Development Of Trans Free Lipid Systems And Their Use In Food Products
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Development of Trans-free Lipid Systems and their Use in Food Products by Jorge F. Toro-Vazquez Pdf
This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.
Development of Trans-free Lipid Systems and their Use in Food Products by Jorge F Toro-Vazquez Pdf
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.
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.
Cesarettin Alasalvar,Fereidoon Shahidi,Chi-Tang Ho
Author : Cesarettin Alasalvar,Fereidoon Shahidi,Chi-Tang Ho Publisher : Royal Society of Chemistry Page : 330 pages File Size : 51,9 Mb Release : 2023-06-09 Category : Medical ISBN : 9781839166129
Dietary Supplements with Antioxidant Activity by Cesarettin Alasalvar,Fereidoon Shahidi,Chi-Tang Ho Pdf
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.
Bio- and Nano-sensing Technologies for Food Processing and Packaging by Ashutosh Kumar Shukla Pdf
This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items.
Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla Pdf
This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
Pigmented Cereals and Millets by Sneh Punia Bangar,Sajid Maqsood,Anil Kumar Siroha Pdf
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.
Author : Michael H. Tunick Publisher : Royal Society of Chemistry Page : 326 pages File Size : 54,8 Mb Release : 2023-07-28 Category : Science ISBN : 9781839163098
Handbook of Cheese Chemistry by Michael H. Tunick Pdf
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Chemistry and Nutritional Effects of Capsicum by Valdir Florencio da Veiga, Jr,Larissa Silveira Moreira Wiedemann,Claudio Pereira de Araujo, Jr,Ananda da Silva Antonio Pdf
The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.
Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful. This book covers the chemical composition and nutraceutical and pharmaceutical properties of edible fungi. It provides updates, future trends and perspectives on edible fungi, their nutritional properties, chemical features and different biological activities ascribed to them. Linking their functional use with different food products, it details the many health related properties of edible fungi. Phenolic acids, fatty acids, macromolecules, and different terpenes and steroids are presented as compounds with health improving properties. The book also discusses current technologies for mushroom cultivation and cultural use of mushrooms around the globe. Intended for food scientists and technologists, this book offers insights into current research and developments on edible fungi and will stimulate additional research in this area. It could also be considered as a supplementary text for courses such as applied or medical mycology.
Berries and Berry Bioactive Compounds in Promoting Health by Dorothy Klimis-Zacas,Ana Rodriguez-Mateos Pdf
This comprehensive book brings together international experts to review state-of-the-art research findings on the exponentially growing area of berries and berry bioactive compounds in promoting health.
Author : Joseph F Pierre Publisher : Royal Society of Chemistry Page : 213 pages File Size : 52,6 Mb Release : 2022-07-01 Category : Science ISBN : 9781788017480
Metabloism of Nutrients by Gut Microbiota by Joseph F Pierre Pdf
Bringing together expert researchers in the fields of microbiome, metabolism, and nutrition research, this book compiles the current state of knowledge from authorities specifically on how diet regulates microbial function with metabolic implications for the human host. Chapters cover the broad concepts of microbial-host interactions under the dietary influences of specific macronutrients, micronutrients, small molecule generation and bile acid circulation, with inclusion of later clinical chapters encompassing topics like bariatric surgery and our current understanding of probiotics, prebiotics, and synbiotics. Covering a timely topic from a functional standpoint, the book fills a gap in the existing literature. While increased attention is placed on descriptive work, it will importantly highlight emerging functional and mechanistic research findings that illustrate the inner workings of the dietary-microbial-host orchestration of metabolic regulation. Providing an exciting summary of the importance of current microbial function, it will also summarize the next major directions in the field of microbiome research.
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 Emulsifiers and Their Applications by Gerard L. Hasenhuettl,Richard W Hartel Pdf
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.