Functional Dietary Lipids

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• Author : Thomas Sanders
• Publisher : Woodhead Publishing
• Release Date : 2015-11-18
• Total pages : 332
• ISBN : 9781782422570
• File Size : 12,7 Mb
• Total Download : 110
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Download Functional Dietary Lipids in PDF, Epub, and Kindle

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

• Author : Casimir C. Akoh
• Publisher : CRC Press
• Release Date : 2005-07-18
• Total pages : 544
• ISBN : 9781420039184
• File Size : 52,5 Mb
• Total Download : 530
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Download Handbook of Functional Lipids in PDF, Epub, and Kindle

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 b

• Author : Zdzislaw Z. E. Sikorski,Anna Kolakowska
• Publisher : CRC Press
• Release Date : 2010-12-12
• Total pages : 406
• ISBN : 1420031996
• File Size : 40,6 Mb
• Total Download : 490
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Download Chemical and Functional Properties of Food Lipids in PDF, Epub, and Kindle

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.

• Author : Zdzislaw Z. E. Sikorski,Anna Kolakowska
• Publisher : CRC Press
• Release Date : 2010-11-04
• Total pages : 512
• ISBN : 1439802386
• File Size : 12,6 Mb
• Total Download : 468
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Download Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition in PDF, Epub, and Kindle

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

• Author : F. D. Gunstone
• Publisher : Oily Press
• Release Date : 2003-01-01
• Total pages : 360
• ISBN : CORNELL:31924089434157
• File Size : 29,5 Mb
• Total Download : 436
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Download Lipids for Functional Foods and Nutraceuticals in PDF, Epub, and Kindle

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.

• Author : Manuela Pintado,Manuela Machado,Ana Maria Gomes,Ana Sofia Salsinha,Luis Miguel Rodriguez-Alcala
• Publisher : Elsevier
• Release Date : 2022-09-15
• Total pages : 432
• ISBN : 9780128240434
• File Size : 36,9 Mb
• Total Download : 496
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Download Bioactive Lipids in PDF, Epub, and Kindle

Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such bioactive compounds can be used in the development of functional foods and nutraceuticals. The book includes case studies to enable readers to understand the potential of several dietary lipids and the possibilities regarding their incorporation into several food matrices. Bioactive Lipids will be a welcome reference for researchers, lecturers and students from the food science and nutrition fields. Reviews the health benefits of several lipids and dietary sources, providing bioactive targets for therapeutic purposes Provides readers with tools for the development of new lines of research and for supporting ongoing investigations Includes case studies to present solutions for bioactive lipids incorporation into food matrices, and consequently to functional foods and nutraceuticals development

• Author : G Talbot
• Publisher : Elsevier
• Release Date : 2011-04-19
• Total pages : 416
• ISBN : 9780857092472
• File Size : 37,7 Mb
• Total Download : 203
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Download Reducing Saturated Fats in Foods in PDF, Epub, and Kindle

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

• Author : Charis M. Galanakis
• Publisher : Academic Press
• Release Date : 2021-10-24
• Total pages : 632
• ISBN : 9780323850537
• File Size : 26,7 Mb
• Total Download : 612
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Download Nutraceutical and Functional Food Components in PDF, Epub, and Kindle

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

• Author : A Arnoldi
• Publisher : Elsevier
• Release Date : 2004-08-26
• Total pages : 504
• ISBN : 9781855739499
• File Size : 28,9 Mb
• Total Download : 112
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Download Functional Foods, Cardiovascular Disease and Diabetes in PDF, Epub, and Kindle

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases. Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part two focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part three addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria. Functional foods, cardiovascular disease and diabetes is a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes. Reviews functional foods connection to preventing chronic diseases Examines the potential and limitations of dietary influences Illustrates health benefits associated with diverse food groups

• Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
• Publisher : National Academies Press
• Release Date : 1989-01-01
• Total pages : 765
• ISBN : 9780309039949
• File Size : 22,7 Mb
• Total Download : 675
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Download Diet and Health in PDF, Epub, and Kindle

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.

• Author : María Chávarri Hueda
• Publisher : BoD – Books on Demand
• Release Date : 2017-08-02
• Total pages : 320
• ISBN : 9789535134398
• File Size : 26,8 Mb
• Total Download : 374
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Download Functional Food in PDF, Epub, and Kindle

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

• Author : J.B. Luten
• Publisher : Wageningen Academic Publishers
• Release Date : 2009-02-08
• Total pages : 177
• ISBN : 9789086860784
• File Size : 27,5 Mb
• Total Download : 963
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Download Marine functional food in PDF, Epub, and Kindle

Reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food.

• Author : Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
• Publisher : Elsevier
• Release Date : 2013-07-31
• Total pages : 464
• ISBN : 9780857098863
• File Size : 53,7 Mb
• Total Download : 933
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Download Food Enrichment with Omega-3 Fatty Acids in PDF, Epub, and Kindle

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

• Author : Vinood B. Patel
• Publisher : Academic Press
• Release Date : 2018-10-29
• Total pages : 470
• ISBN : 9780128112984
• File Size : 12,9 Mb
• Total Download : 373
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Download The Molecular Nutrition of Fats in PDF, Epub, and Kindle

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

• Author : Claude Leray
• Publisher : CRC Press
• Release Date : 2017-05-25
• Total pages : 247
• ISBN : 9781351977203
• File Size : 30,9 Mb
• Total Download : 119
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Download Dietary Lipids for Healthy Brain Function in PDF, Epub, and Kindle

Research suggests that lipids including cholesterol, fat soluble vitamins and some carotenoids participate in maintaining brain function. This book focuses on how nutrients can improve brain development in early life leading to slower age related decline of higher brain functions. Chapters review how nutrients affect brain and cognitive development; cognitive decline and age-related disease; as well as neurological, mental, and behavioural disorders.

• Author : Mary K. Schmidl,Theodore P. Labuza
• Publisher : Springer Science & Business Media
• Release Date : 2000-06-30
• Total pages : 424
• ISBN : 0834212617
• File Size : 39,6 Mb
• Total Download : 792
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Download Essentials Of Functional Foods in PDF, Epub, and Kindle

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.

• Author : Giuseppe Mazza
• Publisher : CRC Press
• Release Date : 1998-06-19
• Total pages : 484
• ISBN : 1566764874
• File Size : 40,7 Mb
• Total Download : 513
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Download Functional Foods in PDF, Epub, and Kindle

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.

• Author : Jose M. Lorenzo,Paulo Eduardo Sichetti Munekat,Mirian Pateiro Moure,Ruben Dominguez,Francisco J. Barba
• Publisher : Academic Press
• Release Date : 2022-03-01
• Total pages : 516
• ISBN : 9780128235263
• File Size : 12,6 Mb
• Total Download : 262
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Download Food Lipids in PDF, Epub, and Kindle

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries

• Author : Jean-Pierre Montmayeur,Johannes le Coutre
• Publisher : CRC Press
• Release Date : 2009-09-14
• Total pages : 643
• ISBN : 1420067761
• File Size : 32,8 Mb
• Total Download : 110
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Download Fat Detection in PDF, Epub, and Kindle

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.

• Author : Anonim
• Publisher : Unknown
• Release Date : 2012
• Total pages : 229
• ISBN : 0857097962
• File Size : 16,8 Mb
• Total Download : 208
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Download Lipids for Functional Foods and Nutraceuticals in PDF, Epub, and Kindle

PDF book entitled Lipids for Functional Foods and Nutraceuticals written by Anonim and published by Unknown which was released on 2012 with total hardcover pages 229, the book become popular and critical acclaim.

• Author : Jim Smith,Edward Charter
• Publisher : John Wiley & Sons
• Release Date : 2011-03-08
• Total pages : 528
• ISBN : 1444390392
• File Size : 13,7 Mb
• Total Download : 385
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Download Functional Food Product Development in PDF, Epub, and Kindle

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)