Fat Detection

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Fat Detection

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Author : Jean-Pierre Montmayeur
language : en
Publisher: CRC Press
Release Date : 2009-09-14

Fat Detection written by Jean-Pierre Montmayeur and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-14 with Science categories.

Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

Fat Detection

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Author : Jean-Pierre Montmayeur
language : en
Publisher: CRC Press
Release Date : 2009-09-14

Autoxidation In Food And Biological Systems

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Author : M.G. Simic
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29

Autoxidation In Food And Biological Systems written by M.G. Simic and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Technology & Engineering categories.

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.

Sensors

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Author : Francesco Baldini
language : en
Publisher: Springer
Release Date : 2013-07-30

Sensors written by Francesco Baldini and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-30 with Technology & Engineering categories.

This book contains a selection of papers presented at the First National Conference on Sensors held in Rome 15-17 February 2011. The conference highlighted state-of-the-art results from both theoretical and applied research in the field of sensors and related technologies. This book presents material in an interdisciplinary approach, covering many aspects of the disciplines related to sensors, including physics, chemistry, materials science, biology and applications. · Provides a selection of the best papers from the First Italian National Conference on Sensors; · Covers a broad range of topics relating to sensors and microsystems, including physics, chemistry, materials science, biology and applications; · Offers interdisciplinary coverage, aimed at defining a common ground for sensors beyond the specific differences among the different particular implementation of sensors.

Fat Referenced Mri

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Author : Thobias Romu
language : en
Publisher: Linköping University Electronic Press
Release Date : 2018-02-27

Fat Referenced Mri written by Thobias Romu and has been published by Linköping University Electronic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-27 with categories.

The amount and distribution of adipose and lean tissues has been shown to be predictive of mortality and morbidity in metabolic disease. Traditionally these risks are assessed by anthropometric measurements based on weight, length, girths or the body mass index (BMI). These measurements are predictive of risks on a population level, where a too low or a too high BMI indicates an increased risk of both mortality and morbidity. However, today a large part of the world’s population belongs to a group with an elevated risk according to BMI, many of which will live long and healthy lives. Thus, better instruments are needed to properly direct health-care resources to those who need it the most. Medical imaging method can go beyond anthropometrics. Tomographic modalities, such as magnetic resonance imaging (MRI), can measure how we have stored fat in and around organs. These measurements can eventually lead to better individual risk predictions. For instance, a tendency to store fat as visceral adipose tissue (VAT) is associated with an increased risk of diabetes type 2, cardio-vascular disease, liver disease and certain types of cancer. Furthermore, liver fat is associated with liver disease, diabetes type 2. Brown adipose tissue (BAT), is another emerging component of body-composition analysis. While the normal white adipose tissue stores fat, BAT burns energy to produce heat. This unique property makes BAT highly interesting, from a metabolic point of view. Magnetic resonance imaging can both accurately and safely measure internal adipose tissue compartments, and the fat infiltration of organs. Which is why MRI is often considered the reference method for non-invasive body-composition analysis. The two major challenges of MRI based body-composition analysis are, the between-scanner reproducibility and a cost-effective analysis of the images. This thesis presents a complete implementation of fat-referenced MRI, a technique that produces quantitative images that can increase both inter-scanner and automation of the image analysis. With MRI, it is possible to construct images where water and fat are separated into paired images. In these images, it easy to depict adipose tissue and lean tissue structures. This thesis takes water-fat MRI one step further, by introducing a quantitative framework called fat-referenced MRI. By calibrating the image using the subjects' own adipose tissue (paper II), the otherwise non-quantitative fat images are made quantitative. In these fat-referenced images it is possible to directly measure the amount of adipose tissue in different compartments. This quantitative property makes image analysis easy and accurate, as lean and adipose tissues can be separated on a sub-voxel level. Fat-referenced MRI further allows the quantification and characterization of BAT. This thesis work starts by formulating a method to produce water-fat images (paper I) based on two gradient recall images, i.e. 2-point Dixon images (2PD). It furthers shows that fat-referenced 2PD images can be corrected for T2*, making the 2PD body-composition measurements comparable with confounder-corrected Dixon measurements (paper III}). Both the water-fat separation method and fat image calibration are applied to BAT imaging. The methodology is first evaluated in an animal model, where it is shown that it can detect both BAT browning and volume increase following cold acclimatization (paper IV). It is then applied to postmortem imaging, were it is used to locate interscapular BAT in human infants (paper V). Subsequent analysis of biopsies, taken based on the MRI images, showed that the interscapular BAT was of a type not previously believed to exist in humans. In the last study, fat-referenced MRI is applied to BAT imaging of adults. As BAT structures are difficult to locate in many adults, the methodology was also extended with a multi-atlas segmentation methods (paper VI). In summary, this thesis shows that fat-referenced MRI is a quantitative method that can be used for body-composition analysis. It also shows that fat-referenced MRI can produce quantitative high-resolution images, a necessity for many BAT applications.

Seed Analysis

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Author : Hans-Ferdinand Linskens
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11

Seed Analysis written by Hans-Ferdinand Linskens and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Science categories.

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of ex isting and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized jour nals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is dif ficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, com plete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes.

Laboratory Handbook For Oil And Fat Analysts

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Author : L. V. Cocks
language : en
Publisher: Academic Press
Release Date : 1966

Laboratory Handbook For Oil And Fat Analysts written by L. V. Cocks and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Science categories.

Oilseeds and nuts, cakes and meals and animal feeding stuffs; Oils, fats, fatty acids, and fatty alcohols; Analyses in connection with the extraction, refining, bleaching, hardening, and other processing of oils and fats; Specialist methods and techniques.

Eat For Life

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Author : National Academy of Sciences
language : en
Publisher: National Academies Press
Release Date : 1992-01-01

Eat For Life written by National Academy of Sciences and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-01-01 with Medical categories.

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club

Dairy Fat Products And Functionality

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Author : Tuyen Truong
language : en
Publisher: Springer Nature
Release Date : 2020-05-29

Dairy Fat Products And Functionality written by Tuyen Truong and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-29 with Technology & Engineering categories.

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Diet And Health

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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1989-01-01

Diet And Health written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-01-01 with Medical categories.

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Fat Detection

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