Novel food ingredients for weight control /
Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection revi...
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, England : Boca Raton :
Woodhead Pub. ; CRC Press,
2007.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight. Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body's response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats. Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control. Reviews research into the production and use of specific ingredients which can help to control body weightProvides food industry professionals with essential information about particular ingredients that are effective in weight managementValuable reference for nutritionists and food industry professionals. |
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| Physical Description: | 1 online resource (xiv, 358 pages) |
| Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781845693114 1845693116 1845690303 9781845690304 |