Chapter 3 - Strategies to reduce lipid consumption
Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved in the development and maintenance of obesity, a disease which its prevalen...
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| Format: | info:ar-repo/semantics/parte de libro |
| Language: | Inglés |
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Elsevier
2020
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| Online Access: | http://hdl.handle.net/20.500.12123/7303 https://www.sciencedirect.com/science/article/pii/B9780128172261000035 https://doi.org/10.1016/B978-0-12-817226-1.00003-5 |
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| author | Marszałek, Krystian Barba-Orellana, Sonia Barba, Francisco J. Denoya, Gabriela Inés Świeca, Michał Dżugan, Małgorzata Zhu, Zhenzhou Li, Shuyi |
| author_browse | Barba, Francisco J. Barba-Orellana, Sonia Denoya, Gabriela Inés Dżugan, Małgorzata Li, Shuyi Marszałek, Krystian Zhu, Zhenzhou Świeca, Michał |
| author_facet | Marszałek, Krystian Barba-Orellana, Sonia Barba, Francisco J. Denoya, Gabriela Inés Świeca, Michał Dżugan, Małgorzata Zhu, Zhenzhou Li, Shuyi |
| author_sort | Marszałek, Krystian |
| collection | INTA Digital |
| description | Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved in the development and maintenance of obesity, a disease which its prevalence is increasing globally. Because of that, the food industry is working in strategies to develop new food products with the aim of reducing the lipid intake. Among these strategies are (1) changes in the structural design of food, (2) the use of carbohydrate and/or fat substitutes, and (3) the inhibition of enzymes responsible for the digestion of sugars and/or lipids. These strategies will be described in the chapter in order to show the advances in food technology to achieve the reduction of lipid content in food products. |
| format | info:ar-repo/semantics/parte de libro |
| id | INTA7303 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA73032020-05-22T19:42:35Z Chapter 3 - Strategies to reduce lipid consumption Marszałek, Krystian Barba-Orellana, Sonia Barba, Francisco J. Denoya, Gabriela Inés Świeca, Michał Dżugan, Małgorzata Zhu, Zhenzhou Li, Shuyi Lipids Reduction Digestion Lípidos Reducción Digestión Structural Design Diseño Estructural Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved in the development and maintenance of obesity, a disease which its prevalence is increasing globally. Because of that, the food industry is working in strategies to develop new food products with the aim of reducing the lipid intake. Among these strategies are (1) changes in the structural design of food, (2) the use of carbohydrate and/or fat substitutes, and (3) the inhibition of enzymes responsible for the digestion of sugars and/or lipids. These strategies will be described in the chapter in order to show the advances in food technology to achieve the reduction of lipid content in food products. Fil: Marszałek, Krystian. Instituto Wacław Dąbrowski de Biotecnología Agrícola y Alimentaria. Departamento de Tecnología de Productos de Frutas y Verduras; Polonia. Universidad de Rzeszów. Instituto de Tecnología de Alimentos y Nutrición, Facultad de Ciencias Naturales. Departamento de Química y Toxicología de Alimentos; Polonia. Fil: Barba-Orellana, Sonia. Hospital General Universitario de Valencia. Centro Sanitario Integrado de Xirivella; España. Fil: Barba, Francisco J. Universidad de Valencia (UV). Facultad de Farmacia, Medicina Preventiva y Salud Pública, Departamento de Ciencia de Alimentos, Toxicología y Medicina Forense. Nutrición y Ciencia de Alimentos; España. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Fil: Świeca, Michał. Universidad de Ciencias de la Vida (UP-Lublin). Departamento de Bioquímica y Química de Alimentos; Polonia Fil: Dżugan, Małgorzata. Universidad de Rzeszów. Instituto de Tecnología de Alimentos y Nutrición, Facultad de Ciencias Naturales. Departamento de Química y Toxicología de Alimentos; Polonia. Fil: Zhu, Zhenzhou. Universidad Politécnica de Wuhan. Escuela de Ciencia e Ingeniería de Alimentos; China. Fil: Li, Shuyi. Universidad Politécnica de Wuhan. Escuela de Ciencia e Ingeniería de Alimentos; China. 2020-05-22T19:33:55Z 2020-05-22T19:33:55Z 2020 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7303 https://www.sciencedirect.com/science/article/pii/B9780128172261000035 978-0-12-817226-1 https://doi.org/10.1016/B978-0-12-817226-1.00003-5 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Agri-Food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health 2020, p. 91-102 |
| spellingShingle | Lipids Reduction Digestion Lípidos Reducción Digestión Structural Design Diseño Estructural Marszałek, Krystian Barba-Orellana, Sonia Barba, Francisco J. Denoya, Gabriela Inés Świeca, Michał Dżugan, Małgorzata Zhu, Zhenzhou Li, Shuyi Chapter 3 - Strategies to reduce lipid consumption |
| title | Chapter 3 - Strategies to reduce lipid consumption |
| title_full | Chapter 3 - Strategies to reduce lipid consumption |
| title_fullStr | Chapter 3 - Strategies to reduce lipid consumption |
| title_full_unstemmed | Chapter 3 - Strategies to reduce lipid consumption |
| title_short | Chapter 3 - Strategies to reduce lipid consumption |
| title_sort | chapter 3 strategies to reduce lipid consumption |
| topic | Lipids Reduction Digestion Lípidos Reducción Digestión Structural Design Diseño Estructural |
| url | http://hdl.handle.net/20.500.12123/7303 https://www.sciencedirect.com/science/article/pii/B9780128172261000035 https://doi.org/10.1016/B978-0-12-817226-1.00003-5 |
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