Weight Control and Slimming Ingredients in Food Technology

Weight Control and Slimming Ingredients in Food Technology

Editor(s): Susan S. Cho

Published Online: 7 DEC 2009

Print ISBN: 9780813813233

Online ISBN: 9780813819679

DOI: 10.1002/9780813819679

About this Book

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.

Table of contents

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  1. Part I: Lipid based ingredients

  2. Part II: Protein based ingredients

    1. Chapter 7

      α-Lactalbumin in the Regulation of Appetite and Food Intake (pages 109–119)

      Arie G. Nieuwenhuizen, Ananda Hochstenbach-Waelen and Prof., Dr. Margriet Westerterp-Plantenga

    2. Chapter 9

      Soy Peptides and Weight Management (pages 135–157)

      Cristina Martínez-Villaluenga and Elvira González de Mejía

  3. Part III: Functional Components

    1. Chapter 12

      Capsaicin (pages 201–211)

      Astrid J. P. G. Smeets and Prof., Dr. Margriet Westerterp-Plantenga

  4. Part IV: Fiber based ingredients

    1. Chapter 14

      Fiber and Satiety (pages 227–276)

      Susan S. Cho, Iris L. Case and Stephanie Nishi

    1. You have free access to this content
    1. You have free access to this content

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