Weight Control and Slimming Ingredients in Food Technology
Wiley-Blackwell (Verlag)
978-0-8138-1323-3 (ISBN)
Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ingredients are presented and analyzed according to the varying levels of supporting scientific evidence available, ranging from the well researched ingredients like green tea polyphenols and CLA to ingredients with only limited available data such as capsaicin. Coverage includes analysis of slimming ingredients for new product development efforts, detailed information on global suppliers, and guidance for food labeling purposes.
Susan S. Cho, PhD, is founder and owner of NutraSource, Inc., Laurel, MD., where she provides numerous consultative services including GRAS Self affirmation and regulatory issues; analysis and interpretations related to NHANES and other nutrient datasets; consultations on new ingredients, product innovation, and marketing claims; substantiations for food labeling, structure and function claims and product claims; nutrition science review; and patents review and recommendations. Formerly, she worked with the Kellogg Company, Battle Creek, MI, where she served in various capacities including Director of Nutrition and Nutrition Business Partner; Senior Scientist, Research & Development; and Senior Research Chemist, Corporate Quality.
Contributors vii
Preface xi
Introduction xiii
Part I Lipids Based Ingredients
Chapter 1 Conjugated Linoleic Acid 3
David J. Cai
Chapter 2 Appetite Suppression Effects of PinnoThinTM(Korean Pine Nut Oil) 25
Corey E. Scott
Chapter 3 Sucrose Fatty Acid Ester (Olestra) 43
John C. Peters
Chapter 4 The Effects of a Novel Fat Emulsion (Olibra/ FabulessTM) on Energy Intake, Satiety, Weight Loss, and Weight Maintenance 55
Rick Hursel and Margriet Westerterp-Plantenga
Part II Protein Based Ingredients
Chapter 5 The Role of Dairy Products and Dietary Calcium in Weight Management 67
Lisa A. Spence, and Raj G. Narasimmon
Chapter 6 Gelatin—A Versatile Ingredient for Weight Control 95
Klaus Flechsenhar and Eberhard Dick
Chapter 7 α-Lactalbumin in the Regulation of Appetite and Food Intake 109
Arie G. Nieuwenhuizen, Ananda Hochstenbach-Waelen, and Margriet Westerterp-Plantenga
Chapter 8 The Effects of Casein-, Whey-, and Soy Protein on Satiety, Energy Expenditure, and Body Composition 121
Margriet Veldhorst, Anneke van Vught, and Margriet Westerterp-Plantenga
Chapter 9 Soy Peptides and Weight Management 135
Cristina Martınez-Villaluenga and Elvira Gonzalez de Mejıa
Part III Functional Components
Chapter 10 The Effects of Caffeine and Green Tea on Energy Expenditure, Fat Oxidation, Weight Loss, and Weight Maintenance 161
Rick Hursel and Margriet Westerterp-Plantenga
Chapter 11 Mechanisms of (−)-Epigallocatechin-3-Gallate for Antiobesity 177
Hyun-Seuk Moon, Mohammed Akbar, Cheol-Heui Yun, and Chong-Su Cho
Chapter 12 Capsaicin 201
Astrid J.P.G. Smeets and Margriet Westerterp-Plantenga
Part IV Fiber Based Ingredients
Chapter 13 NUTRIOSE, Resistant Dextrin, in Satiety Control 215
Susan S. Cho and Iris L. Case
Chapter 14 Fiber and Satiety 227
Susan S. Cho, Iris L. Case, and Stephanie Nishi
Appendix Global Suppliers of Ingredients for Weight Control 277
Index 283
| Verlagsort | Hoboken |
|---|---|
| Sprache | englisch |
| Maße | 160 x 236 mm |
| Gewicht | 626 g |
| Einbandart | gebunden |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-8138-1323-9 / 0813813239 |
| ISBN-13 | 978-0-8138-1323-3 / 9780813813233 |
| Zustand | Neuware |
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