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Weight Control and Slimming Ingredients in Food Technology

Susan S. Cho (Edited by), SS Cho (Author)

9780813813233, Wiley

Hardback, published 12 January 2010

312 pages
23.6 x 16 x 2.2 cm, 0.626 kg

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.

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

Subject Areas: Agriculture & farming [TV]
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