Protein Nutrition and Mineral Absorption by Wapnir, Raul A.;

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Kiadói listaár GBP 470.00
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237 867 Ft (226 540 Ft + 5% áfa)
Kedvezmény(ek) 20% (cc. 47 573 Ft off)
Kedvezményes ár 190 294 Ft (181 232 Ft + 5% áfa)

237 867 Ft

Beszerezhetőség

Becsült beszerzési idő: A Prosperónál jelenleg nincsen raktáron, de a kiadónál igen. Beszerzés kb. 3-5 hét..
A Prosperónál jelenleg nincsen raktáron.

A termék adatai:

Kiadás sorszáma 1
Kiadó CRC Press
Megjelenés dátuma 1990. szeptember 25.

ISBN 9780849352270
Kötéstípus Keménykötés
Terjedelem352 oldal
Méret 254x178 mm
Súly 816 g
Nyelv angol
Illusztrációk 25 Tables, black & white

Kategóriák

Rövid leírás:

This volume presents information regarding the mechanisms of protein absorption under normal and pathologic conditions, in addition to reviewing changes that occur at various stages of life

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Hosszú leírás:

This volume presents information regarding the mechanisms of protein absorption under normal and pathologic conditions, in addition to reviewing changes that occur at various stages of life. General modifiers of intestinal absorption, such as the processing of foods, the nutritional status of the individual, and disease, are explored with reference to both proteins and minerals. Inorganic macronutrients, namely calcium, magnesium and phosphorus, are discussed in relation to protein ingestion. The book also explores the concept of essential trace elements (e.g., iron, zinc, copper, and iodine) and their link to protein sufficiency. The relationship of ultratrace elements with the content of proteins in food is examined, and the book offers a fresh view of the role of certain elements, particularly zinc, on the conformation of proteins linked to DNA, hormone receptors, and gene products. Protein Nutrition and Mineral Absorption is packed with 2,300 references, 100 figures and graphs, plus 25 tables. Nutritionists and physicians will find this book to be an invaluable reference source for rationalizing nutritional interventions and diet modifications for their patients.

"This is a wonderful volume. It will be of great use to all of us involved in clinical nutrition and will serve as an excellent starting point for anyone wishing an introduction to this important field."-Journal of Parenteral and Enteral Nutrition

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Tartalomjegyzék:

MECHANISMS OF PROTEIN ABSORPTION. HISTORICAL PERSPECTIVE. AMINO ACID VS. OLIGOPEPTIDE ABSORPTION. SMALL PEPTIDES AS THE MAJOR SUBSTRATES OF PROTEIN ABSORPTION. ABSORPTION OF INTACT PROTEINS. REFERENCES. EFFECT OF NUTRITIONAL STATUS AND DISEASE ON PROTEIN ABSORPTION. INTRODUCTION. EFFECT OF PROTEIN DEFICIENCY ON AMINO ACID AND OLIGOPEPTIDE ABSORPTION. DIETARY AND METABOLIC REGULATION OF AMINO ACID ABSORPTION. ABSORPTION OF INTACT PROTEINS IN NUTRITIONAL DEPRIVATION. EFFECT OF MATERNAL PROTEIN RESTRICTION ON NEONATAL PROTEIN ABSORPTION. ABSORPTION OF PROTEIN IN ACQUIRED DISEASE. General Considerations. Celiac Disease (Sprue). Renal Disease. ABSORPTION OF PROTEIN IN CONGENITAL DISEASE. General Considerations. Cystinuria. Familial Protein Intolerance. Hyperdibasic Aminoaciduria. Neutral Amino Acid Malabsorption Syndromes. Iminoglycinuria. Lowe's Syndrome. Congenital Agammaglobulinemia. Peptiduria Associated with Aminopeptidase-P Deficiency. REFERENCES. DEVELOPMENTAL FACTORS IN PROTEIN AND MINERAL ABSORPTION. INTRODUCTION. ONTOGENY OF THE GASTROINTESTINAL TRACT. Morphology. Development of the Gastrointestinal Mucosal Barrier. Membrane Composition and Rheologic Properties. DEVELOPMENT OF PROTEIN ABSORPTION MECHANISMS. Enzymatic Ontogeny. The Mammalian Intestine. Ontogeny of Human Protein Absorptive Mechanisms. Ontogeny of Amino Acid and Dipeptide Absorptive Mechanisms. Hormonal Control of Enzymatic Maturation. Role of Diet in the Development of Intestinal Absorptive Function. ONTOGENY OF MINERAL ABSORPTION. General Considerations. Calcium, Magnesium, Phosphorus. Iron. Zinc and Copper. Other Elements. PROTEIN AND MINERAL ABSORPTION LATE IN LIFE. Protein. Minerals. REFERENCES. EFFECT OF FOOD SOURCES AND PROCESSING ON PROTEIN AND MINERAL ABSORPTION. GENERAL. IMPORTANCE OF FOOD SOURCES. PHYSICAL TREATMENTS. Milling, Polishing, and Other Mechanical Processes. Heating. Cooking. Dehydration. Water Extraction. Leaching. Washing. Freezing/Thawing. Osmotic Alteration. Storage (Agi

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