Weight Control and Slimming Ingredients in Food Technology

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.
Scientists and researchers worldwide have contributed to this remarkable volume with each chapter offering comprehensive discussion on the most current biological research findings, efficacy, mechanism of action, and safety as well as food/supplement applications, regulatory aspects and patent activities of various ingredients for weight control. Coverage includes analysis of slimming ingredients for new product development efforts, detailed information on global suppliers, and guidance for food labeling purposes. Scientists, product developers, health professionals, nutritionists, dietitians and regulatory agencies alike will find Weight Control and Slimming Ingredients in Food Technology the most comprehensive resource available for essential information on weight control ingredients.

Spis treści:
Contributors.
Preface.
Introduction.
Part I Lipids based ingredients.
Chapter 1 Conjugated Linoleic Acid (David J. Cai).
Chapter 2 Appetite Suppression Effects of PinnoThin (Korean Pine Nut Oil) (Corey E. Scott).
Chapter 3 Sucrose Fatty Acid Ester (Olestra) (John C. Peters).
Chapter 4 The Effects of a Novel Fat Emulsion (Olibra / Fabuless) on Energy Intake, Satiety, Weight Loss, and Weight Maintenance (Rick Hursel and Margriet Westerterp–Plantenga).
Part II Protein based ingredients.
Chapter 5 The Role of Dairy Products and Dietary Calcium in Weight Management (Lisa A. Spence, and Raj G. Narasimmon).
Chapter 6 Gelatin –– A Versatile Ingredient for Weight Control (Klaus Flechsenhar and Eberhard Dick).
Chapter 7 α–Lactalbumin in the Regulation of Appetite and Food Intake (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 (Margriet Veldhorst, Anneke van Vught, and Margriet Westerterp–Plantenga).
Chapter 9 Soy Peptides and Weight Management (Cristina Mart´ınez–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 (Rick Hursel and Margriet Westerterp–Plantenga).
Chapter 11 Mechanisms of (−)–Epigallocatechin–3–Gallate for Antiobesity (Hyun–Seuk Moon, Mohammed Akbar, Cheol–Heui Yun, and Chong–Su Cho).
Chapter 12 Capsaicin (Astrid J.P.G. Smeets and Margriet Westerterp–Plantenga).
Part IV Fiber based ingredients.
Chapter 13 NUTRIOSE, Resistant Dextrin, in Satiety Control (Susan S. Cho and Iris L. Case).
Chapter 14 Fiber and Satiety (Susan S. Cho, Iris L. Case, and Stephanie Nishi).
Appendix Global Suppliers of Ingredients for Weight Control.
Index.

Nota biograficzna:
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 revi ew 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.

Okładka tylna:
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.
Scientists and researchers worldwide have contributed to this remarkable volume with each chapter offering comprehensive discussion on the most current biological research findings, efficacy, mechanism of action, and safety as well as food/supplement applications, regulatory aspects and patent activities of various ingredients for weight control. Coverage includes analysis of slimming ingredients for new product development efforts, detailed information on global suppliers, and guidance for food labeling purposes. Scientists, product developers, health professionals, nutritionists, dietitians and regulatory agencies alike will find Weight Control and Slimming Ingredients in Food Technology the most comprehensive resource available for essential information on weight control ingredients.