By Benjamin Caballero, Paul Finglas, Luiz Trugo

ISBN-10: 012227055X

ISBN-13: 9780122270550

The Encyclopedia of nutrition Sciences and foodstuff, moment version is an widely revised, elevated and up to date model of the profitable eight-volume Encyclopedia of nutrients technology, meals know-how and meals (1993). Comprising ten volumes, this new version offers a entire insurance of the fields of nutrients technology, nutrients know-how, and food. each article is thorough in its assurance, the writing is succinct and easy, and the paintings provides the reader with the simplest on hand precis and conclusions on each one subject. effortless to take advantage of, meticulously geared up, and written from a very foreign standpoint, the Encyclopedia is a useful reference device. a vital merchandise at the bookshelf for each scientist or author operating within the fields of nutrition and food. * comprises over 1,000 articles masking all parts of meals technological know-how and food * Edited and written by way of a exotic overseas staff of editors and participants* comprises 'Further analyzing' lists on the finish of every article * a whole topic index contained in a single quantity* large cross-referencing* Many figures and tables illustrate the textual content, with a colour plate part in every one quantity

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Extra resources for Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set, Second Edition

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This has the effect of uncoupling oxidation from the phosphorylation of ADP (adenosine diphosphate) to ATP (adenosine triphosphate), thereby dissipating the energy released as heat, as well as increasing the rate of oxidation due to the loss of respiratory control. , ADP, ATP, GDP), which bind to UCP, and is activated following sympathetic activation of the adipocyte b-adrenergic receptors, which also stimulate lipolysis and the release of free fatty acids from the triglyceride droplets. These fatty acids provide the principal fuel for thermogenesis.

As these become larger, they fuse to form the single lipid droplet characteristic of mature adipocytes. Both differentiating cells and cells with several small lipid droplets (multilocular phase) are often referred to as preadipocytes, the term adipocyte usually being used to describe cells with a single lipid droplet. Multilocular adipocytes are very similar in appearance to mature brown adipocytes, and it was once thought that the brown adipocyte was a stage in the development of the white adipocytes.

Within a depot, both the number and size of adipocytes increase in phases (Figure 3). In addition, it is now clear that development is not synchronized in all depots; abdominal depots in general develop earlier than those fig0002 0009 26 ADIPOSE TISSUE/Structure and Function of White Adipose Tissue Number of subcutaneous adipocytes / sheep ( 10−9) Deposition and Mobilization of Fat The synthesis of triacylglycerol (esterification) requires a supply of fatty acids and glycerol 3-phosphate (Figure 4).

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Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set, Second Edition by Benjamin Caballero, Paul Finglas, Luiz Trugo


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