Functional Dietary Lipids
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Handbook Of Functional Lipids
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Author : Casimir C. Akoh
language : en
Publisher: CRC Press
Release Date : 2005-07-18
Handbook Of Functional Lipids written by Casimir C. Akoh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-18 with Technology & Engineering categories.
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now. The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential. These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.
Chemical And Functional Properties Of Food Lipids
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Author : Zdzislaw Z. E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2010-12-12
Chemical And Functional Properties Of Food Lipids written by Zdzislaw Z. E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-12 with Technology & Engineering categories.
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Functional Dietary Lipids
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Author : Thomas A. B. Sanders
language : en
Publisher: Elsevier
Release Date : 2023-09-28
Functional Dietary Lipids written by Thomas A. B. Sanders and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-28 with Technology & Engineering categories.
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more. This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing. - Comprehensively examines the functionality and nutritional benefits of dietary fat in food - Includes new chapters on sustainability of vegetable oil production, 3-MCPD and glycidyl esters, food processing engineering, dietary fat and obesity, and the effects of dietary lipids on inflammation and immunity - Addresses issues affecting the consumer relationship with fat, such as sustainability, regulation, marketing and health claims
The Molecular Nutrition Of Fats
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Author : Vinood Patel
language : en
Publisher: Academic Press
Release Date : 2018-10-29
The Molecular Nutrition Of Fats written by Vinood Patel and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Technology & Engineering categories.
The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more. - Summarizes molecular nutrition in health as related to fats - Discusses the impact of fats on cancer, heart disease, dementia, and respiratory and intestinal disease - Includes preclinical, clinical and population studies - Covers the genome, the whole body and whole communities - Includes key facts, a mini dictionary of terms and summary points
Processing And Nutrition Of Fats And Oils
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Author :
language : en
Publisher: John Wiley & Sons
Release Date : 2013-10-28
Processing And Nutrition Of Fats And Oils written by and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-28 with Technology & Engineering categories.
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
Lipids For Functional Foods And Nutraceuticals
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Author : F. D. Gunstone
language : en
Publisher: Oily Press
Release Date : 2003-01-15
Lipids For Functional Foods And Nutraceuticals written by F. D. Gunstone and has been published by Oily Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-15 with Medical categories.
Functional foods and nutraceuticals have become 'hot topics', with an increasing number of books, college courses, and meetings devoted to this area of interest. Foods can be regarded as functional if they can be satisfactorily demonstrated to contain bio-active molecules that reduce the risk of disease or act positively to promote good health. The active ingredients and components of functional foods and neutraceuticals often include lipids. They are required in their own right and also for the important minor components such as carotenoids, tocols, and sterols which accompany the oils and fats. This is the first book to address specifically the use of lipids in functional foods and neutraceuticals and it will be essential reading for those who produce the lipids and those who seek to incorporate them into appropriate food products. The first chapter is an overview of the development of functional foods. This is followed by chapters devoted to materials which are either lipids or are compounds that are fat-soluble and co-occur with oils and fats. These include: carotenoids, tocopherols, phytosterols, n-3 (omega-3) oils, diacylglycerols, structured lipids, sesame oil, rice bran oil, and oils and preparations containing palmitoleic acid, y-linolenic acid, stearidonic acid, or conjugated linoleic acid.
Nutraceutical And Specialty Lipids And Their Co Products
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Author : Fereidoon Shahidi
language : en
Publisher: CRC Press
Release Date : 2006-03-14
Nutraceutical And Specialty Lipids And Their Co Products written by Fereidoon Shahidi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-14 with Technology & Engineering categories.
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor
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 Medical categories.
Presents the State-of-the-Art in Fat Taste TransductionA 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 se
Fatty Acids In Foods And Their Health Implications Third Edition
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Author : Ching Kuang Chow
language : en
Publisher: CRC Press
Release Date : 2007-11-19
Fatty Acids In Foods And Their Health Implications Third Edition written by Ching Kuang Chow and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-19 with Technology & Engineering categories.
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Fats And Associated Compounds
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Author : Jose Manuel Miranda Lopez
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-12-10
Fats And Associated Compounds written by Jose Manuel Miranda Lopez and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-10 with Science categories.
Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that there are natural lipophilic compounds that are essential for the correct maintenance of human physiological functions. For this reason, the negative image associated with dietary fat consumption is not fully justified. Dietary fat is a hot research area that has attracted increasing attention in the last decades. An adequate intake of dietary fats adapted to our age and physical activity, as well as an increase in the intake of beneficial fatty compounds and controlling the intake of those types of fats that have negative effects on our health, can be powerful allies in preventing the development of chronic non-communicable diseases. Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects. They have considered fatty nutritional requirements at different stages of life, the international guidelines and the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics and metagenomics, related to human health. This book will be of interest to researchers in food technology and biomedicine, as well as the food industry and food distribution areas.