Download or read book Dietary Starches and Sugars in Man A Comparison written by John Dobbing and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: ILSI Human Nutrition Reviews provide an account of current thought in the field under review and point to problems and questions yet to be elucidated. They are intended to fill the gap between the textbook on the one hand and the specialist publication on the other. They are written by leading international authorities and are reviews for workers in the medical, nutritional and allied sciences rather than the expert. Dietary Starches and Sugar in Man presents the latest thinking of leading research scientists in a unique, multi-authored book. Leading European experts have collaborated to prepare a multi-disciplinary update on the subject. Each chapter was submitted to peer review by every other author, after which the commentaries were either incorporated into a revision of the original text or added at the end of the chapter. In many cases the group discussion raised new points, so that the final product truly represents a complete picture of international expertise. This book thus gives nutrition experts in the medical sciences and the food industry all current information on the latest research, and the critiques of this research, concerning these two groups of carbohydrates.
Download or read book Starches and Sugars in Man written by Juliet Gray and published by . This book was released on 1991 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles of Human Nutrition written by M. A. Eastwood and published by Springer. This book was released on 2013-11-11 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1. 1. 4 Nutritional deficiency and excess which form the metabolic enzyme structure of the individual. It is not possible to live for more than 2-3 minutes without oxygen. However, life can continue with 1. 1. 5 Social, population and environmental out water for between 2 and 7 days depending influences on nutrition upon the ambient temperature and the amount of exercise being taken. Survival without any food at The reliable provision of food requires an orga all, but with water, may be for 60-120 days, nized society. A society that is disorganized depending upon the body stores. Females and through war, epidemics of infections or natural those with considerable subcutaneous fat survive disaster is less able to produce or deliver food for longer than slightly built males. than a well-structured stable society with a suffi There are individual responses to nutritional ciency of healthy workers. It is important that deficiency and excess. Though in general weight food is grown which is appropriate for the partic increase in association with overall excessive eat ular population's social, cultural and religious ing and weight loss is associated with inadequate beliefs. The influences on nutrition (Figure 1. 1) dietary intake. The failure to provide the essential include: amino acids, fats, vitamins and trace elements leads to specific lesions which may progress to • food availability and intake morbidity and death.
Download or read book Advances in Sweeteners written by Trevor H. Grenby and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989).
Download or read book Food Choice Acceptance and Consumption written by H.J.H. MacFie and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
Download or read book Food biopolymers Structural functional and nutraceutical properties written by Adil Gani and published by Springer Nature. This book was released on 2021-02-11 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.
Download or read book Principles of Human Nutrition written by Martin Eastwood and published by John Wiley & Sons. This book was released on 2013-06-05 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exciting new book is the updated and revised second edition of an extremely popular and well-received textbook. Written by Martin Eastwood, well respected internationally in nutritional sciences, this important new edition provides students with a thorough book that should be adopted for course use on many courses worldwide. Taking into account constructive comments received by students and teachers who used and enjoyed the first edition, this new edition retains the original freshness of the 1st edition, looking at nutrition as an exciting discipline. Special features within the book to help students include summaries, boxes and questions. Carefully laid out to assist learning, the book is divided broadly into sections, providing in-depth coverage of the following subjects: food in the community metabolism of nutrients by an individual, dictated by genetic makeup, measurement of an individual’s nutritional status essential, non-essential and non-nutrients; their selection, ingestion, digestion, absorption and metabolism nutritional requirements in the normal individual and for specific diseases Principles of Human Nutrition, 2nd Edition is primarily written as a course text for those studying degree courses in nutrition and dietetics and for students on modular courses on nutrition within other degree courses, e.g. food studies, medicine, health sciences, nursing and biological sciences. It is also of great value as a reference for professional nutritionists and dietitians, food scientists and health professionals based in academia, in practice and in commercial positions such as within the food and pharmaceutical industries. Multiple copies of this valuable book should also be on the shelves of all universities, medical schools and research establishments where these subjects are studied and taught. For supplementary material associated with this textbook and its contents, please visit the web pages for this book, on the publishers’ website: http://www.blackwellpublishing.com/eastwood/ Martin Eastwood was formerly consultant gastroenterologist at the Western General Hospital, Edinburgh, U. K. and Reader in Medicine at the University of Edinburgh, U. K.
Download or read book Pharmacology of Diabetes written by C. E. Mogensen and published by Walter de Gruyter GmbH & Co KG. This book was released on 2019-07-08 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: No detailed description available for "Pharmacology of Diabetes".
Download or read book Functional Foods written by Mingruo Guo and published by Elsevier. This book was released on 2013-12-15 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. Functional foods: principles and technology is an essential guide for all those studying and working with functional foods. Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories Introduces the principles of functional foods and explores industry and consumer roles in this evolving market Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties
Download or read book Handbook of Sweeteners written by S. Marie and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
Download or read book Starches and Sugars written by and published by . This book was released on 1991 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Starch Conversion Technology written by G. M. A. van Beynum and published by . This book was released on 1985 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1734 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dietary Fibre A Component of Food written by Thomas F. Schweizer and published by Springer Science & Business Media. This book was released on 2013-03-07 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.
Download or read book Colonic Microbiota Nutrition and Health written by G.R. Gibson and published by Springer Science & Business Media. This book was released on 2013-03-14 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality". Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.
Download or read book The American Journal of Clinical Nutrition written by and published by . This book was released on 1997-10 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 2003 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:
