Novel food ingredients for weight control

Author(s)

    • Henry, C. J. K.

Bibliographic Information

Novel food ingredients for weight control

edited by C.J.K. Henry

（Woodhead Publishing in food science, technology and nutrition）

CRC Press , Woodhead, 2007

  • : Woodhead
  • : CRC

Available at  / 6 libraries

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Description and Table of Contents

Volume

: CRC ISBN 9780849391477

Description

Obesity has risen at an epidemic rate in recent years and is predicted to become a leading preventable cause of death in many countries in the near future. This important collection, edited by a leader in the field, provides food industry professionals with essential information about particular ingredients that are effective in weight control, their production, use in functional foods and ability to play a role in weight regulation. The book examines satiety extension, cravings and obesity, glycemic control, insulin resistance, and food ingredients that may cause obesity. It highlights using ingredients from grain, fruit, and vegetables for weight control, the role of calcium, and the importance of trans-fat free oils.

Table of Contents

FOOD AND OBESITY Lipid Metabolism: Its Role in Energy Regulation and Obesity, M. Leonhardt and W. Langhans Hunger and Satiety: Relation to Body Weight Control, H.F.J Hendriks, W.J. Pasman, A. Stafleu and W.A.M. Blom Glycemic Control, Insulin Resistance and Obesity, I. Aeberli and M. Zimmermann Controlling Lipogenesis and Thermogenesis and the Use of Ergogenic Aid for Weight Control, A. Palou and M.L. Bonet Food Ingredients Implicated in Obesity: Sugars and Sweeteners, G.H. Anderson, T. Akhavan and R. Mendelson INGREDIENTS FROM GRAINS, FRUITS AND VEGETABLES FOR WEIGHT CONTROL b-Glucans, J.-A. Nazare, M. Laville, C. G. Biliaderis, A. Lazaridou, G . OEnning, M. Salmenkallio-Marrtila and A. Triantafyllou Non-Digestible Oligosaccharides, N.M. Delzenne, P.D. Cani, E. Delmee, and A.M. Neyrinck Resistant Starch, A.M. Birkett and I.L. Brown Modified Carbohydrates with Lower Glycemic Index, B.R. Hamaker, G. Zhang and M. Venkatachalam Novel Ingredients for Weight Loss: New Developments, J D Stowell DAIRY INGREDIENTS AND LIPIDS FOR WEIGHT CONTROL Dietary and Supplemental Calcium and Its Role in Weight Loss: Weighing the Evidence, G. Gerstner, and M de Vrese Conjugated Fatty Acids (CLA), Body Composition and Weight Control, J.L. Sebedio Omega-3 Fatty Acids and Other PUFAs and Weight Control, M. Soefhede Winzell and B. Ahren Medium-Chain and Structured Triglycerides (MCTs): Their Role in Weight Control, I. Rudkowska and P.J.H. Jones Trans-Free Oils and Fats, E. Floeter and G. van Duijn, Unilever Research and Development Vlaardingen
Volume

: Woodhead ISBN 9781845690304

Description

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.

Table of Contents

  • 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.

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