Nutrition biophysics: an introduction for students, professionals and career changers
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| Beteilige Person: | |
|---|---|
| Format: | Buch |
| Sprache: | Englisch Deutsch |
| Veröffentlicht: |
Berlin, Germany
Springer
[2023]
|
| Schlagwörter: | |
| Links: | http://deposit.dnb.de/cgi-bin/dokserv?id=e0c3323f91a34062b978d1a39ed03844&prov=M&dok_var=1&dok_ext=htm https://link.springer.com/978-3-662-67596-0 https://d-nb.info/1289335583/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=034940592&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | xxi, 455 Seiten Illustrationen, Diagramme 24 cm, 895 g |
| ISBN: | 9783662675960 366267596X |
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| 100 | 1 | |a Vilgis, Thomas |d 1955- |e Verfasser |0 (DE-588)111202132 |4 aut | |
| 240 | 1 | 0 | |a Biophysik der Ernährung |
| 245 | 1 | 0 | |a Nutrition biophysics |b an introduction for students, professionals and career changers |c Thomas A. Vilgis |
| 264 | 1 | |a Berlin, Germany |b Springer |c [2023] | |
| 300 | |a xxi, 455 Seiten |b Illustrationen, Diagramme |c 24 cm, 895 g | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 0 | 7 | |a Ernährungswissenschaft |0 (DE-588)4152829-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährung |0 (DE-588)4015332-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Stoffwechsel |0 (DE-588)4057699-1 |2 gnd |9 rswk-swf |
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| 650 | 0 | 7 | |a Biophysik |0 (DE-588)4006891-2 |2 gnd |9 rswk-swf |
| 653 | |a Diets viewed from the perspective of natural science | ||
| 653 | |a Physics, chemistry, biochemistry and biology of nutrition | ||
| 653 | |a Biophysical basics of nutrition | ||
| 653 | |a Molecular aspects of food preparation | ||
| 653 | |a Putting nutrition myths and dogmas into perspective | ||
| 653 | |a Critically examine diets and nutritional trends | ||
| 653 | |a Healthy nutrition between science and opinion | ||
| 653 | |a Read nutrition studies critically and understand them better | ||
| 653 | |a Nutrition free from ideologies | ||
| 653 | |a Food culture and history of nutrition | ||
| 653 | |a The industrialization of food | ||
| 653 | |a Trends in nutrition and food forms | ||
| 653 | |a Vegan Diet, Paleo Diet, Superfoods and Clean Meet | ||
| 653 | |a Raw food, insects as food, fast food | ||
| 653 | |a Nutrition and pleasure | ||
| 653 | |a Education dietician | ||
| 653 | |a Training nutritionist | ||
| 653 | |a Study of nutritional sciences and oecotrophology | ||
| 653 | |a Study food science and food technology | ||
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Datensatz im Suchindex
| _version_ | 1820962852635148288 |
|---|---|
| adam_text |
1
BIOLOGICAL
FOUNDATIONS
OF
OUR
NUTRITION
.
1
1.1
WHY
WE
EAT
.
1
1.2
OIL
AND
WATER:
MORE
THAN
JUST
ESSENTIAL
.
4
1.3
FATTY
ACIDS
-
A
LOOK
INTO
FAT
MOLECULES
.
5
1.3.1
PHYSICS
AND
CHEMISTRY
DETERMINE
PHYSIOLOGY
.
8
1.3.2
PLANTS
SHOW
THE
WAY
.
10
1.3.3
IT
'
S
ALL
ABOUT
THE
BIOLOGICAL
FUNCTION
.
11
1.3.4
ANIMAL
OR
PLANT-BASED?
.
12
1.4
MACRONUTRIENTS
FUNCTION
AND
STRUCTURE
.
13
1.4.1
CARBOHYDRATES
.
13
1.4.2
PROTEINS
.
15
1.5
MICRONUTRIENTS
-
SMALL
ATOMS
AND
MOLECULES,
BIG
IMPACT
.
19
1.5.1
MINERALS
AND
TRACE
ELEMENTS
.
19
1.5.2
MICRONUTRIENTS:
VITAMINS
.
19
1.6
FAT
AND
WATER
-
SOLVENTS
FOR
FLAVORS
AND
TASTE
.
23
1.7
TASTE
AS
A
DRIVING
FORCE
OF
EVOLUTION
.
24
1.8
ALCOHOL
DEHYDROGENASES
-
THE
STEP
TOWARDS
MORE
FOOD
IN
THE
EVOLUTION
OF
EARLY
HUMANS
.
25
1.9
THE
CONTROL
OF
FIRE
-
THE
BEGINNING
OF
BETTER
NUTRITION
FOR
MODERN
HUMANS
.
27
1.10
GLUTAMATE
TASTE
-
FIRE
AND
PROTEIN
HYDROLYSIS
.
30
1.11
WHAT
IS
REALLY
IN
PLANTS
-
THE
FUNDAMENTAL
PROBLEM
OF
RAW
FOOD
.
32
1.12
DECAY,
FERMENTATION,
AND
DIGESTION:
INTESTINES
AND
MICROBIOME
.
35
1.13
HOW
DO
WE
DIGEST
FOOD?
WHAT
ARE
VALUABLE
INGREDIENTS?
.
36
1.14
THE
EVOLUTIONARY
ADVANTAGE
OF
ANIMAL
FOODS
.
37
1.15
THE
ADVANTAGE
OF
COOKING
FOR
NUTRITION
AND
BIOAVAILABILITY
.
38
1.16
DIGESTION
IS
LIFE,
IS
PHYSICAL
CHEMISTRY
.
39
1.16.1
THE
ADVANTAGES
OF
COOKING
ARE
MEASURABLE
.
39
1.16.2
PHYSICOCHEMICAL
IN-VITRO
INTESTINAL
MODELS
.
42
1.17
APES
WOULD
CHOOSE
COOKED
FOOD
.
44
1.18
WHAT
THE
BODY
WANTS
-
AND
HOW
IT
TELLS
US
.
45
REFERENCES
.
46
2
RECOGNIZING
FOOD,
LEARNING
TO
EAT:
A
LOOK
INTO
EVOLUTION
.
51
2.1
HUNTERS,
GATHERERS,
ENERGY
GAINERS
.
51
2.1.1
SCAVENGING
AND
HUNTING
-
NUTRITION
BEFORE
THE
UTILIZATION
OF
FIRE
.
52
2.1.2
EFFORT
AND
YIELD
OF
HUNTING
AND
GATHERING
-
THE
ENERGY
BALANCE
.
52
2.2
ANIMAL
FOODS
-
HIGH
ENERGY
GAIN
.
56
2.3
FAT,
BRAIN,
BONE
MARROW
-
SOURCES
OF
ESSENTIAL
OMEGA-3
FATTY
ACIDS
.
58
2.4
FATTY
ACIDS:
FUNCTION,
STRUCTURE,
AND
PHYSICAL
PROPERTIES
.
60
2.5
THE
OMEGA-6/OMEGA-3
RATIO
OF
FOODS
.
63
2.6
OFFAL
-
FORGOTTEN
AND
VALUABLE
FOODS
.
67
2.6.1
FROM
EARLY
HOMINIDS
TO
HOMO
SAPIENS
.
68
2.7
SEDENTISM
-
FUNDAMENTAL
CHANGE
IN
FOOD
AND
NUTRITION
.
68
2.7.1
GRAINS
AND
STARCH:
ADDITIONAL
FOOD
SOURCES
.
69
2.7.2
THE
FUNDAMENTAL
DIETARY
CHANGE
.
70
2.7.3
CONSEQUENCES
OF
SEDENTISM
-
THE
THIRD
REVOLUTION
IN
EVOLUTION
.
71
2.8
LACTOSE
TOLERANCE
-
POINT
MUTATION
IN
DNA:
LACTOSE
TOLERANCE
AS
A
RESULT
OF
SELECTION
PRESSURE
.
74
2.9
FERMENTING
AND
FERMENTATION
-
IN
THE
HISTORY
OF
FOOD
CULTURE
.
79
2.9.1
FERMENTATION
OF
VEGETABLES
.
82
2.9.2
ASIA
-
ADVANCED
CULTURE
OF
FERMENTATION
.
83
2.9.3
FERMENTED
BEVERAGES,
HOT
DRINKS
.
86
2.9.4
MISO,
FISH
SAUCE,
SOY
SAUCE
&
CO
-
BRILLIANT
EXAMPLES
OF
(COMPLETE)
FERMENTATION
AND
FLAVOR
.
87
2.9.5
SAFETY
AND
ADVANTAGE
OF
FERMENTED
PRODUCTS
.
91
2.9.6
KOKUMI
-
PERPETUAL
UMAMI
COMPANION
FOR
MILLENNIA
.
92
2.10
GERMINATION
AS
A
UNIVERSAL
CULTURAL
TECHNIQUE
FOR
FOOD
ENRICHMENT
.
93
2.11
THE
ORIGIN
OF
HUMAN
CHEMICAL
SENSING
.
94
2.12
THE
CULTURAL
IMPRINT
OF
UNIVERSAL
MOLECULE
CLASSES
-
BELOVED
FLAVORS
.
94
2.13
CULINARY
TRIANGLE
AND
STRUCTURALISM:
THE
UNIVERSAL
BASIS
OF
HUMAN
NUTRITION
.
95
2.13.1
THE
MOLECULAR-EVOLUTIONARY
VARIANT
OF
THE
CULINARY
TRIANGLE
.
96
2.13.2
COOKING
CULTURES
IN
THE
LIGHT
OF
THE
CULINARY
TRIANGLE
.
97
2.14
CONCLUSION
.
100
REFERENCES
.
101
3
CONSEQUENCES
OF
EARLY
INDUSTRIALIZATION
ON
THE
MOLECULAR
COMPOSITION
OF
FOOD
.
107
3.1
NEOLITHIC
-
THE
MODERNIZATION
OF
FOOD
.
107
3.1.1
NATURAL
FATS,
INDUSTRIAL
FATS,
TRANS
FATS
.
109
3.1.2
CHOLESTEROL
AND
CELL
MEMBRANES
.
ILL
3.1.3
PHYTOSTEROLS
.
114
3.1.4
CHOLESTEROL,
LDL,
AND
HDL
-
WHAT
IS
GOOD,
WHAT
IS
BAD?
.
115
3.1.5
MARGARINE,
FAT
MIXTURES
&
CO
.
123
3.2
THE
EARLY
ECONOMIC
MODELS
USING
THE
EXAMPLE
OF
AGRICULTURE
.
124
3.3
INDUSTRIAL
ANIMAL
PRODUCTION
AND
BSE
(BOVINE
SPONGIFORM
ENCEPHALOPATHY)
.
127
3.3.1
CONTEMPORARY
INDUSTRIALIZED
AGRICULTURE
.
127
3.3.2
THE
EARLY
BEGINNINGS
OF
INDUSTRIALIZATION
.
127
3.3.3
ANIMAL
FOOD
FOR
RUMINANTS?
.
128
3.3.4
PRION
HYPOTHESIS
-
PHYSICAL
INFECTIONS
.
128
3.3.5
THE
WELL-INTENTIONED
ATTEMPT
TO
IMPOSE
OMEGA-3
FAT
ON
SHEEP
.
132
3.3.6
INTENSIVE
FATTENING,
US-BEEF
-
OTHER
TRANS
FATS
.
134
3.4
STAPLE
FOOD
BREAD:
PHYSICS,
CHEMISTRY,
NUTRITION
.
137
3.4.1
GRAINS
.
137
3.4.2
WHAT
CAN
BE
LEARNED
FROM
THE
GERMINATION
OF
GRAIN
.
139
3.4.3
WHEAT
BREAD
AND
AIDS
INDUSTRIAL
AND
NATURAL
METHODS?
.
140
3.4.4
DOUGH
PROPERTIES,
DOUGH
PROCESSING,
AND
GLUTEN
.
142
3.4.5
YEAST
AND
SOURDOUGH
-
DOUGH
LEAVENING,
FERMENTATION
.
144
3.4.6
HEATING
OF
GLUTEN:
VULCANIZATION
OF
THE
NETWORK
.
146
3.4.7
STARCH
AND
WATER
MANAGEMENT
IN
BAKED
BREAD
.
148
3.4.8
THE
TASTE
OF
BREAD
.
149
3.4.9
THE
EARLY
REGIONAL
BREAD
CULTURE
.
150
3.4.10
NIXTAMALIZATION
-
ANCIENT
GRAIN
TECHNOLOGY
OF
GLUTEN-FREE
CEREALS
.
151
3.4.11
A
LOOK
INTO
THE
MODERN
WORLD
OF
ADDITIVES
USING
BREAD
AS
AN
EXAMPLE
.
153
3.5
FOOD
SPOILAGE
AND
PRESERVATION
METHODS
.
162
3.5.1
THE
DESIRE
FOR
PRESERVATION
.
162
3.5.2
DRYING,
CANNING,
AND
STERILIZING
.
163
3.5.3
HURDLE
CONCEPT
AND
BARRIER
THEORY.
.
165
3.6
MISUNDERSTOOD
PRESERVATION
METHODS
.
166
3.6.1
EXAMPLE
OF
MISUNDERSTOOD
INDUSTRIALIZATION
-
LIQUID
SMOKE
.
167
3.6.2
EXAMPLE
OF
A
MISUNDERSTOOD
WATER
BINDING
WITH
POLYOLS
-
SORBITOL
.
167
3.6.3
EXAMPLE
OF
A
MISUNDERSTOOD
PRESERVATION
-
ROSEMARY
EXTRACT
.
168
3.7
CONSUMER
PRECARIOUSNESS
.
169
REFERENCES
.
171
4
MOLECULES
DETERMINE
OUR
FOOD
.
177
4.1
WHERE
WE
COME
FROM
.
177
4.1.1
GENESIS
1.0
-
IN
THE
BEGINNING
WAS
THE
SINGULARITY
.
178
4.1.2
GENESIS
2.0
-
ELEMENTARY
LIFE
IS
BASED
ON
SELF
ORGANIZED
INTERFACES
AND
MOLECULAR
COPY
&
PASTE
.
179
4.2
THE
BEGINNING
OF
ANCESTOR
WORSHIP
.
181
4.2.1
FROM
ANCESTOR
WORSHIP
TO
RELIGION
.
181
4.2.2
NON-STRUCTURALIST
(FOOD)
CULTURES
.
182
4.3
BASIC
FOOD
MEAT:
PHYSICS,
CHEMISTRY,
TASTE
.
183
4.3.1
PROTEINS
EVERY
WHERE
.
183
4.3.2
THE
MODERN
WESTERN
INDIVIDUAL
AND
THE
INCLINATION
TOWARDS
WHITE
MEAT
.
185
4.3.3
MANY
STUDIES,
LITTLE
CLEAR
INSIGHT
.
186
4.3.4
OF
HEME
IRON
AND
CANCER
.
187
4.3.5
ONCE
GUILTY,
ALWAYS
GUILTY
.
189
4.4
THE
CHINESE
RESTAURANT
SYNDROME
AND
THE
CHEMISTRY
OF
UMAMI
TASTE
.
189
4.4.1
MOTHER
'
S
MILK
SETS
THE
EXAMPLE:
UMAMI
AND
SWEET
.
190
4.4.2
COMPARISON
OF
MOTHER
'
S
MILK,
DASHI,
AND
CHICKEN
BROTH
.
193
4.4.3
THE
UMAMI
TASTE
AS
A
RESULT
OF
PURINE
METABOLISM
.
195
4.4.4
THE
SYNERGY
EFFECT
BETWEEN
GLUTAMIC
ACID
AND
NUCLEOTIDES
.
196
4.4.5
CONSEQUENCES
FOR
THE
PHILOSOPHY
OF
TASTE
.
198
4.5
GLUTAMATE
AND
NUCLEOTIDES
AS
FLAVOR
ENHANCERS
ARE
THE
CAUSE
OF
GLOBAL
COOKING
CULTURES
.
199
4.5.1
HOW
TASTE
CHEMISTRY
DETERMINES
COOKING
CULTURE
.
199
4.5.2
FROM
HIDDEN
GLUTAMATE
IN
YEAST
EXTRACT
.
201
4.5.3
ARTIFICIAL
AND
NATURAL
GLUTAMATE?
.
202
4.6
UMAMI
NEVER
COMES
ALONE
.
204
4.6.1
THE
CHINESE
RESTAURANT
SYNDROME
-
BIOGENIC
AMINES
AND
SECONDARY
PRODUCTS
.
205
4.7
GLUTAMIC
ACID
AND
ITS
FUNCTION
BEYOND
TASTE
.
209
4.8
PHYSICS
OF
SUGAR:
TASTE,
WATER
BINDING,
PRESERVATION
.
210
4.8.1
SUGAR
AND
NATURAL
SUGAR
ALTERNATIVES
.
210
4.8.2
THE
SWEET
RECEPTOR
.
212
4.8.3
METABOLISM
AND
SUGAR
.
214
4.8.4
GLYCEMIC
INDEX
.
216
4.8.5
GLUCOSE
VERSUS
FRUCTOSE
.
217
4.8.6
HONEY,
RICE,
MAPLE,
AND
AGAVE
SYRUP
.
220
4.8.7
FRUIT
REMAINS
VALUABLE
.
222
4.8.8
SUGAR
IS
MUCH
MORE
THAN
JUST
SWEET:
OH
LOVES
H,O.
.
224
4.8.9
THE
APPEAL
OF
SUCROSE,
AND
WHY
STEVIA
IS
NOT
ALWAYS
AN
ALTERNATIVE
.
225
4.8.10
WHAT
IS
THE
PURPOSE
OF
ADDITIVES
IN
JAM?
.
227
4.8.11
CONCLUSION:
IS
SUGAR
POISON
OR
NOT?
.
228
4.9
LIPID
DIGESTION:
COLLOID
PHYSICS
DURING
THE
GASTROINTESTINAL
PASSAGE
.
228
4.9.1
STOMACH
AND
SMALL
INTESTINE
-
MAINLY
COLLOID
PHYSICS
.
229
4.9.2
THE
PATH
OF
FAT
FROM
THE
MOUTH
TO
THE
INTESTINE
.
230
4.9.3
BILE
ACIDS,
THE
OTHER
SIDE
OF
CHOLESTEROL
.
233
4.9.4
LONG-CHAIN
FATS
(N
12)
.
235
4.9.5
MEDIUM-CHAIN
FATS
(12
N
6)
.
235
4.9.6
PLANT
FATS,
NUTS,
AND
OILSEEDS
IN
THE
DIGESTIVE
TRACT
.
235
4.9.7
OLEOSINS
-
VERY
SPECIAL
PROTEINS
.
237
4.10
BASIC
FOOD
MILK:
PHYSICS,
CHEMISTRY,
NUTRITION
.
238
4.10.1
RAW
MILK
PROTEINS
-
MACRO,
MICRO,
NANO
.
239
4.10.2
STRUCTURE
AND
COMPOSITION
OF
MILK
FATS
.
243
4.10.3
MILK
-
RAW
AND
PASTEURIZED
.
245
4.10.4
WHEY
PROTEIN
-
A
GLUTATHIONE
SUPPLIER
.
249
4.10.5
MILK
-
RAW
VS.
HOMOGENIZED
.
250
4.10.6
RAW
VERSUS
HOMOGENIZED
MILK
IN
DIGESTION
.
253
4.10.7
HOMOGENIZED
MILK
AND
ATHEROSCLEROSIS
.
255
4.10.8
AL
AND
.
256
4.10.9
MICRO-RNA
IN
MILK
.
260
4.10.10
COW
'
S
MILK
EXOSOMES
AS
INFORMATION
AND
DRUG
TRANSPORTERS
.
262
4.10.11
MILK
MAKES
THE
DIFFERENCE
.
265
REFERENCES
.
266
5
PHYSICAL
CHEMISTRY
OF
NUTRITION
AND
DIETARY
FORMS
.
273
5.1
HEALTHY?
HARMFUL?
WHERE
ARE
THE
DIVIDING
LINES
.
273
5.2
FROM
OBSERVATIONAL
STUDIES
AND
POPULAR
INTERPRETATIONS
.
276
5.3
THE
INEVITABILITY
OF
ACRYLAMIDE
.
277
5.3.1
ACRYLAMIDE
-
BRAND
NEW
AND
YET
ANCIENT
.
277
5.3.2
ACRYLAMIDE
AND
NON-ENZYMATIC
BROWNING
REACTION
.
280
5.3.3
ACRYLAMIDE
-
AMINO
ACIDS
AND
SUGAR
.
281
5.3.4
ACRYLAMIDE
-
AMINO
ACIDS
AND
FATS
.
283
5.3.5
GLYCIDAMIDE
-
FATTY
PARTNER
OF
ACRYLAMIDE
.
284
5.3.6
HOW
RELEVANT
IS
GLYCIDAMIDE?
.
285
5.3.7
THE
INFLUENCE
OF
PH
VALUE,
WATER
ACTIVITY,
AND
FERMENTATION
ON
ACRYLAMIDE
FORMATION
.
286
5.3.8
ASPARAGINASE
-
A
NEW
ENZYMATIC
TOOL
FOR
ACRYLAMIDE
REDUCTION?
.
287
5.3.9
THE
OTHER,
GOOD
SIDE
OF
THE
MAILLARD
REACTION
. 289
5.4
BIOLOGICAL
VALUE
AND
FOOD
PROTEINS
.
290
5.4.1
BIOLOGICAL
VALUE
.
290
5.4.2
LIEBIG
'
S
MINIMUM
THEORY
.
292
5.4.3
CLASSIC
DEFINITIONS
OF
BIOLOGICAL
VALENCY
.
293
5.4.4
COLLAGEN
DRINKS
COLLAGEN
AGAINST
ELLULITE?
.
294
5.4.5
BIOLOGICAL
VALENCY
AND
BIOAVAILABILITY
ARE
DIFFERENT.
.
296
5.5
INTOLERANCES
AND
GLUTEN-FREE
BAKED
GOODS
.
299
5.5.1
GLUTEN-FREE
.
299
5.5.2
WHEAT
GERM
LECTINS
.
301
5.5.3
AMYLASE-TRYPSIN
INHIBITORS
.
302
5.5.4
WHY
IS
WHEAT
INTOLERANCE
INCREASING?
.
304
5.5.5
IS
GLUTEN-FREE
HEALTHY?
.
305
5.5.6
GLUTEN-FREE
-
OFTEN
NUTRIENT-POOR
.
306
5.5.7
SUPER
GRAIN
TEFF?
.
309
5.6
CARBOHYDRATES:
STRUCTURE
AND
DIGESTION
.
311
5.6.1
COMPLEX
CARBOHYDRATES
.
311
5.6.2
WHOLE
GRAIN
FLOUR
DURING
INTESTINAL
PASSAGE
. 312
5.6.3
DIETARY
FIBER
.
313
5.7
NITRATE
AND
NITRITE
.
314
5.7.1
NITRATE,
NITRITE,
AND
STOKED
FEAR
.
314
5.7.2
NITRATE,
NITRITE
-
A
SEARCH
FOR
TRACES
.
316
5.7.3
NITROSAMINES
.
317
5.8
RAW
FOOD
DIET:
PHYSICAL-CHEMICAL
CONSEQUENCES
.
319
5.8.1
ONLY
RAW
FOOD
IS
HEALTHY?
STORIES
OF
THE
HOMO
NON
SAPIENS
.
319
5.8.2
STRUCTURE
AND
MOUTHFEEL
-
MACRONUTRIENTS
AND
DIETARY
FIBER
.
320
5.8.3
MICRO-NUTRIENTS
.
322
5.8.4
TEMPERATURE
AND
NUTRIENTS
.
322
5.8.5
INTERFACES
BETWEEN
ENZYMES
AND
VITAMINS
.
324
5.8.6
BLANCHING,
ENZYME
INACTIVATION,
AND
VITAMIN
C
.
325
5.8.7
PSEUDO-RAW
ENJOYMENT
-
A
MATTER
OF
FOOD,
TIME,
AND
TEMPERATURE
.
327
5.9
PALEO-DIET
.
330
5.9.1
BACK
TO
THE
STONE
AGE
.
330
5.9.2
THE
PALEO
HYPOTHESIS
-
ADAPTATION,
MALADAPTATION
.
332
5.9.3
FOR
OR
AGAINST
PALEO?
WHAT
DOES
SCIENCE
SAY?
.
333
5.10
VEGAN
-
EXCLUSIVE
EXCLUSION
AND
MISSING
LINKS
.
334
5.10.1
THE
RADICAL
FOOD
ELITE
.
334
5.10.2
HEALTH
BENEFITS?
.
336
5.10.3
VITAMIN
D
.
338
5.10.4
ESSENTIAL
FATTY
ACIDS:
EPA
AND
DHA
.
340
5.10.5
SUPPLEMENTATION
NECESSARY
.
340
5.10.6
FERMENTATION
AND
GERMINATION
AS
SYSTEMATIC
METHODS
IN
PLANT-BASED
NUTRITION
.
341
5.10.7
EXAMPLE
NATTO
.
342
5.10.8
FREE
FROM
ANIMAL
-
VEGAN
SUBSTITUTE
PRODUCTS
.
344
5.10.9
INDUSTRIAL
PROCESSES
FOR
SURROGATE
PRODUCTS
.
346
5.10.10
STRUCTURING
OF
PROTEINS
.
348
5.10.11
LEGHEMOGLOBIN
AS
A
HEMOGLOBIN
SUBSTITUTE
.
350
5.10.12
THE
MODIFIED
CULINARY
TRIANGLE
OF
MODERN
INDUSTRIAL
CULTURE
.
351
5.11
CLEAN
MEAT
-
CULTURED
MEAT
FROM
THE
PETRI
DISH
.
352
5.11.1
MEAT
WITHOUT
ANIMALS
.
352
5.11.2
TECHNICAL
PROBLEMS
AND
SOLUTIONS
.
354
5.12
INSECTS
.
354
5.13
MUSHROOM
PROTEINS
-
NEW
RESEARCH
FINDINGS
.
357
5.14
FAST
FOOD,
HIGHLY
PROCESSED
FOODS
-
CURSE
OR
BLESSING?
.
358
5.15
SUPERFOODS
.
364
5.16
SECONDARY
PLANT
COMPOUNDS
.
366
5.16.1
POLYPHENOLS
.
366
5.16.2
CAROTENOIDS:
DELOCALIZED
K
-ELECTRON
SYSTEMS
. 369
5.16.3
WHY
PLANTS
AND
SEEDS
CANNOT
BE
SUPERFOODS
.
371
5.17
THE
VALUE
OF
NATURAL
SCIENCE
IN
NUTRITION
.
373
5.18
WHAT
DOES
"
HEALTHY
"
ACTUALLY
MEAN?
.
374
REFERENCES
.
375
6
PLEASURE
AND
NUTRITION
.
385
6.1
HYGIENE
AND
PLEASURE
.
385
6.2
A
DILEMMA
OF
FOOD
PRODUCTION
.
387
6.3
DETOXIFYING
FOOD
AND
A
FEW
CONTRADICTIONS
.
388
6.4
UNDERSTANDING
OF
RESEARCH
IS
DWINDLING
.
390
6.4.1
RECOGNIZING
CONNECTIONS
.
390
6.4.2
WHY
MECHANICALLY
SEPARATED
(OR
DEBONED)
MEAT
IS
GOOD
IN
ESSENCE
.
391
6.5
TRADITION
AND
ENJOYMENT:
MEAT
AND
SAUSAGE
FROM
HOME
SLAUGHTERING
.
392
6.5.1
WHAT
WE
KNOW
ABOUT
MEAT
AND
SAUSAGE
.
392
6.5.2
WARM
MEAT
PROCESSING:
FUNDAMENTAL
ADVANTAGES
ON
A
MOLECULAR
SCALE
.
395
6.5.3
COLD
MEAT
PROCESSING:
SYSTEMATIC
PHYSICAL
DEFICITS
IN
MICROSTRUCTURE
.
397
6.6
HOME
COOKING
IS
WORTH
ITS
WEIGHT
IN
GOLD
.
400
6.6.1
CONTROL
IT,
DO
IT
YOURSELF
.
400
6.6.2
FORGOTTEN
VEGETABLES,
SECONDARY
VEGETABLE
CUTS,
ROOT-TO-LEAF
.
401
6.6.3
PURE
PLEASURE
.
402
6.6.4
INTRAMUSCULAR
FAT:
FANCY
FLAVOUR
ENHANCER
.
403
6.7
NOSE-TO-TAIL,
TAKEN
SERIOUSLY
.
406
6.8
GAME
(VENISON),
ORGANIC
MEAT
FROM
THE
FOREST
.
408
6.8.1
MEAT
DOESN
'
T
GET
MORE
NATURAL
THAN
THIS
.
408
6.8.2
RED
AND
WHITE
MUSCLE
FIBERS
.
408
6.9
THE
SALT
ISSUE
.
411
6.9.1
SALT
IN
THE
KITCHEN
.
411
6.9.2
SALT
AND
OSMOSIS
.
414
6.9.3
SALT
AND
HUMANS
.
415
6.9.4
SALT
AND
INTERACTIONS
AT
THE
ATOMIC
AND
MOLECULAR
LEVEL
.
416
6.9.5
SALT
IS
NOT
EQUAL
TO
SALT
.
418
6.9.6
SALT
IS
NOT
A
POISON
.
419
6.10
LOT
MAKES
YOU
FULL,
COMPLEX
MAKES
YOU
SATISFIED!
.
419
6.10.1
MORE
IS
NOT
ALWAYS
BETTER
.
419
6.10.2
VARIETY
AND
COMBINATORICS
-
COMPLEXITY
ON
THE
PLATES
.
420
6.10.3
EXCITEMENT
AND
VARIETY
.
422
6.11
HUNGER
-
A
WESTERN
LUXURY
.
425
6.11.1
THE
FORGOTTEN
HUNGER
.
425
6.11.2
AUTOPHAGY
.
426
6.12
WHAT
WE
WILL
EAT
IN
THE
FUTURE
.
429
6.12.1
WE
EAT
WHAT
WE
USED
TO
EAT
.
429
6.12.2
INSECTS,
BUT
NOT
ONLY
.
430
6.12.3
NEW
FOODS
TO
DISCOVER:
DUCKWEEDS
.
431
6.12.4
SPIRULINA:
HYPE
OR
OPPORTUNITY?
.
432
6.13
IKEJIME
-
GENTLE,
SUSTAINABLE,
AND
UMAMI-PROMOTING
CULTURAL
TECHNIQUE
.
433
6.13.1
TASTE-DRIVEN
CULTURAL
TECHNIQUE
.
433
6.13.2
THE
MOLECULAR
ASPECTS
OF
IKEJIME
SLAUGHTERING
.
436
REFERENCES
.
439
7
CONCLUSION
-
OR:
WHAT
REMAINS?
.
445
7.1
READING
AND
BETTER
UNDERSTANDING
CRITICAL
STUDIES
.
445
7.2
IT
'
S
NOT JUST
ABOUT
THE
AMINO
ACID
BALANCE
.
447
7.3
BIOACTIVE
PEPTIDES:
SMALL
BUT
ESSENTIAL
FEATURES
OF
PROTEIN
ORIGIN
.
450
7.4
SHOULD
WE
EAT
EVERYTHING?
.
452
REFERENCES
.
453 |
| any_adam_object | 1 |
| author | Vilgis, Thomas 1955- |
| author_GND | (DE-588)111202132 |
| author_facet | Vilgis, Thomas 1955- |
| author_role | aut |
| author_sort | Vilgis, Thomas 1955- |
| author_variant | t v tv |
| building | Verbundindex |
| bvnumber | BV049596040 |
| classification_rvk | YT 2217 |
| ctrlnum | (DE-599)DNB1289335583 |
| dewey-full | 612.014 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 612 - Human physiology |
| dewey-raw | 612.014 |
| dewey-search | 612.014 |
| dewey-sort | 3612.014 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Book |
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| id | DE-604.BV049596040 |
| illustrated | Illustrated |
| indexdate | 2025-01-11T14:25:03Z |
| institution | BVB |
| institution_GND | (DE-588)1065168780 |
| isbn | 9783662675960 366267596X |
| language | English German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034940592 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | xxi, 455 Seiten Illustrationen, Diagramme 24 cm, 895 g |
| publishDate | 2023 |
| publishDateSearch | 2023 |
| publishDateSort | 2023 |
| publisher | Springer |
| record_format | marc |
| spelling | Vilgis, Thomas 1955- Verfasser (DE-588)111202132 aut Biophysik der Ernährung Nutrition biophysics an introduction for students, professionals and career changers Thomas A. Vilgis Berlin, Germany Springer [2023] xxi, 455 Seiten Illustrationen, Diagramme 24 cm, 895 g txt rdacontent n rdamedia nc rdacarrier Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Stoffwechsel (DE-588)4057699-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biophysik (DE-588)4006891-2 gnd rswk-swf Diets viewed from the perspective of natural science Physics, chemistry, biochemistry and biology of nutrition Biophysical basics of nutrition Molecular aspects of food preparation Putting nutrition myths and dogmas into perspective Critically examine diets and nutritional trends Healthy nutrition between science and opinion Read nutrition studies critically and understand them better Nutrition free from ideologies Food culture and history of nutrition The industrialization of food Trends in nutrition and food forms Vegan Diet, Paleo Diet, Superfoods and Clean Meet Raw food, insects as food, fast food Nutrition and pleasure Education dietician Training nutritionist Study of nutritional sciences and oecotrophology Study food science and food technology Ernährungswissenschaft (DE-588)4152829-3 s Ernährung (DE-588)4015332-0 s Lebensmittel (DE-588)4034870-2 s Biophysik (DE-588)4006891-2 s Stoffwechsel (DE-588)4057699-1 s DE-604 Springer-Verlag GmbH (DE-588)1065168780 pbl Erscheint auch als Online-Ausgabe 978-3-662-67597-7 X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=e0c3323f91a34062b978d1a39ed03844&prov=M&dok_var=1&dok_ext=htm Inhaltstext X:MVB https://link.springer.com/978-3-662-67596-0 Auszug B:DE-101 application/pdf https://d-nb.info/1289335583/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=034940592&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p dnb 20240219 DE-101 https://d-nb.info/provenance/plan#dnb |
| spellingShingle | Vilgis, Thomas 1955- Nutrition biophysics an introduction for students, professionals and career changers Ernährungswissenschaft (DE-588)4152829-3 gnd Ernährung (DE-588)4015332-0 gnd Stoffwechsel (DE-588)4057699-1 gnd Lebensmittel (DE-588)4034870-2 gnd Biophysik (DE-588)4006891-2 gnd |
| subject_GND | (DE-588)4152829-3 (DE-588)4015332-0 (DE-588)4057699-1 (DE-588)4034870-2 (DE-588)4006891-2 |
| title | Nutrition biophysics an introduction for students, professionals and career changers |
| title_alt | Biophysik der Ernährung |
| title_auth | Nutrition biophysics an introduction for students, professionals and career changers |
| title_exact_search | Nutrition biophysics an introduction for students, professionals and career changers |
| title_full | Nutrition biophysics an introduction for students, professionals and career changers Thomas A. Vilgis |
| title_fullStr | Nutrition biophysics an introduction for students, professionals and career changers Thomas A. Vilgis |
| title_full_unstemmed | Nutrition biophysics an introduction for students, professionals and career changers Thomas A. Vilgis |
| title_short | Nutrition biophysics |
| title_sort | nutrition biophysics an introduction for students professionals and career changers |
| title_sub | an introduction for students, professionals and career changers |
| topic | Ernährungswissenschaft (DE-588)4152829-3 gnd Ernährung (DE-588)4015332-0 gnd Stoffwechsel (DE-588)4057699-1 gnd Lebensmittel (DE-588)4034870-2 gnd Biophysik (DE-588)4006891-2 gnd |
| topic_facet | Ernährungswissenschaft Ernährung Stoffwechsel Lebensmittel Biophysik |
| url | http://deposit.dnb.de/cgi-bin/dokserv?id=e0c3323f91a34062b978d1a39ed03844&prov=M&dok_var=1&dok_ext=htm https://link.springer.com/978-3-662-67596-0 https://d-nb.info/1289335583/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=034940592&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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