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Functional Dietary Lipids

Functional Dietary Lipids Book
Author : Thomas Sanders
Publisher : Woodhead Publishing
Release : 2015-11-18
ISBN : 1782422579
Language : En, Es, Fr & De

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Book Description :

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

Chemical and Functional Properties of Food Lipids

Chemical and Functional Properties of Food Lipids Book
Author : Zdzislaw Z. E. Sikorski,Anna Kolakowska
Publisher : CRC Press
Release : 2010-12-12
ISBN : 9781420031997
Language : En, Es, Fr & De

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Book Description :

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.

Chemical Biological and Functional Aspects of Food Lipids Second Edition

Chemical  Biological  and Functional Aspects of Food Lipids  Second Edition Book
Author : Zdzislaw Z. E. Sikorski,Anna Kolakowska
Publisher : CRC Press
Release : 2010-11-04
ISBN : 9781439802380
Language : En, Es, Fr & De

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Book Description :

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.

Handbook of Functional Lipids

Handbook of Functional Lipids Book
Author : Casimir C. Akoh
Publisher : CRC Press
Release : 2005-07-18
ISBN : 9780849321627
Language : En, Es, Fr & De

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Book Description :

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.

Bioactive Lipids

Bioactive Lipids Book
Author : M. Pintado,M. Machado,A. M. Gomes,A.S. Salsinha,Luis Miguel Rodríguez-Alcalá
Publisher : Academic Press
Release : 2022-01-15
ISBN : 9780128240434
Language : En, Es, Fr & De

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Book Description :

Bioactive Lipids presents the bioactive lipids topic from a functional food development perspective. In order to understand health-related lipids and how such bioactive compounds can be used in the development of functional foods and nutraceuticals, this book explores the potential of dietary lipids from a health perspective and their possible incorporation into different food matrices, along with the current challenges and their possible corresponding solutions. This book provides a direct line of information to the reader regarding bioactive lipids from a nutraceuticals and functional foods development perspective. Included case studies enable readers to understand the potential of several dietary lipids and the possibilities regarding their incorporation into several food matrices. Written for researchers, lecturers and students from the food science and technology and nutrition fields, Bioactive Lipids is sure to be a welcomed reference. Reviews the health benefits of several lipids and possible dietary sources, providing bioactive targets for therapeutical purposes Provides readers with the necessary tools for the development of new lines of research or supporting their on-going investigation with solutions for the existing challenges Includes case studies to present solutions for bioactive lipids incorporation into food matrices, and consequently to functional foods and nutraceuticals development

Dietary Lipids for Healthy Brain Function

Dietary Lipids for Healthy Brain Function Book
Author : Claude Leray
Publisher : CRC Press
Release : 2017-05-25
ISBN : 1351977202
Language : En, Es, Fr & De

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Book Description :

Our brain is recognized by all specialists as the most complex entity created in nature. Regarding the extraordinary capacities of its functioning, still incompletely known, the control of the brain by our dietary lipids may seem very improbable to many people. Yet, research has shown that an imbalance in the intake of essential fatty acids is related to conditions as prevalent as depression, bipolar disorder and schizophrenia. Research on psychological disorders including attention deficit hyperactivity disorder, autism, aggressiveness and suicidal behavior are discussed in this text. Several neurodegenerative diseases, such as Alzheimer's, Parkinson's and multiple sclerosis are also explored. Several observations prove that not only are omega-3 fatty acids actively involved in maintaining the noble functions of our brain, but other lipids, including cholesterol, liposoluble vitamins (A, D and E) and some carotenoids play roles as well and are presented in this book. Dietary Lipids for Healthy Brain Function focuses on this important research for human health. This book brings readers, doctors, dietitians and nutritionists arguments that could improve brain development in young people, prevent many nervous diseases and slow down the age-related decline of higher brain functions. This book provides helpful information to improve health in the young as well in the old, using practical and personalized recommendations for preventing and treating nervous pathologies. Features: • Focuses on the importance of dietary lipids on the proper brain functioning. • Provides relevant references demonstrating the efficiency of dietary lipids to maintain a healthy brain. • Introduces lipid sources and describes their roles by lipid groups in behavior issues and various chronic nervous diseases.

Brain Development

Brain Development Book
Author : Jacqueline Jumpsen,Michael T. Clandinin
Publisher : The American Oil Chemists Society
Release : 1995-08-30
ISBN : 9780935315653
Language : En, Es, Fr & De

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Book Description :

This book's objective is to provide a focused overview (morphological, biochemical, and functional) of brain development, to exemplify the role of lipids in the important developmental events, and to develop the concepts explaining why physiological changes in brain lipid composition potentially alter these events.

Food Enrichment with Omega 3 Fatty Acids

Food Enrichment with Omega 3 Fatty Acids Book
Author : Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
Publisher : Elsevier
Release : 2013-07-31
ISBN : 0857098861
Language : En, Es, Fr & De

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Book Description :

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

Lipid Biochemistry

Lipid Biochemistry Book
Author : Michael I. Gurr,John L. Harwood,Keith N. Frayn
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 1405172703
Language : En, Es, Fr & De

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Book Description :

Since the publication of the first edition of this successful and popular book in 1970, the subject of lipid biochemistry has evolved greatly and this fifth up-to-date and comprehensive edition includes much new and exciting information. Lipid Biochemistry, fifth edition has been largely re-written in a user-friendly way, with chapters containing special interest topic boxes, summary points and lists of suggested reading, further enhancing the accessibility and readability of this excellent text. Contents include abbreviations and definitions used in the study of lipids, routine analytical methods, fatty acid structure and metabolism, dietary lipids and lipids as energy stores, lipid transport, lipids in cellular structures and the metabolism of structural lipids. The book provides a most comprehensive treatment of the subject, making it essential reading for all those working with or studying lipids. Upper level students of biochemistry, biology, clinical subjects, nutrition and food science will find the contents of this book invaluable as a study aid, as will postgraduates specializing in the topics covered in the book. Professionals working in research in academia and industry, including personnel involved in food and nutrition research, new product formulation, special diet formulation (including nutraceuticals and functional foods) and other clinical aspects will find a vast wealth of information within the book's pages. Michael Gurr was a Visiting Professor in Human Nutrition at the University of Reading, UK and at Oxford Brookes University, UK. John Harwood is a Professor of Biochemistry at the School of Biosciences, Cardiff University, UK. Keith Frayn is a Professor of Human Metabolism at the Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, UK.

Marine functional food

Marine functional food Book
Author : J.B. Luten
Publisher : Wageningen Academic Publishers
Release : 2009-02-08
ISBN : 9086866581
Language : En, Es, Fr & De

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Book Description :

Regular seafood consumption is associated with beneficial health effects. This book 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. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover quality aspects of marine lipids and seafood proteins as ingredients in functional foods. Lipids and proteins must have and retain a high quality so that the sensory and functional properties and the shelf life of the final product are acceptable. The methods used for processing marine lipids and proteins, are discussed as well as the different factors that can affect their quality in functional foods. The book then concentrates on factors related to consumers' attitudes, knowledge and awareness of functional foods. There are variations in types of carrier products and of demographic and cross-cultural factors in acceptance of functional foods. Finally, the book discusses challenges for small and medium enterprises to commercialise healthy nutrition. Variations in characteristics, capabilities, challenges and opportunities in the marketplace are presented using a Nordic study as reference.

Nutraceutical and Specialty Lipids and their Co Products

Nutraceutical and Specialty Lipids and their Co Products Book
Author : Fereidoon Shahidi
Publisher : CRC Press
Release : 2006-03-14
ISBN : 9781574444995
Language : En, Es, Fr & De

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Book Description :

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 components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products. Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

Functional Food

Functional Food Book
Author : María Chávarri Hueda
Publisher : BoD – Books on Demand
Release : 2017-08-02
ISBN : 9535134396
Language : En, Es, Fr & De

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Book Description :

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.

The Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs and on Some Chemical Properties of the Lipids of Liver Blood and Depot Fat of the Hen

The Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs and on Some Chemical Properties of the Lipids of Liver  Blood and Depot Fat of the Hen Book
Author : Richard Dorris Pankey
Publisher : Unknown
Release : 1967
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs and on Some Chemical Properties of the Lipids of Liver Blood and Depot Fat of the Hen book written by Richard Dorris Pankey, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Science and Technology Bulletin

Food Science and Technology Bulletin Book
Author : Glenn Gibson
Publisher : IFIS Publishing
Release : 2007
ISBN : 0860141721
Language : En, Es, Fr & De

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Book Description :

Food Science and Technology Bulletin: Functional Foods is an online minireview journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods. Newly published minireviews are compiled to form an annual printed volume. Contents for Volume 3 of the Bulletin include minireviews on: Nutrigenomics - new frontiers in antioxidant research; Dietary fat composition and cardiovascular disease; Phytochemicals - a future in functional foods? Inulin: a prebiotic functional food ingredient; Assessment of the efficacy of probiotics, prebiotics and synbiotics in swine nutrition; Lactitol, an emerging prebiotic; Guidelines for an evidence-based review system for the scientific justification of diet and health relationships under Article 13 of the new European legislation on nutrition and health claims

Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods Book
Author : G Talbot
Publisher : Elsevier
Release : 2011-04-19
ISBN : 0857092472
Language : En, Es, Fr & De

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Book Description :

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

The Role of Functional Food Security in Global Health

The Role of Functional Food Security in Global Health Book
Author : Ronald Ross Watson,Ram B. Singh,Toru Takahashi
Publisher : Academic Press
Release : 2018-11-02
ISBN : 0128131497
Language : En, Es, Fr & De

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Book Description :

The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Functional Food Carbohydrates

Functional Food Carbohydrates Book
Author : Costas G. Biliaderis,Marta S. Izydorczyk
Publisher : CRC Press
Release : 2006-10-10
ISBN : 1420003518
Language : En, Es, Fr & De

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Book Description :

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data. Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds. With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

Phytosterols as Functional Food Components and Nutraceuticals

Phytosterols as Functional Food Components and Nutraceuticals Book
Author : Paresh C. Dutta
Publisher : CRC Press
Release : 2003-12-02
ISBN : 0824758773
Language : En, Es, Fr & De

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Book Description :

Analyses food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Functional Food Safety Aspects

Functional Food  Safety Aspects Book
Author : Senate Commission on Food Safety SKLM
Publisher : John Wiley & Sons
Release : 2006-01-24
ISBN : 3527606424
Language : En, Es, Fr & De

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Book Description :

The DFG Senate Commission on Food Safety organizes scientific meetings on current aspects of major importance to the safety of food, with the aim of reviewing and assessing the state of knowledge in a specific field. This book summarizes the important results from the meeting on "Functional Food: Safety Aspects", held at the Federal Research Center for Nutrition (Bundesforschungsanstalt für Ernährung, BFE) in Karlsruhe, attended by an outstanding faculty of internationally renowned experts from academia, industry and administration.

Functional Properties of Food Components

Functional Properties of Food Components Book
Author : Yeshajahu Pomeranz
Publisher : Academic Press
Release : 2012-12-02
ISBN : 0323140084
Language : En, Es, Fr & De

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Book Description :

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish