Improving the fat content of foods
著者
書誌事項
Improving the fat content of foods
（Woodhead Publishing in food science, technology and nutrition）
CRC Press , Woodhead Pub, 2006
- : Woodhead publishing
- : CRC Press
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Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: CRC Press ISBN 9780849392085
内容説明
As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats.
目次
DIETARY FATS AND HEALTH
Health Problems Associated with Saturated Fatty Acid Intake, P L Zock
Introduction
Saturated and Trans Fatty Acids in the Diet
Metabolism of Dietary Fats and Blood Lipoproteins
Dietary Fats and the Risk of Coronary Heart Disease
Dietary Fats, Obesity, Diabetes and Cancer
Implications: Controlling Fat Intake
Future Trends
Sources of Further Information
References
Dietary Fatty Acids, Insulin Resistance and Diabetes, D I Shaw
Introduction
Adverse Effects of Fatty Acids on Glucose and Insulin
Evidence From Animal Studies
Evidence From Human Studies
Conclusions: Fatty Acids and Insulin Sensitivity
Future Trends
Sources of Further Information
References
Lipid-gene interactions, diet and health, D. Lairon and R. Planells
Introduction
Genetic Influences on Lipid Metabolism
Genetic Influences on the Uptake and Absorption of Cholesterol
Genetic Influences on the Metabolic Syndrome
Dietary Fatty Acids and the Regulation of Gene Expression
Conclusions: Lipid-Gene Interactions and Personalised Nutrition
References
Health Benefits of Monounsaturated Fatty Acids, J Lopez-Miranda, P Perez-Martinez and F Perez-Jimenez
Introduction
Lipoprotein Metabolism
LDL Oxidation
Endothelial Function
Dietary Monounsaturated Fat and Haemostasis
Blood Pressure
Energy Balance
Carbohydrate Metabolism
MUFA and Cardiovascular Risk
Dietary Monounsaturated Fat and Cancer
Future Trends
Sources of Further Information
Conclusions
Acknowledgements
References
Health Benefits of Polyunsaturated Fatty Acids (PUFAs), A M Minihane and J A Lovegrove
Introduction
Polyunsaturated Fatty Acid Structure, Dietary Sources and Biosynthesis
Metabolism of Fatty Acids
Cardiovascular Disease
Insulin Resistance
Colorectal Cancer
Inflammation and Autoimmune Diseases
Cognitive Function
Recommendations for Population Fat Intake
Genotype and Responsiveness to Dietary PUFA Changes
Conclusions and Future Trends
References
Dietary Fat and Obesity, P Schrauwen and W H M Saris
Introduction
Epidemiological Associations
Intervention Studies: Managing Fat Intake to Control Obesity
Laboratory Studies in Humans
Implications for Food Processors
Conclusions and Future Trends
References
Specific Fatty Acids and Structured Lipids for Weight Control, M S Westerterp-Plantenga
Introduction
Functionality of Lipids
Metabolic Satiety and Fat Oxidation: Effects of Conjugated Linoleic Acid and Diacylglycerol
The Role of High and Low Fats
Weight Control, Fatty Acids and Structured Lipids: a Synthesis
Future Trends
References and Sources of Further Information
Conjugated Linoleic Acids (CLAs) and Health, P Yaquoob, S Tricon, G C Burdge, and P C Calder
Introduction
CLA and Body Composition
Incorporation of CLA into Tissue Lipids and CLA Metabolism in Humans
CLA and Blood Lipids
CLA and Insulin Sensitivity
CLA, Immune Function and Inflammation
CLA and Breast Cancer
Implications for Food Processors
Future Trends
References
REDUCING SATURATED FATTY ACIDS IN FOOD
The Role of Lipids in Food Quality, Z.E. Sikorski and G. Sikorska-Wis'niewska
Introduction
The Contribution of Lipids to the Colour of Foods
The Role of Lipids in the Flavour of Foods
Lipids and the Texture of Foods
Lipids and the Nutritional Value of Infant Foods
Future Trends
References
Gaining Consumer Acceptance of Low-Fat Foods, L Lahteenmaki
Introduction
Consumer Preferences for Fat in Food Products
Fat and Health: Awareness Amongst Consumers
Promoting Low-Fat Food Products and Diets
Strategies to Gain Consumer Acceptance of Low-Fat Products
Future Trends
References
Optimising Dairy Milk Fatty Acid Composition, D I Givens and K J Shingfield
Introduction
Milk Fat Synthesis
The Need to Change the Fatty Acid Composition of Milk Fat
Factors Affecting Milk Fatty Acid Composition
Strategies for Improving the Fatty Acid Content of Raw Milk
Future Trends
Acknowledgements
References
Optimising Goat Milk and Cheese Fatty Acid Composition, Y. Chilliard, J. Rouel, A. Ferlay and L. Bernard, P Gaborit, K Raynal-Ljutovac, and A. Lauret, and C Leroux
Introduction
Biochemical Characteristics and Origin of Goat Milk Lipids
Effect of Alpha-s1 Casein Genotype on Milk Fatty Acid Composition
Controlling Milk Fatty Acid Composition by Animal Diet
Effects of Dairy Technology on Goat Cheese Fatty Acid Composition
Animal Diet, Processing and Sensory Quality of Dairy Products
Conclusions
Acknowledgements
References
Reducing Fats in Raw Meat, A P Moloney
Introduction
The Fat Content of Meat
Breeding Effects on the Fat Content and Composition of Meat
Dietary Effects on the Fat Content and Composition of Meat
Strategies for Improving the Fat Content and Composition of Meat
Implications for the Food Processor
Future Trends
Sources of Further Information
References
Producing Low-Fat Meat Products, J F Kerry and J P Kerry
Introduction
Nutritional and Health Promoting Properties of Fats
Textural Characteristics of Meat Products Attributed to Fat
The Role of Fat in Flavour Development in Meat Products
Warmed Over Flavour
Meat Proteins
Technologies Utilised in Fat Reduction of Processed Meats
Processing Technologies
Antioxidants
Packaging and Storage
Current Regulations and Labelling of Low-Fat Products
Meat Culinary Issues
Conclusions
References
The Use of Fat Replacers for Weight Loss and Control, J M Jones and S S Jonnalagadda,
Introduction
Fat Replacers and Their Uses
Categories of Fat Replacers
Fat Replacers and Weight Loss
Conclusion
References
Testing Novel Fat Replacers for Weight Control, B Livingstone
Introduction
Short-Term Studies
Possible Mode of Action
Implications for Product Development and Future Trends
The Range of Fat Replacers Used in the Control of Body Weight
Summary and Conclusions
Sources of Further Information
References
USING POLYUNSATURATED AND OTHER MODIFIED FATTY ACIDS IN FOOD PRODUCTS
Using Polyunsaturated Fatty Acids (PUFAs) as Functional Ingredients, C. Jacobsen and M. Bruni Let
Introduction
Current Problems in Producing n-3 PUFA and Using Fish Oils in Food Products
Improving the Sensory Quality and Shelf Life of n-3 PUFA Enriched Foods
Future Trends
Sources of Further Information
References
New Marine Sources of Polyunsaturated Fatty Acids (PUFAs), T.A.B. Sanders and H.E. Theobald
Introduction
Microbial Sources of PUFAs
Production Methods
Future Trends
Sources of Further Information
References
Producing Polyunsaturated Fatty Acids (PUFAs) from Plant Sources, J A Napier
Introduction
The Role of Long Chain PUFAs (LC-PUFAs) in Humans
Dietary Sources of Essential Fatty Acids (EFAs) and LC-PUFAs
LC-PUFA Biosynthetic Pathways
Genes, Technologies and Resources
The Production of C20-LC-PUFAs in Transgenic Plants
Towards the Production of Docosahexaenoic acid (DHA)
Conclusions
Acknowledgements
References
Modifying Hydrogenated Fats, G van Duijn and E E Dumelin, and E A Trautwein
Introduction
The Formation of Trans Fatty Acids During Hydrogenation
Oil Modification Techniques to Produce Virtually Trans-Free Hardstocks
The Formation of Trans Fatty Acids During High-Temperature Deodorization
Future Trends
References
Novel Fats for the Future, J. Skorve, K.J. Tronstad, H.V. Wergedahl, K. Berge, J. Songstad, and R.K. Berge
Introduction: The Concept of Modified Fatty Acids
Short Historical Background
Structure and Properties of Tetradecylthioacetic Acid (TTA)
Properties of 3-thia Fatty Acids
Modified Fatty Acids and the Metabolic Syndrome
Health Benefits for Humans
Future Trends
References
- 巻冊次
-
: Woodhead publishing ISBN 9781855739659
内容説明
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.
Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.
With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.
目次
- Part 1 Dietary fats and health: Health problems associated with saturated fatty acid intake
- Dietary fatty acids, insulin resistance and diabetes
- Lipid-gene interactions, diet and health
- Health benefits of monounsaturated fatty acids
- Health benefits of polyunsaturated fatty acids (PUFAs)
- Dietary fat and obesity
- Specific fatty acids and structured lipids for weight control
- Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality
- Gaining consumer acceptance of low-fat foods
- Optimising dairy milk fatty acid composition
- Optimising goat milk and cheese fatty acid composition
- Reducing fats in raw meat
- Producing low-fat meat products
- The use of fat replacers for weight loss and control
- Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats
- Using polyunsaturated fatty acids (PUFAs) as functional ingredients
- New marine sources of polyunsaturated fatty acids (PUFAs)
- Producing polyunsaturated fatty acids (PUFAs) from plant sources
- Modifying hydrogenated fats
- Novel fats for the future.
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