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Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been reported, and applications in the glue and paint industries as a renewable resource have been explored. This comprehensive book presents an overview of the background and research into CLA and examines each of their applications in the context of the chemistry surrounding them and CLA-enriched oils. The biosynthesis of CLA is presented, with a discussion on how animal husbandry could promote CLA production. Other chapters examine the current strategies for their synthesis using bespoke catalysts and enzymes. Readers from academia and industry will find the layout of the book highly accessible, with sections for each application. The editors are both active researchers in the field, and have brought together a wealth of expertise from across the globe, presenting a comprehensive guide to this valuable group of compounds and their potential applications.
Lipid Metabolism in Ruminant Animals is a nine-chapter book that first discusses the anatomy, physiology, and microbiology of the ruminant digestive tract. Subsequent chapters center on lipid metabolism in the rumen; digestion, absorption and transport of lipids in ruminant animals; the composition, structure and function of lipids in the tissues of ruminant animals; and the effects of diet and other factors on the lipid composition of ruminant tissues and milk. Other chapters focus on lipid metabolism in the mammary gland, adipose tissue, liver, and other selected tissues of ruminant animals.
Interest in the chemistry, biological properties and healthful benefits of conjugated linoleic acid (CLA) continues to grow. The number of peer reviewed publications produced on CLA since the 2003 publication of Advances in Conjugated Linoleic Acid Research, Volume 2, has more than doubled. It is likely that CLA will be used in the future in many more studies related to diseases such as cancer, atherosclerosis, and diabetes. This text provides comprehensive coverage of this area of research. Sections include material on biosynthesis and metabolic processes, techniques of determination of individual isomers, diversity of CLA, and effects of CLA isomers in humans.
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
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
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Nutrition in the Prevention and Treatment of Abdominal Obesity focuses on the important roles that exercise, dietary changes, and foods play in promoting as well as reducing visceral fat. Nutritionists, dieticians, and healthcare providers seeking to address the abdominal obesity epidemic will use this comprehensive resource as a tool in their long-term goal of preventing chronic diseases, especially heart, vascular, and diabetic diseases. Experts from a broad range of disciplines are involved in dealing with the consequences of excessive abdominal fat: cardiology, diabetes research, studies of lipids, endocrinology and metabolism, nutrition, obesity, and exercise physiology. They have contributed chapters that define a range of dietary approaches to reducing risk and associated chronic diseases. They begin by defining visceral obesity and its major outcomes; they also discuss the importance and the challenges of dietary approaches to reduce abdominal obesity, as compared to clinical approaches, with major costs and risks. - Offers detailed, well-documented reviews outlining the various dietary approaches to visceral obesity with their benefits and failures - Includes chapters on types of foods, exercise, and supplements in reducing obesity and its chronic clinical companions, especially diabetes and cardiovascular disease - Helps nutritionists, dieticians, and healthcare providers approach patients in making decision about nutritional therapies and clinical treatments for abdominal obesity, from an evidence-based perspective
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented. - Include a new chapter on methods for MCPD and glycidyl esters in food - Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules - Presents successful strategies to decrease the concentrations of these contaminants in edible oils - Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties
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. - Reviews the influence of dietary fats on health - Investigates practical strategies for improving the fat content of food products - Discusses improving the fat content of foods whilst maintaining sensory quality
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.