Bioaccessibility And Digestibility Of Lipids From Food

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Bioaccessibility and Digestibility of Lipids from Food

Myriam M.-L. Grundy,Peter J. Wilde
Bioaccessibility and Digestibility of Lipids from Food Book PDF

Author : Myriam M.-L. Grundy,Peter J. Wilde
Publisher : Springer Nature
Page : 229 pages
File Size : 50,9 Mb
Release : 2021-01-19
Category : Technology & Engineering
ISBN : 9783030569099

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Bioaccessibility and Digestibility of Lipids from Food by Myriam M.-L. Grundy,Peter J. Wilde Pdf

The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.

Food Digestion and Absorption: Its Role in Food Product Development

S. Priyanka,Jeyan Arthur Moses,C. Anandharamakrishnan
Food Digestion and Absorption Its Role in Food Product Development Book PDF

Author : S. Priyanka,Jeyan Arthur Moses,C. Anandharamakrishnan
Publisher : Royal Society of Chemistry
Page : 434 pages
File Size : 55,7 Mb
Release : 2023-11-29
Category : Science
ISBN : 9781788018586

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Food Digestion and Absorption: Its Role in Food Product Development by S. Priyanka,Jeyan Arthur Moses,C. Anandharamakrishnan Pdf

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.

Omega-3 Delivery Systems

Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Omega 3 Delivery Systems Book PDF

Author : Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Publisher : Academic Press
Page : 508 pages
File Size : 42,6 Mb
Release : 2021-07-25
Category : Technology & Engineering
ISBN : 9780128230275

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Omega-3 Delivery Systems by Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas Pdf

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Food Lipids

Casimir C. Akoh
Food Lipids Book PDF

Author : Casimir C. Akoh
Publisher : CRC Press
Page : 1325 pages
File Size : 51,9 Mb
Release : 2017-03-16
Category : Medical
ISBN : 9781351647908

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Food Lipids by Casimir C. Akoh Pdf

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Handbook of Food and Feed from Microalgae

Eduardo Jacob-Lopes,Maria Isabel Queiroz,Mariana Manzoni Maroneze,Leila Queiroz Zepka
Handbook of Food and Feed from Microalgae Book PDF

Author : Eduardo Jacob-Lopes,Maria Isabel Queiroz,Mariana Manzoni Maroneze,Leila Queiroz Zepka
Publisher : Elsevier
Page : 676 pages
File Size : 44,9 Mb
Release : 2023-06-09
Category : Science
ISBN : 9780323993838

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Handbook of Food and Feed from Microalgae by Eduardo Jacob-Lopes,Maria Isabel Queiroz,Mariana Manzoni Maroneze,Leila Queiroz Zepka Pdf

Handbook of Food and Feed From Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including the utilization of compounds found in microalgae, the development of food products with microalgae biomass in their composition, the use of microalgae in animal nutrition, and associated challenges and recent advances in this field. Written by global leading experts in microalgae, this book begins with the fundamentals of food and feed, including microalgal biodiversity, biogeography, and nutritional purposes. The book continues to describe compounds found within microalgae such as proteins, pigments, and antioxidants. It explains the process incorporation of microalgae into meat, dairy, beverage, and wheat products as well as real-world food applications in finfish aquaculture, mollusk, poultry, and pet feeding. The book concludes by discussing challenges and issues in the field, encompassing bioavailability, bio-accessibility, and how to address safety, regulatory, market, economics, and sustainability concerns. This book is a valuable resource for aquaculturists, food scientists, and advanced undergraduate and graduate students interested in microalgae as a sustainable food and feed ingredient. Examines current data behind the food and feed production using microalgae-based processes Analyzes and details the use of microalgae across industries and disciplines Addresses and offers solutions to safety, market, sustainability, and economic issues

Encyclopedia of Food Chemistry

Anonim
Encyclopedia of Food Chemistry Book PDF

Author : Anonim
Publisher : Elsevier
Page : 2217 pages
File Size : 43,6 Mb
Release : 2018-11-22
Category : Technology & Engineering
ISBN : 9780128140451

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Encyclopedia of Food Chemistry by Anonim Pdf

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Food Lipids

Casimir C. Akoh,David B. Min
Food Lipids Book PDF

Author : Casimir C. Akoh,David B. Min
Publisher : CRC Press
Page : 1032 pages
File Size : 40,9 Mb
Release : 2002-04-17
Category : Technology & Engineering
ISBN : 0203908813

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Food Lipids by Casimir C. Akoh,David B. Min Pdf

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Processing and Nutrition of Fats and Oils

Anonim
Processing and Nutrition of Fats and Oils Book PDF

Author : Anonim
Publisher : John Wiley & Sons
Page : 293 pages
File Size : 42,6 Mb
Release : 2013-07-25
Category : Technology & Engineering
ISBN : 9781118528785

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Processing and Nutrition of Fats and Oils by Anonim Pdf

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Lipids in Foods

F. D. Gunstone,Frank A. Norris
Lipids in Foods Book PDF

Author : F. D. Gunstone,Frank A. Norris
Publisher : Pergamon
Page : 192 pages
File Size : 52,9 Mb
Release : 1983
Category : Business & Economics
ISBN : UOM:39015007116778

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Lipids in Foods by F. D. Gunstone,Frank A. Norris Pdf

Abstract: A textbook for food science and technology students addresses chemical, biochemical and commercial processing aspects of food lipids. Ten of the 19 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives, including: chemical structure; separation and analysis; biochemical, chemical, and physical properties; and synthesis of these lipid materials. Seven additional chapters cover procedures for the recovery of fats and oils from their sources, and the processes for their refining, bleaching, hydrogenation, deodorization, fractionation, and esterification. Two chapters also are included on margarines and shortenings and on the problems of flavor stability and antioxidants. (wz).

Food Carotenoids

Delia B. Rodriguez-Amaya
Food Carotenoids Book PDF

Author : Delia B. Rodriguez-Amaya
Publisher : John Wiley & Sons
Page : 328 pages
File Size : 49,8 Mb
Release : 2015-09-01
Category : Technology & Engineering
ISBN : 9781118864333

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Food Carotenoids by Delia B. Rodriguez-Amaya Pdf

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.

The Physical Processes of Digestion

Roger G. Lentle,Patrick W.M. Janssen
The Physical Processes of Digestion Book PDF

Author : Roger G. Lentle,Patrick W.M. Janssen
Publisher : Springer Science & Business Media
Page : 280 pages
File Size : 46,5 Mb
Release : 2011-06-03
Category : Technology & Engineering
ISBN : 9781441994493

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The Physical Processes of Digestion by Roger G. Lentle,Patrick W.M. Janssen Pdf

Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is the food absorbed? Do the benefits remain? Digestion is a complex topic, and this will be the first book aimed at food researchers. Authored by a physiologist and a food engineer, the book will be a welcome addition to the literature.

Designing Functional Foods

D. Julian McClements,Eric A Decker
Designing Functional Foods Book PDF

Author : D. Julian McClements,Eric A Decker
Publisher : Elsevier
Page : 745 pages
File Size : 52,8 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9781845696603

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Designing Functional Foods by D. Julian McClements,Eric A Decker Pdf

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Edible Oleogels

Alejandro G. Marangoni,Nissim Garti
Edible Oleogels Book PDF

Author : Alejandro G. Marangoni,Nissim Garti
Publisher : Elsevier
Page : 352 pages
File Size : 46,6 Mb
Release : 2015-08-24
Category : Science
ISBN : 9781630670092

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Edible Oleogels by Alejandro G. Marangoni,Nissim Garti Pdf

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat. Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles. Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume.

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Food Structure Engineering and Design for Improved Nutrition Health and Well being Book PDF

Author : Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Publisher : Academic Press
Page : 448 pages
File Size : 48,8 Mb
Release : 2022-10-18
Category : Technology & Engineering
ISBN : 9780323898034

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Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro Pdf

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Dietary Lipids: Nutritional and Technological Aspects

Anonim
Dietary Lipids Nutritional and Technological Aspects Book PDF

Author : Anonim
Publisher : Elsevier
Page : 410 pages
File Size : 46,9 Mb
Release : 2023-08
Category : Technology & Engineering
ISBN : 9780443185908

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Dietary Lipids: Nutritional and Technological Aspects by Anonim Pdf

Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.