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Index page for: Improving the fat content of foods

Table of Contents DIETARY FATS AND HEALTHHealth Problems Associated with Saturated Fatty Acid Intake, P L ZockIntroductionSaturated and Trans Fatty Acids in the DietMetabolism of Dietary Fats and Blood LipoproteinsDietary Fats and the Risk of Coronary Heart DiseaseDietary Fats, Obesity, Diabetes and CancerImplications: Controlling Fat IntakeFuture TrendsSources of Further InformationReferencesDietary Fatty Acids, Insulin Resistance and Diabetes, D I ShawIntroductionAdverse Effects of Fatty Acids on Glucose and InsulinEvidence From Animal StudiesEvidence From Human StudiesConclusions: Fatty Acids and Insulin SensitivityFuture TrendsSources of Further InformationReferencesLipid-gene interactions, diet and health, D. Lairon and R. PlanellsIntroductionGenetic Influences on Lipid MetabolismGenetic Influences on the Uptake and Absorption of CholesterolGenetic Influences on the Metabolic SyndromeDietary Fatty Acids and the Regulation of Gene ExpressionConclusions: Lipid-Gene Interactions and Personalised NutritionReferencesHealth Benefits of Monounsaturated Fatty Acids, J L?pez-Miranda, P P?rez-Martinez and F P?rez-Jim?nezIntroductionLipoprotein MetabolismLDL OxidationEndothelial FunctionDietary Monounsaturated Fat and HaemostasisBlood PressureEnergy BalanceCarbohydrate MetabolismMUFA and Cardiovascular RiskDietary Monounsaturated Fat and CancerFuture TrendsSources of Further InformationConclusionsAcknowledgementsReferencesHealth Benefits of Polyunsaturated Fatty Acids (PUFAs), A M Minihane and J A LovegroveIntroductionPolyunsaturated Fatty Acid Structure, Dietary Sources and BiosynthesisMetabolism of Fatty AcidsCardiovascular DiseaseInsulin ResistanceColorectal CancerInflammation and Autoimmune DiseasesCognitive FunctionRecommendations for Population Fat IntakeGenotype and Responsiveness to Dietary PUFA ChangesConclusions and Future TrendsReferencesDietary Fat and Obesity, P Schrauwen and W H M SarisIntroductionEpidemiological AssociationsIntervention Studies: Managing Fat Intake to Control ObesityLaboratory Studies in HumansImplications for Food ProcessorsConclusions and Future TrendsReferencesSpecific Fatty Acids and Structured Lipids for Weight Control, M S Westerterp-PlantengaIntroductionFunctionality of LipidsMetabolic Satiety and Fat Oxidation: Effects of Conjugated Linoleic Acid and DiacylglycerolThe Role of High and Low FatsWeight Control, Fatty Acids and Structured Lipids: a SynthesisFuture TrendsReferences and Sources of Further InformationConjugated Linoleic Acids (CLAs) and Health, P Yaquoob, S Tricon, G C Burdge, and P C CalderIntroductionCLA and Body CompositionIncorporation of CLA into Tissue Lipids and CLA Metabolism in HumansCLA and Blood LipidsCLA and Insulin SensitivityCLA, Immune Function and InflammationCLA and Breast CancerImplications for Food ProcessorsFuture TrendsReferencesREDUCING SATURATED FATTY ACIDS IN FOODThe Role of Lipids in Food Quality, Z.E. Sikorski and G. Sikorska-Wis?niewskaIntroductionThe Contribution of Lipids to the Colour of FoodsThe Role of Lipids in the Flavour of FoodsLipids and the Texture of FoodsLipids and the Nutritional Value of Infant FoodsFuture TrendsReferencesGaining Consumer Acceptance of Low-Fat Foods, L L?hteenm?ki IntroductionConsumer Preferences for Fat in Food ProductsFat and Health: Awareness Amongst ConsumersPromoting Low-Fat Food Products and DietsStrategies to Gain Consumer Acceptance of Low-Fat ProductsFuture TrendsReferencesOptimising Dairy Milk Fatty Acid Composition, D I Givens and K J ShingfieldIntroductionMilk Fat SynthesisThe Need to Change the Fatty Acid Composition of Milk FatFactors Affecting Milk Fatty Acid CompositionStrategies for Improving the Fatty Acid Content of Raw MilkFuture TrendsAcknowledgementsReferencesOptimising Goat Milk and Cheese Fatty Acid Composition, Y. Chilliard, J. Rouel, A. Ferlay and L. Bernard, P Gaborit, K Raynal-Ljutovac, and A. Lauret, and C LerouxIntroductionBiochemical Characteristics and Origin of Goat Milk LipidsEffect of Alpha-s1 Casein Genotype on Milk Fatty Acid CompositionControlling Milk Fatty Acid Composition by Animal DietEffects of Dairy Technology on Goat Cheese Fatty Acid CompositionAnimal Diet, Processing and Sensory Quality of Dairy ProductsConclusionsAcknowledgementsReferencesReducing Fats in Raw Meat, A P MoloneyIntroductionThe Fat Content of MeatBreeding Effects on the Fat Content and Composition of MeatDietary Effects on the Fat Content and Composition of MeatStrategies for Improving the Fat Content and Composition of MeatImplications for the Food ProcessorFuture TrendsSources of Further InformationReferencesProducing Low-Fat Meat Products, J F Kerry and J P KerryIntroductionNutritional and Health Promoting Properties of FatsTextural Characteristics of Meat Products Attributed to FatThe Role of Fat in Flavour Development in Meat ProductsWarmed Over FlavourMeat ProteinsTechnologies Utilised in Fat Reduction of Processed MeatsProcessing TechnologiesAntioxidantsPackaging and StorageCurrent Regulations and Labelling of Low-Fat ProductsMeat Culinary IssuesConclusionsReferencesThe Use of Fat Replacers for Weight Loss and Control, J M Jones and S S Jonnalagadda, IntroductionFat Replacers and Their UsesCategories of Fat ReplacersFat Replacers and Weight LossConclusionReferencesTesting Novel Fat Replacers for Weight Control, B LivingstoneIntroductionShort-Term StudiesPossible Mode of ActionImplications for Product Development and Future TrendsThe Range of Fat Replacers Used in the Control of Body WeightSummary and ConclusionsSources of Further InformationReferencesUSING POLYUNSATURATED AND OTHER MODIFIED FATTY ACIDS IN FOOD PRODUCTSUsing Polyunsaturated Fatty Acids (PUFAs) as Functional Ingredients, C. Jacobsen and M. Bruni LetIntroductionCurrent Problems in Producing n-3 PUFA and Using Fish Oils in Food ProductsImproving the Sensory Quality and Shelf Life of n-3 PUFA Enriched FoodsFuture TrendsSources of Further InformationReferencesNew Marine Sources of Polyunsaturated Fatty Acids (PUFAs), T.A.B. Sanders and H.E. TheobaldIntroductionMicrobial Sources of PUFAsProduction MethodsFuture TrendsSources of Further InformationReferencesProducing Polyunsaturated Fatty Acids (PUFAs) from Plant Sources, J A NapierIntroductionThe Role of Long Chain PUFAs (LC-PUFAs) in HumansDietary Sources of Essential Fatty Acids (EFAs) and LC-PUFAsLC-PUFA Biosynthetic PathwaysGenes, Technologies and ResourcesThe Production of C20-LC-PUFAs in Transgenic PlantsTowards the Production of Docosahexaenoic acid (DHA)ConclusionsAcknowledgementsReferencesModifying Hydrogenated Fats, G van Duijn and E E Dumelin, and E A TrautweinIntroductionThe Formation of Trans Fatty Acids During HydrogenationOil Modification Techniques to Produce Virtually Trans-Free HardstocksThe Formation of Trans Fatty Acids During High-Temperature DeodorizationFuture TrendsReferencesNovel Fats for the Future, J. Skorve, K.J. Tronstad, H.V. Wergedahl, K. Berge, J. Songstad, and R.K. BergeIntroduction: The Concept of Modified Fatty AcidsShort Historical BackgroundStructure and Properties of Tetradecylthioacetic Acid (TTA)Properties of 3-thia Fatty AcidsModified Fatty Acids and the Metabolic SyndromeHealth Benefits for HumansFuture TrendsReferences