Novel food ingredients for weight control:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Cambridge, [England] [u.a.]
Woodhead Publ.
2007
Boca Raton [u.a.] CRC Pr. |
| Edition: | 1. publ. |
| Series: | Woodhead Publishing in food science, technology and nutrition
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XIV, 358 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9781845690304 1845690303 9780849391477 |
Staff View
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| 245 | 1 | 0 | |a Novel food ingredients for weight control |c edited by C.J.K. Henry |
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| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. | |
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Record in the Search Index
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| adam_text | Contents
Contributor contact details..................................... xi
Preface...................................................... xv
Part I Food and obesity
1 Lipid metabolism: its role in energy regulation and obesity..... 3
M. Leonhardt and W. Langhans. ETH Zurich, Switzerland
1.1 Introduction........................................ 3
1.2 Lipid metabolism: from digestion and synthesis to
storage............................................ 4
1.3 Adipose tissue...................................... 5
1.4 De novo lipogenesis................................. 9
1.5 Future trends....................................... 16
1.6 References......................................... 17
2 Hunger and satiety: relation to body weight control........... 28
H. F. J. Hendriks G. C. M. Bakker, W. J. Pasman,
A. Stafleu and W. A. M. Blom, TNO Quality of Life,
The Netherlands
2.1 Introduction........................................ 28
2.2 Factors influencing satiety and satiation................ 29
2.3 The impact of different food components on satiety..... 32
2.4 The need for biomarkers of satiety.................... 35
2.5 Developing new biomarkers.......................... 36
vi Contents
2.6 Future trends....................................... 37
2.7 References......................................... 38
3 Glycaemic control, insulin resistance and obesity............. 43
/. Aeberli and M. Zimmermann, ETH Zürich, Switzerland
3.1 Introduction........................................ 43
3.2 The glycaemic index of foods and its effect on insulin
response and glycaemia.............................. 44
3.3 The effect of food processing on the glycaemic index .... 46
3.4 The glycaemic load.................................. 48
3.5 Association of glycaemic response with satiety and
food intake........................................ 48
3.6 Carbohydrate type, glycaemic response and
weight control...................................... 50
3.7 Future trends....................................... 52
3.8 Sources of further information and advice.............. 53
3.9 References......................................... 54
4 Controlling lipogenesis and thermogenesis and the use of
ergogenic aids for weight control........................... 58
A. Palou and M. L. Bonet, University of the Balearic
Islands, Spain
4.1 Introduction........................................ 58
4.2 Overview of nutrition and thermogenesis.............. 59
4.3 Overview of nutrition and lipogenesis................. 65
4.4 Nutrition and development of lean body mass and
body fat mass...................................... 68
4.5 Using food and food components to control
lipogenesis and thermogenesis........................ 71
4.6 Using ergogenic aids for weight control................ 84
4.7 Future trends....................................... 87
4.8 Sources of further information and advice.............. 89
4.9 References......................................... 90
5 Food ingredients implicated in obesity: sugars and
sweeteners.............................................. 104
G. H. Anderson, T. Akhavan and R. Mendelson, University
of Toronto, Canada
5.1 Introduction........................................ 104
5.2 Definition of sugars and alternative sweeteners......... 105
5.3 Sugars and alternative sweeteners: role in obesity....... 106
5.4 Conclusion......................................... 120
5.5 Implications and recommendations.................... 121
Contents vii
5.6 Future trends....................................... 121
5.7 References......................................... 122
Part II Ingredients from grains, fruits and vegetables for weight control
6 ß-GIucans............................................... 131
J.-A. Nazare, M. Laville Centre de Recherche en Nutrition
Humaine Rhône Alpes, France, C. G. Bìlìaderis, A. Lazaridou,
Aristotle University, Thessaloniki, Greece, G. Önning, Lund
University, Sweden, M. Salmenkallio-Marttila, VTT, Finland
and A. Triantafyllou, Ceba Foods, Sweden
6.1 Introduction........................................ 131
6.2 Sources of ß-glucans................................. 131
6.3 ß-Glucan structure and related properties.............. 133
6.4 Effects of ß-glucans on lipid metabolism............... 135
6.5 Effects of ß-glucans on energy and carbohydrate
metabolism........................................ 138
6.6 ß-Glucans and weight control......................... 140
6.7 ß-Glucans in the regulation of satiety and acceptance
by consumers....................................... 141
6.8 Use of ß-glucans in food products..................... 143
6.9 Future trends....................................... 145
6.10 Acknowledgements................................. 145
6.11 References......................................... 145
7 Non-digestible oligosaccharides............................ 153
N. M. Delzenne, P. D. Cani, E. Delmée and A. M. Neyrinck,
Université catholique de Louvain, Belgium
7.1 Introduction........................................ 153
7.2 Dietary fibres and food intake........................ 153
7.3 Sources and properties of non-digestible
oligosaccharides.................................... 155
7.4 Effect of non-digestible oligosaccharides on glucose and
lipid metabolism: a phenomenon linked to a decrease in
food intake........................................ 158
7.5 Non-digestible oligosaccharides, food intake and
weight control: a key role for gastro-intestinal
peptides........................................... 160
7.6 The role of glucagon-like peptide-1 in the improvement
of food intake, fat development and diabetic state by
non-digestible oligosaccharides....................... 164
7.7 Relevance of non-digestible oligosaccharide effects in
human studies...................................... 165
7.8 Conclusions and future trends........................ 167
7.9 References......................................... 168
viii Contents
8 Resistant starch.......................................... 174
A. M. Birkett, National Starch Food Innovation, USA and
I. L. Brown, University of Colorado Health Sciences Center, Denver,
Colorado, USA
8.1 Introduction........................................ 174
8.2 Background........................................ 175
8.3 Role of resistant starch in weight management.......... 182
8.4 Increasing the resistant starch content of foods......... 189
8.5 Sources of further information and advice.............. 192
8.6 Future trends....................................... 192
8.7 Conclusion......................................... 193
8.8 References......................................... 193
9 Modified carbohydrates with lower glycémie index............ 198
B. R. Hamaker, G. Zhang and M. Venkatachalam, Purdue
University, USA
9.1 Introduction........................................ 198
9.2 Methods of producing carbohydrates with lower
glycémie index...................................... 200
9.3 Slow-digestion and digestion-resistant characteristics
of raw starch....................................... 200
9.4 Starch structural modification......................... 203
9.5 Influence of other food components................... 207
9.6 Future trends....................................... 212
9.7 References......................................... 213
10 Novel ingredients for weight loss: new developments.......... 218
/. D. Stowell, Danisco Sweeteners, UK
10.1 Introduction........................................ 218
10.2 Criteria for a successful new ingredient for weight loss... 220
10.3 (-)-Hydroxycitric acid............................... 222
10.4 Hoodia gordonii.................................... 225
10.5 Other (potential) weight loss ingredients............... 228
10.6 Future trends....................................... 230
10.7 References......................................... 231
Part III Dairy ingredients and lipids for weight control
11 Dietary and supplemental calcium and its role in weight loss:
weighing the evidence..................................... 237
G. Gerstner, Jungbunzlauer Ladenburg GmbH, Germany and
M. de Vrese, Federal Research Center for Nutrition and
Food, Germany
11.1 Introduction: role of dietary and supplementary
calcium in weight control............................ 237
Contents ix
11.2 Determining the role of calcium in weight control....... 238
11.3 Mechanisms: calcium and the regulation of energy
metabolism........................................ 245
11.4 Dietary versus supplementary calcium and weight
control............................................ 247
11.5 Using calcium in functional food products.............. 248
11.6 Conclusions and future trends........................ 256
11.7 Sources of further information and advice.............. 257
11.8 References......................................... 258
12 Conjugated fatty acids, body composition and
weight control........................................... 263
/. L. Sebedio, UMR, 1019, INRA-Université d Auvergne, France
12.1 Introduction........................................ 263
12.2 Sources of conjugated linoleic acid and estimated daily
intake............................................. 264
12.3 Effect of conjugated linoleic acid on body
composition........................................ 267
12.4 Safety issues....................................... 272
12.5 Conclusions: conjugated linoleic acid and functional
foods.............................................. 275
12.6 References......................................... 276
13 Omega-3 fatty acids and other polyunsaturated fatty acids and
weight control........................................... 281
M. Sörhede Winzell and B. Ahrén, Lund University, Sweden
13.1 Introduction........................................ 281
13.2 Determining the role of omega-3 fatty acids and other
polyunsaturated fatty acids in weight control........... 282
13.3 Effects of omega-3 fatty acids and other
polyunsaturated fatty acids on energy metabolism and
other factors connected to weight control.............. 289
13.4 Producing omega-3 polyunsaturated fatty acids......... 294
13.5 Omega-3 and other polyunsaturated fatty acids in
functional food products............................. 295
13.6 Future trends....................................... 295
13.7 Sources of further information and advice.............. 297
13.8 Acknowledgements................................. 297
13.9 References......................................... 298
14 Medium-chain and structured triglycérides: their role in
weight control........................................... 305
/. Rudkowska and P. J. H. Jones, University of
Manitoba, Canada
14.1 Introduction: medium-chain triglycérides and
weight control...................................... 305
x Contents
14.2 Metabolie effects of medium-chain triglycérides
related to weight control............................. 307
14.3 Effects of structured lipids related to weight control..... 317
14.4 Producing oils and using medium-chain triglycérides..... 318
14.5 Future trends....................................... 321
14.6 Sources of further information and advice.............. 322
14.7 References......................................... 323
15 Trans-free oils and fats.................................... 326
E. Flöter and G. van Duijn, Unilever Research and
Development Vlaardingen, The Netherlands
15.1 Introduction........................................ 326
15.2 Requirements for trans-free fat compositions........... 333
15.3 Production of fram-free fats and their application....... 335
15.4 Implementation of trans-free fats in manufacturing
and the supply chain................................ 341
15.5 Future trends....................................... 342
15.6 Conclusions........................................ 342
15.7 References......................................... 343
Index....................................................... 345
|
| adam_txt |
Contents
Contributor contact details. xi
Preface. xv
Part I Food and obesity
1 Lipid metabolism: its role in energy regulation and obesity. 3
M. Leonhardt and W. Langhans. ETH Zurich, Switzerland
1.1 Introduction. 3
1.2 Lipid metabolism: from digestion and synthesis to
storage. 4
1.3 Adipose tissue. 5
1.4 De novo lipogenesis. 9
1.5 Future trends. 16
1.6 References. 17
2 Hunger and satiety: relation to body weight control. 28
H. F. J. Hendriks'G. C. M. Bakker, W. J. Pasman,
A. Stafleu and W. A. M. Blom, TNO Quality of Life,
The Netherlands
2.1 Introduction. 28
2.2 Factors influencing satiety and satiation. 29
2.3 The impact of different food components on satiety. 32
2.4 The need for biomarkers of satiety. 35
2.5 Developing new biomarkers. 36
vi Contents
2.6 Future trends. 37
2.7 References. 38
3 Glycaemic control, insulin resistance and obesity. 43
/. Aeberli and M. Zimmermann, ETH Zürich, Switzerland
3.1 Introduction. 43
3.2 The glycaemic index of foods and its effect on insulin
response and glycaemia. 44
3.3 The effect of food processing on the glycaemic index . 46
3.4 The glycaemic load. 48
3.5 Association of glycaemic response with satiety and
food intake. 48
3.6 Carbohydrate type, glycaemic response and
weight control. 50
3.7 Future trends. 52
3.8 Sources of further information and advice. 53
3.9 References. 54
4 Controlling lipogenesis and thermogenesis and the use of
ergogenic aids for weight control. 58
A. Palou and M. L. Bonet, University of the Balearic
Islands, Spain
4.1 Introduction. 58
4.2 Overview of nutrition and thermogenesis. 59
4.3 Overview of nutrition and lipogenesis. 65
4.4 Nutrition and development of lean body mass and
body fat mass. 68
4.5 Using food and food components to control
lipogenesis and thermogenesis. 71
4.6 Using ergogenic aids for weight control. 84
4.7 Future trends. 87
4.8 Sources of further information and advice. 89
4.9 References. 90
5 Food ingredients implicated in obesity: sugars and
sweeteners. 104
G. H. Anderson, T. Akhavan and R. Mendelson, University
of Toronto, Canada
5.1 Introduction. 104
5.2 Definition of sugars and alternative sweeteners. 105
5.3 Sugars and alternative sweeteners: role in obesity. 106
5.4 Conclusion. 120
5.5 Implications and recommendations. 121
Contents vii
5.6 Future trends. 121
5.7 References. 122
Part II Ingredients from grains, fruits and vegetables for weight control
6 ß-GIucans. 131
J.-A. Nazare, M. Laville Centre de Recherche en Nutrition
Humaine Rhône Alpes, France, C. G. Bìlìaderis, A. Lazaridou,
Aristotle University, Thessaloniki, Greece, G. Önning, Lund
University, Sweden, M. Salmenkallio-Marttila, VTT, Finland
and A. Triantafyllou, Ceba Foods, Sweden
6.1 Introduction. 131
6.2 Sources of ß-glucans. 131
6.3 ß-Glucan structure and related properties. 133
6.4 Effects of ß-glucans on lipid metabolism. 135
6.5 Effects of ß-glucans on energy and carbohydrate
metabolism. 138
6.6 ß-Glucans and weight control. 140
6.7 ß-Glucans in the regulation of satiety and acceptance
by consumers. 141
6.8 Use of ß-glucans in food products. 143
6.9 Future trends. 145
6.10 Acknowledgements. 145
6.11 References. 145
7 Non-digestible oligosaccharides. 153
N. M. Delzenne, P. D. Cani, E. Delmée and A. M. Neyrinck,
Université catholique de Louvain, Belgium
7.1 Introduction. 153
7.2 Dietary fibres and food intake. 153
7.3 Sources and properties of non-digestible
oligosaccharides. 155
7.4 Effect of non-digestible oligosaccharides on glucose and
lipid metabolism: a phenomenon linked to a decrease in
food intake. 158
7.5 Non-digestible oligosaccharides, food intake and
weight control: a key role for gastro-intestinal
peptides. 160
7.6 The role of glucagon-like peptide-1 in the improvement
of food intake, fat development and diabetic state by
non-digestible oligosaccharides. 164
7.7 Relevance of non-digestible oligosaccharide effects in
human studies. 165
7.8 Conclusions and future trends. 167
7.9 References. 168
viii Contents
8 Resistant starch. 174
A. M. Birkett, National Starch Food Innovation, USA and
I. L. Brown, University of Colorado Health Sciences Center, Denver,
Colorado, USA
8.1 Introduction. 174
8.2 Background. 175
8.3 Role of resistant starch in weight management. 182
8.4 Increasing the resistant starch content of foods. 189
8.5 Sources of further information and advice. 192
8.6 Future trends. 192
8.7 Conclusion. 193
8.8 References. 193
9 Modified carbohydrates with lower glycémie index. 198
B. R. Hamaker, G. Zhang and M. Venkatachalam, Purdue
University, USA
9.1 Introduction. 198
9.2 Methods of producing carbohydrates with lower
glycémie index. 200
9.3 Slow-digestion and digestion-resistant characteristics
of raw starch. 200
9.4 Starch structural modification. 203
9.5 Influence of other food components. 207
9.6 Future trends. 212
9.7 References. 213
10 Novel ingredients for weight loss: new developments. 218
/. D. Stowell, Danisco Sweeteners, UK
10.1 Introduction. 218
10.2 Criteria for a successful new ingredient for weight loss. 220
10.3 (-)-Hydroxycitric acid. 222
10.4 Hoodia gordonii. 225
10.5 Other (potential) weight loss ingredients. 228
10.6 Future trends. 230
10.7 References. 231
Part III Dairy ingredients and lipids for weight control
11 Dietary and supplemental calcium and its role in weight loss:
weighing the evidence. 237
G. Gerstner, Jungbunzlauer Ladenburg GmbH, Germany and
M. de Vrese, Federal Research Center for Nutrition and
Food, Germany
11.1 Introduction: role of dietary and supplementary
calcium in weight control. 237
Contents ix
11.2 Determining the role of calcium in weight control. 238
11.3 Mechanisms: calcium and the regulation of energy
metabolism. 245
11.4 Dietary versus supplementary calcium and weight
control. 247
11.5 Using calcium in functional food products. 248
11.6 Conclusions and future trends. 256
11.7 Sources of further information and advice. 257
11.8 References. 258
12 Conjugated fatty acids, body composition and
weight control. 263
/. L. Sebedio, UMR, 1019, INRA-Université d'Auvergne, France
12.1 Introduction. 263
12.2 Sources of conjugated linoleic acid and estimated daily
intake. 264
12.3 Effect of conjugated linoleic acid on body
composition. 267
12.4 Safety issues. 272
12.5 Conclusions: conjugated linoleic acid and functional
foods. 275
12.6 References. 276
13 Omega-3 fatty acids and other polyunsaturated fatty acids and
weight control. 281
M. Sörhede Winzell and B. Ahrén, Lund University, Sweden
13.1 Introduction. 281
13.2 Determining the role of omega-3 fatty acids and other
polyunsaturated fatty acids in weight control. 282
13.3 Effects of omega-3 fatty acids and other
polyunsaturated fatty acids on energy metabolism and
other factors connected to weight control. 289
13.4 Producing omega-3 polyunsaturated fatty acids. 294
13.5 Omega-3 and other polyunsaturated fatty acids in
functional food products. 295
13.6 Future trends. 295
13.7 Sources of further information and advice. 297
13.8 Acknowledgements. 297
13.9 References. 298
14 Medium-chain and structured triglycérides: their role in
weight control. 305
/. Rudkowska and P. J. H. Jones, University of
Manitoba, Canada
14.1 Introduction: medium-chain triglycérides and
weight control. 305
x Contents
14.2 Metabolie effects of medium-chain triglycérides
related to weight control. 307
14.3 Effects of structured lipids related to weight control. 317
14.4 Producing oils and using medium-chain triglycérides. 318
14.5 Future trends. 321
14.6 Sources of further information and advice. 322
14.7 References. 323
15 Trans-free oils and fats. 326
E. Flöter and G. van Duijn, Unilever Research and
Development Vlaardingen, The Netherlands
15.1 Introduction. 326
15.2 Requirements for trans-free fat compositions. 333
15.3 Production of fram-free fats and their application. 335
15.4 Implementation of trans-free fats in manufacturing
and the supply chain. 341
15.5 Future trends. 342
15.6 Conclusions. 342
15.7 References. 343
Index. 345 |
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| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV023059337 |
| illustrated | Illustrated |
| index_date | 2024-07-02T19:28:08Z |
| indexdate | 2024-07-09T21:10:02Z |
| institution | BVB |
| isbn | 9781845690304 1845690303 9780849391477 |
| language | English |
| lccn | 2007532522 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016262596 |
| oclc_num | 76936408 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XIV, 358 S. Ill., graph. Darst. 24 cm |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | Woodhead Publ. CRC Pr. |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Novel food ingredients for weight control edited by C.J.K. Henry 1. publ. Cambridge, [England] [u.a.] Woodhead Publ. 2007 Boca Raton [u.a.] CRC Pr. XIV, 358 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Food Composition Food additives Weight loss preparations Gewichtsabnahme (DE-588)4140608-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Zusatzstoff (DE-588)4117735-6 s Gewichtsabnahme (DE-588)4140608-4 s b DE-604 Henry, C. J. K. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262596&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Novel food ingredients for weight control Food Composition Food additives Weight loss preparations Gewichtsabnahme (DE-588)4140608-4 gnd Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4140608-4 (DE-588)4034870-2 (DE-588)4117735-6 (DE-588)4143413-4 |
| title | Novel food ingredients for weight control |
| title_auth | Novel food ingredients for weight control |
| title_exact_search | Novel food ingredients for weight control |
| title_exact_search_txtP | Novel food ingredients for weight control |
| title_full | Novel food ingredients for weight control edited by C.J.K. Henry |
| title_fullStr | Novel food ingredients for weight control edited by C.J.K. Henry |
| title_full_unstemmed | Novel food ingredients for weight control edited by C.J.K. Henry |
| title_short | Novel food ingredients for weight control |
| title_sort | novel food ingredients for weight control |
| topic | Food Composition Food additives Weight loss preparations Gewichtsabnahme (DE-588)4140608-4 gnd Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Food Composition Food additives Weight loss preparations Gewichtsabnahme Lebensmittel Zusatzstoff Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262596&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT henrycjk novelfoodingredientsforweightcontrol |