Novel Food Ingredients for Weight Control

Neuausgabe 2007
ISBN: 978-1-84569-030-4
Verlag: WOODHEAD PUB

Buch, Englisch, 376 Seiten, Format (B × H): 163 mm x 241 mm, Gewicht: 680 g

Reihe: Woodhead Publishing Food Scien

Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body's response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control.

Autoren/Hrsg.

Henry, C. J. K.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1 Food and obesity: Lipid metabolism: Its role in energy regulation and obesity; Hunger and satiety: Relation to body weight control; Glycemic control, insulin resistance and obesity; Controlling lipogenesis and thermogenesis and the use of ergogenic aid for weight control; Food ingredients implicated in obesity: Sugars and sweeteners. Part 2 Ingredients from grains, fruits and vegetables for weight control: ß-glucans; Non-digestible oligosaccharides; Resistant Starch; Modified carbohydrates with lower glycemic index; Novel ingredients for weight loss: New developments. Part 3 Dairy ingredients and lipids for weight control: Dietary and supplemental calcium and its role in weight loss: Weighing the evidence; Conjugated Fatty Acids (CLA), body composition and weight control; Omega-3 fatty acids and other PUFAs and weight control; Medium-chain and structured triglycerides (MCTs): Their role in weight control; Trans-free oils and fats.

Über Autor(innen)

Henry, C. J. K.
Dr Jeya Henry is Professor of Food Science and Nutrition at Oxford Brookes University and a Visiting Professor at the Chinese University of Hong Kong. Formerly a board member of the UK Food Standards Agency (2000-2003), he is internationally recognised for his research in the fields of nutrition and food science.

Dr Jeya Henry is Professor of Food Science and Nutrition at Oxford Brookes University and a Visiting Professor at the Chinese University of Hong Kong. Formerly a board member of the UK Food Standards Agency (2000-2003), he is internationally recognised for his research in the fields of nutrition and food science.