Trends in Dietary Carbohydrates Research

This book examines and presents new research of the complexity, effects and nutritional aspects of dietary carbohydrates.

Trends in Dietary Carbohydrates Research

Carbohydrates are present in food comprising of digestible sugars and starches and indigestible cellulose and other dietary fibres. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes, tubers, etc. In patients with hepatic forms of porphyria, a person should consume at least 350 mg of carbohydrate per day, or the carbohydrates should make up 60-65 per cent of the daily consumption. This book examines and presents new research of the complexity, effects and nutritional aspects of dietary carbohydrates.

Trends in Dietary Fats Research

There are three types of natural fats found in foods. These are monounsaturated, polyunsaturated, and saturated fats. Most foods contain all three fats in different amounts. Another type of fat is trans fats.

Trends in Dietary Fats Research

Fats have important functions in the body. Fats and oils are also called lipids. Fats are the most concentrated source of food energy. Per gram, fats have over twice as many calories as protein or carbohydrates. Fats supply nine calories per gram, whereas carbohydrates (sugars and starches) and protein supply four calories per gram. Our bodies store excess dietary fats in fat cells to meet later energy needs. Excess dietary carbohydrates and protein also are converted into fat by our bodies and stored for later use. In addition to supplying energy, fats have several important functions. Fats give foods their characteristic flavours. Fats help provide a feeling of satiety, or fullness. Dietary fats carry the fat-soluble vitamins A, D, E, and K. Fats are also a source of the essential fatty acids, linoleic acid and linolenic acid. Because the body cannot make these essential fatty acids, they must be provided in the diet. There are three types of natural fats found in foods. These are monounsaturated, polyunsaturated, and saturated fats. Most foods contain all three fats in different amounts. Another type of fat is trans fats. These fats are formed when vegetable oils are processed into margarine or shortening through a process called hydrogenation. This new book brings together new research in this sometimes confusing but critical area of research.

Metabolic Syndrome Research Trends

The latter might be the cause of HDL and TG decreases in this study [ 36 ] . The same research team compared the effects of a very low - carbohydrates and a low - fat diet on fasting blood lipids and postprandial lipemia in overweight ...

Metabolic Syndrome Research Trends

Since cardiovascular (heart and blood vessel) disease is the leading cause of death for adults in developed countries, many medical studies focus on treating or preventing heart disease and stroke. The metabolic syndrome, a collection of unhealthy body measurements and abnormal laboratory test results, may identify persons at high risk for developing cardiovascular disease. Aggressive lifestyle modification and possible use of medications to treat the conditions that make up the metabolic syndrome may reduce a person's chances of developing heart disease or stroke. This book presents the latest research in the field from around the world.

Trends in Nutrition Research

Wolk et al found that the only significant positive association between IGFBP - 1 and diet was attained when carbohydrate intake was increased . They also reported that a study of women found that vegans ( no animal ...

Trends in Nutrition Research

This work talks about the taking in and use of food and other nourishing material by the body. Nutrition is a 3-part process. First, food or drink is consumed. Second, the body breaks down the food or drink into nutrients. Third, the nutrients travel through the bloodstream to different parts of the body where they are used as fuel and for many other purposes. To give the body proper nutrition, a person has to eat and drink enough of the foods that contain key nutrients. This new book examines new research in this field which is belatedly receiving the proper attention.

Dietary Sugars

Determination of Reducing Sugars with 3-Methyl-2-benzothiazolinonehydrazon. Analytical Biochemistry. 305: 287–289. ... Food Carbohydrates: Chemistry, Physical Properties and Applications. ... Trends in Dietary Carbohydrates Research.

Dietary Sugars

Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

Issues in Eating Disorders Nutrition and Digestive Medicine 2011 Edition

Fresh data on diet and nutrition are presented in the report 'Trends in dietary carbohydrate quality during puberty from 1988 to 2007: a cause for concern.' According to recent research published in the The British Journal of Nutrition, ...

Issues in Eating Disorders  Nutrition  and Digestive Medicine  2011 Edition

Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Eating Disorders, Nutrition, and Digestive Medicine. The editors have built Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Eating Disorders, Nutrition, and Digestive Medicine in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Gut Insight

Raisin dietary fiber composition and in vitro bile acid binding. ... Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids ... Trends in dietary carbohydrates research.

Gut Insight


Issues in Eating Disorders Nutrition and Digestive Medicine 2013 Edition

For more information on this research see: Gauging food and nutritional care quality in hospitals. ... Our aim, in the present study, was to examine temporal trends in dietary energy, fat, carbohydrate and protein intake in Chinese ...

Issues in Eating Disorders  Nutrition  and Digestive Medicine  2013 Edition

Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Additional Research. The editors have built Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Additional Research in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Introduction to Public Health

Among observational research designs, descriptive studies look at patterns of disease and measure the occurrence of ... of an ecological design is research that shows an association between international trends of dietary carbohydrate ...

Introduction to Public Health

"An Introduction to Public Health is about the discipline of public health and the nature and scope of public health activity set within the challenges of the twenty first century. It is an introductory text to the principles and practice of public health written in a way that is easy to understand. Of what relevance is public health to the many allied health disciplines who contribute to it? How might an understanding of public health contribute to a range of health professionals who use the principles and practices of public health in their professional activities? These are the questions that this book addresses. An Introduction to Public Health leads the reader on a journey of discovery that concludes with not only an understanding of the nature and scope of public health but the challenges that face the field into the future."--Provided by publisher.

Food Carbohydrates

Carbohydrate Research 147, 342–347, 1986. ... Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. ... Trends in Food Science and Technology 8, 375–382, 1997.

Food Carbohydrates

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Fennema s Food Chemistry Fourth Edition

The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135:271–281. Morris, V.J. (1994). Starch gelation and retrogradation. Trends in Food Science and Technology 1:2–6.

Fennema s Food Chemistry  Fourth Edition

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Agri Food Industry Strategies for Healthy Diets and Sustainability

Diabetes Research and Clinical Practice, 14(2), 123À131. ... Randomized controlled trial of changes in dietary carbohydrate/fat ratio and simple vs complex carbohydrates on body ... Trends in Food Science and Technology, 21(7), 323À331.

Agri Food Industry Strategies for Healthy Diets and Sustainability

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Nutrition

495 nutrition transition and global dietary trends, 486 old wine in new bottles? the RDA and the DRl. ... 255 Dietary Carbohydrates back to basics: why foods of wild primates have relevance for modern human health.

Nutrition


Encyclopedia of Dairy Sciences

Nowadays more than 10 different di and oligosaccharides are considered as prebiotic agents due to their bifidogenic effect, and the number is still increasing as research and development on dietary carbohydrates proceeds.

Encyclopedia of Dairy Sciences

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Handbook of Research on Food Science and Technology

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.

Handbook of Research on Food Science and Technology

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Food Process Engineering and Quality Assurance

Dietary fiber: Bioactive carbohydrates for food and feed. Wageningen, The Netherlands: Wageningen ... Trends in Food science and Technology, 41, 118–134. Silk, D. B., Davis, A., Vulevic, J., ... Food Research International, 42, 185–190.

Food Process Engineering and Quality Assurance

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Handbook of Pineapple Technology

Production, Postharvest Science, Processing and Nutrition Maria Gloria Lobo, Robert E. Paull ... The American Journal of Clinical Nutrition 76(1), 5–56. ... Landow, V. (2006) Trends in Dietary Carbohydrates Research.

Handbook of Pineapple Technology

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

Diet and Health

Implications for Reducing Chronic Disease Risk National Research Council, Division on Earth and Life Studies, Commission on ... Oxidation of 1 g of dietary carbohydrate and 1 g of dietary protein (which is oxidized to urea) each yield ...

Diet and Health

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Dietary Carbohydrate Digestibility and Metabolic Effects in Human Health

Infant food applications of complex carbohydrates: structure, synthesis, and function. ... Trends Food Sci. ... FUNDING Within the framework of the Carbohydrate Competence Center, this research has been financially supported by the ...

Dietary Carbohydrate Digestibility and Metabolic Effects in Human Health


Understanding Nutrition

She has done some research on the Internet, and has discovered an easy diet that seems to offer great success. The basis of the diet is that a person needs to eat “slow carb” foods and avoid sweets (including fruits) and starches.

Understanding Nutrition

Prepare for your future career in nutrition with this bestselling text--which makes the science of nutrition relatable and meaningful. UNDERSTANDING NUTRITION makes the sometimes confusing topic of nutrition easy to understand by offering step-by-step coverage of nutrition concepts and related processes. Vivid illustrations and quick-reference nutrition tables make even the most difficult concepts easy to master. With an understanding of nutrition, you can make healthy choices in your daily life and provide others with accurate information in your professional career. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.