EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH-OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS, GENE EXPRESSION, AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS.

EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH-OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS, GENE EXPRESSION, AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS.
Author: Kate Joan Bowen
Publsiher: Anonim
Total Pages: 329
Release: 2018
ISBN 10:
ISBN 13: OCLC:1083992767
Language: EN, FR, DE, ES & NL

EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH-OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS, GENE EXPRESSION, AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS. Book Review:

The premise of this dissertation was to investigate the effects of diets that differed only in fatty acid composition on biomarkers for cardiovascular disease (CVD) in individuals with metabolic syndrome risk factors, and to explore the mechanisms underlying the response. In a multi-site, double blind, randomized, controlled, three period crossover, controlled feeding study design, participants were fed an isocaloric, prepared, weight maintenance diet plus a treatment oil for 6 weeks with washouts of 4 weeks between diet periods. The treatment oils included conventional canola oil, high-oleic acid canola oil (HOCO), and a control oil (a blend of butter oil/ghee, flaxseed oil, safflower oil, and coconut oil). The oils provided approximately 18% of total energy (60 g per 3000 kcal) and were consumed daily in a strawberry orange smoothie. The macronutrient profiles of the three test diets were as follows: canola oil diet [17.5% monounsaturated fatty acid (MUFA), 9.2% polyunsaturated fatty acid (PUFA), 6.6% saturated fatty acid (SFA)], HOCO diet (19.1% MUFA, 7.0% PUFA, 6.4% SFA), and control diet (10.5% MUFA, 10.0% PUFA, 12.3% SFA). The control diet was formulated to emulate contemporary Western fatty acid intakes.In the first study, we examined the effects the three diets on endpoint lipids, lipoproteins, and apolipoproteins in 119 participants. After 6 weeks, the canola oil and HOCO diets resulted in lower circulating total cholesterol (-4.2% and -3.4%, respectively; P

Efficacy of High-oleic Canola and Flaxseed Oils for Cardiovascular Disease Risk Reduction

Efficacy of High-oleic Canola and Flaxseed Oils for Cardiovascular Disease Risk Reduction
Author: Leah Gillingham
Publsiher: Anonim
Total Pages: 329
Release: 2012
ISBN 10:
ISBN 13: OCLC:1032931156
Language: EN, FR, DE, ES & NL

Efficacy of High-oleic Canola and Flaxseed Oils for Cardiovascular Disease Risk Reduction Book Review:

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation
Author: Maria Alejandra Moore
Publsiher: Anonim
Total Pages: 206
Release: 2017
ISBN 10:
ISBN 13: OCLC:1034011701
Language: EN, FR, DE, ES & NL

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation Book Review:

Blends (60:40, 70:30 and 80:20 (w/w)) of coconut (CO) and high oleic sunflower oils (HOSO) were interesterified using immobilized enzyme, Lipozyme℗ʼ TL IM, to increase the oleic acid content at the sn-2 position. The 60:40 interesterified product (IP6) was used to further investigate the use of IP in edible films based on significant difference in tensile strength, elongation break, and oleic acid content at the sn-2 position. The IP6 was produced on a large scale and fortified with natural tocopherols to prevent lipid oxidation. The emulsion edible film was then coated on a granola bar and monitored over a five-day period. Consumer tests (n=80) showed that there was a difference between the control and test sample and overall liking of 50% of the population was 8.0 on a 9-point hedonic scale. The product has commercial potential in the future as a granola bar binder, especially after minor modifications.

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
Author: Dharma R. Kodali
Publsiher: Elsevier
Total Pages: 468
Release: 2014-04-22
ISBN 10: 1630670332
ISBN 13: 9781630670337
Language: EN, FR, DE, ES & NL

Trans Fats Replacement Solutions Book Review:

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Trait-Modified Oils in Foods

Trait-Modified Oils in Foods
Author: Frank T. Orthoefer,Gary R. List
Publsiher: John Wiley & Sons
Total Pages: 264
Release: 2015-05-18
ISBN 10: 1118961145
ISBN 13: 9781118961148
Language: EN, FR, DE, ES & NL

Trait-Modified Oils in Foods Book Review:

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
Author: Anonim
Publsiher: John Wiley & Sons
Total Pages: 276
Release: 2013-10-28
ISBN 10: 0813827671
ISBN 13: 9780813827674
Language: EN, FR, DE, ES & NL

Processing and Nutrition of Fats and Oils Book Review:

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Fats and Oils

Fats and Oils
Author: Richard D. O'Brien
Publsiher: CRC Press
Total Pages: 680
Release: 2008-12-05
ISBN 10: 1420061674
ISBN 13: 9781420061673
Language: EN, FR, DE, ES & NL

Fats and Oils Book Review:

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a

Rapeseed and Canola Oil

Rapeseed and Canola Oil
Author: Frank Gunstone
Publsiher: John Wiley & Sons
Total Pages: 240
Release: 2009-02-12
ISBN 10: 140514792X
ISBN 13: 9781405147927
Language: EN, FR, DE, ES & NL

Rapeseed and Canola Oil Book Review:

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand. This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation. This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.

Functional Foods

Functional Foods
Author: Giuseppe Mazza
Publsiher: CRC Press
Total Pages: 480
Release: 1998-06-19
ISBN 10: 9781566764872
ISBN 13: 1566764874
Language: EN, FR, DE, ES & NL

Functional Foods Book Review:

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.

Genetic Modification in the Food Industry

Genetic Modification in the Food Industry
Author: Susan Harlander,Sibel Roller
Publsiher: Springer Science & Business Media
Total Pages: 260
Release: 2012-12-06
ISBN 10: 1461558158
ISBN 13: 9781461558156
Language: EN, FR, DE, ES & NL

Genetic Modification in the Food Industry Book Review:

Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.

Biobased Lubricants and Greases

Biobased Lubricants and Greases
Author: Lou Honary,Erwin Richter
Publsiher: John Wiley & Sons
Total Pages: 238
Release: 2011-06-28
ISBN 10: 1119956366
ISBN 13: 9781119956365
Language: EN, FR, DE, ES & NL

Biobased Lubricants and Greases Book Review:

Due to the rise in petroleum prices as well as increasing environmental concerns, there is a need to develop biochemicals and bioproducts that offer realistic alternatives to their traditional counterparts; this book will address the lack of a centralized resource of information on lubricants and greases from renewable sources, and will be useful to a wide audience in industry and academia. It is based on 20 years of research and development at the UNI-NABL Center, and discusses the various types of vegetable oils available, comparing their characteristics, properties and benefits against those of typical petroleum oils as well as discussing common evaluation tests and giving examples and case studies of successful applications of biobased lubricants and greases. Whilst scientific and engineering research data is included, the book is written in an accessible manner and is illustrated throughout. Focuses on an industrial application of lubrication technology undergoing current explosive growth in the global market. Includes a detailed review of the material benefits of plant-based lubricants that include a better viscosity index and lubricity even at extreme temperatures, lower flammability due to higher flash points and lower pour points. Covers the basic chemistry of vegetable oils as well as their profiles for use in lubricants and greases and environmental benefits. Includes examples and case studies of where vegetable-based lubricants have been successfully employed in industry applications.

Genetic Modification in the Food Industry

Genetic Modification in the Food Industry
Author: Susan Harlander,Sibel Roller,Susan K. Harlander
Publsiher: Springer Science & Business Media
Total Pages: 260
Release: 1998-07-31
ISBN 10: 9780751403992
ISBN 13: 0751403997
Language: EN, FR, DE, ES & NL

Genetic Modification in the Food Industry Book Review:

Intended for food industry professionals with little or no background in biotechnology, this book provides an introduction to the basic concepts of gene modification in the food industry.

Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson
Publsiher: Academic Press
Total Pages: 1520
Release: 2010-03-23
ISBN 10: 9780080922201
ISBN 13: 0080922201
Language: EN, FR, DE, ES & NL

Olives and Olive Oil in Health and Disease Prevention Book Review:

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. Key Features: * Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients * Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods * Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians * Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems

Lipid Nutrition

Lipid Nutrition
Author: Randy L. Wysong
Publsiher: Wysong Institute
Total Pages: 170
Release: 1990-01-01
ISBN 10: 0918112036
ISBN 13: 9780918112033
Language: EN, FR, DE, ES & NL

Lipid Nutrition Book Review:

Fats in foods and fat on the body have become national obsessions. With due cause. Research is showing the far-reaching deleterious effects of obesity as well as relationships between lipid (fat and oil) consumption and a wide range of health concerns. In this seminal book, Dr. Wysong brings a surprise and reveals that fats are not the nutritional demons popularly assumed. The key to health is not to avoid dietary fat and jump on the cholesterol checking and drug band wagon. Lipids are a part of every cell and are essential components of hormones and body regulators. Even cholesterol (in its natural state) is critical to health. If it is not eaten, the body produces it. Dr. Wysong provides the understanding necessary to avoid such popular and professional myths.Natural fats are not something to avoid, but rather to seek and cherish. The real villain is food processing. Heat, light, air, hydrogenation, and time are the enemies of healthful fats. Not only does processing destroy important fats and oils, but it can convert them to dangerous disease-producing toxins. Dr. Wysong explains how to choose foods that are protected from these dangers.Read carefully, Lipid Nutrition can be one of those rare books which replaces the reading of dozens of others. Whether you are a person just concerned with better health and nutrition, or a professional seeking keys to prevention and treatment, Lipid Nutrition will prove to be a wonderful aid to understanding and a valuable resource for making healthy decisions.

Eating Between the Lines

Eating Between the Lines
Author: Kimberly Lord Stewart
Publsiher: St. Martin's Press
Total Pages: 352
Release: 2007-02-06
ISBN 10: 146680212X
ISBN 13: 9781466802124
Language: EN, FR, DE, ES & NL

Eating Between the Lines Book Review:

So many labels, so little time—just tell me what to buy! If you—like millions of other Americans—still don't know how to read food labels and are frustrated by the hundreds of nutrition and health claims as well as statements like free-range and grassfed, it's time to learn what you're really putting into your body...find out how to select the most healthy foods at the supermarket and still get dinner on the table by 6:00 pm with EATING BETWEEN THE LINES Shopping is no longer as simple as deciding what's for dinner. Food labels like "organic," "natural," "low carb," and "fat free!" scream out at you from every aisle at the supermarket. Some claims are certified by authoritative groups such as the FDA and USDA, but much of our country's nutrition information is simply a marketing ploy. If you want to know what food labels really mean—and what they could mean to your health—EATING BETWEEN THE LINES will explain why: --Chickens labeled "free range" may never actually see daylight --Organic seafood may be a misnomer. --The words "hormone-free" on pork, eggs and poultry is meaningless --"Low fat" cookies and "heart-healthy" cereals may contain heart damaging trans-fatty acids ...and more. Organized by supermarket section, from the vegetable aisle to the dairy case, EATING BETWEEN THE LINES also features more than seventy actual food labels and detachable shopping lists for your convenience—and to help bring the best food to the table for you and your family.

Food Factors for Cancer Prevention

Food Factors for Cancer Prevention
Author: Hajime Ohigashi,Toshihiko Osawa,Junji Terao,Shaw Watanabe,Toshikazu Yoshikawa
Publsiher: Springer Science & Business Media
Total Pages: 677
Release: 2013-11-27
ISBN 10: 4431670173
ISBN 13: 9784431670179
Language: EN, FR, DE, ES & NL

Food Factors for Cancer Prevention Book Review:

Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet. Over 100 papers are collected in this volume, the proceedings of the International Conference on Food Factors: Chemistry and Cancer Prevention, held in Hamamatsu, Japan, in December 1995. Special emphasis is placed on chemical, biological, and molecular properties of phytochemicals in teas, fruit, vegetables, herbs, and spices, and on their potential for cancer prevention. Also discussed are the cancer-preventive effects of vitamins, lipids, carotenoids, flavonoids, and other components of diet. The findings presented here will be invaluable to all who are interested in diet and cancer prevention, and especially to biochemists, pharmacologists, food scientists, and nutritionists.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
Author: Joyce I. Boye
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2014-12-03
ISBN 10: 1118504976
ISBN 13: 9781118504970
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Processing Technology Book Review:

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Making Natural Liquid Soaps

Making Natural Liquid Soaps
Author: Catherine Failor
Publsiher: Storey Publishing
Total Pages: 144
Release: 2000-03-20
ISBN 10: 160342461X
ISBN 13: 9781603424615
Language: EN, FR, DE, ES & NL

Making Natural Liquid Soaps Book Review:

Make our own liquid soaps and body products right in your kitchen. Catherine Failor shows you how to use her simple double-boiler technique to create luxurious shower gels, revitalizing shampoos, energizing body scrubs, and much more. Step-by-step instructions teach you how to turn basic ingredients like cocoa butter, lanolin, and jojoba into sweet-smelling liquid soaps. You’ll soon be experimenting with your favorite oils and additives as you craft custom-made products that are kind to your nose and gentle on your skin.

Lipid Analysis in Oils and Fats

Lipid Analysis in Oils and Fats
Author: R.J. Hamilton
Publsiher: Springer Science & Business Media
Total Pages: 385
Release: 1998
ISBN 10: 9780751404142
ISBN 13: 0751404144
Language: EN, FR, DE, ES & NL

Lipid Analysis in Oils and Fats Book Review:

This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

Healthy Oils: Fact versus Fiction

Healthy Oils: Fact versus Fiction
Author: Myrna Chandler Goldstein,Mark A. Goldstein M.D.
Publsiher: ABC-CLIO
Total Pages: 233
Release: 2014-08-20
ISBN 10: 1440828768
ISBN 13: 9781440828768
Language: EN, FR, DE, ES & NL

Healthy Oils: Fact versus Fiction Book Review:

Used in moderation, many oils can be beneficial to one's diet and lifestyle. This book presents accurate information on more than two dozen oils, examining the health claims associated with popular oils along with the clinical research findings. • Presents an easy-to-read, broad introduction to the entire field of healthy edible oils • Provides up-to-date information derived from the latest research that will empower readers to make wise choices about including moderate amounts of oils in their diet • Includes endnotes, online and print references and resources, and a glossary of key terms