Nutritional benefits

A recent trend in the baking industry is to produce bakery foods with either no or reduced fat, to achieve perceived nutritional benefits (25). The functions of fat are achieved, to a degree, with materials such as maltodextrins and modified starches in combination with gums and emulsifiers (see Fat replacers). 

Rouseff RL and Nagy S. 1994. Health and nutritional benefits of citrus fruit components. Food Technol November 1994 125-130. 

These are breads that have had various grains and fibres added, usually with some nutritional benefit alleged. 

In conclusion, winged bean is a legume crop with great potential but a combined research effort by agronomists, plant breeders, physiologists and nutritionists is needed to eliminate the obstacles which stand in the way of its realization. Large scale nutritional benefit from this legune awaits further research developments. 

The transformation of an organic compound by a microorganism that is unable to use the substrate or one of its constituent elements as a source of energy is termed co-metabolism. The active microbial populations thus derive no nutritional benefit from the substrates they co-metabolize. The energy sufficient to sustain growth fully is not acquired even if the conversion is an oxidation and releases energy, and the C, N, S, or P that may be in the molecule is not used as a source of these elements for biosynthetic purposes [93-95,185,188-190,202]. 

The primary human exposure to methyl mercury is from consumption of contaminated fish. The most sensitive population is the developing fetus or infant due to the effects of methyl mercury on the nervous system (neurotoxic) and developmental effects. Exposure limits and fish consumption advisories are directed at pregnant women, women of childbearing age, and children. All agencies also recognize that fish consumption has many nutritional benefits and is an important part of many people s diet. Nevertheless, the widespread distribution of mercury and subsequent bioaccumulation of methyl mercury requires that many agencies have developed recommendation for levels of mercury in fish. Below is a list of some of these recommendations, but it is very important to consult the local fish consumption advisories. 

Fermented morama milk products such as morama yoghurt have been reported by Phuthego et al. (2009). Morama milk yoghurt like soymilk yoghurt, provide economic and nutritional benefits, because they are likely to have higher protein levels at comparable or lower cost than regular fermented milk products (Karleskind et al., 1991). This is because... 

GI), like other staple starchy foods such as some types of rice and white bread (Foster-Powell et al., 2002). However, boiled waxy or new potatoes, and potatoes prepared in different ways, have lower GI values and so carry reduced concern for diabetics (Henry et al., 2005). Eating potatoes in mixed meals will further alter GI levels, and the nutritional benefits of potato indicate that they are generally a useful and nutritionally beneficial component of the human diet (McGregor, 2007). 

Owen, A. L., Owen, G. M. and Lanna, G. 1979. Health and nutritional benefits of federal food assistance programs. In Costs and Benefits of Nutritional Care, Phase 1. American Dietetic Association, Chicago, pp. 67-79. 

Other nutritional benefits that are claimed by some producers include the delivery of essential vitamins and minerals, especially to children. 

This book is a result of the first symposium on the Maillard reaction held in this country (the second in the world2). Panel discussions with audience participation were held on the subjects of food and nutritional benefits of Maillard reaction products and the toxicology of Maillard reaction products but are not reported here. Interaction between participants during this meeting helped cement relations for continued help and perhaps will promote some new areas for cooperative research between American and foreign scientists. This symposium was also an important element in the training of graduate students it provided them with increased awareness of the breadth of the scientific field. We hope that it is true of each of you ... 

Do organic methods confer special nutritional benefits If organic foods are grown on better soils, you would expect them to be more nutritious, and you would be right. This is easily shown for minerals because plants take them up directly from the soil. But plants make their own vitamins and phytonutrients, and those levels depend on genetic strain or treatment postharvest. The idea that organic soils improve nutritional values has much... 

The medical use of botanicals in their natural and unprocessed form undoubtedly began when the first intelligent animals noticed that certain food plants altered particular body functions. Much information exists about the historical use and effectiveness of botanical products. Unfortunately, the quality of this information is extremely variable. One of the most complete compendiums of clinical recommendations regarding the use of botanicals is the Report of the German Commission E (a committee that sets standards for herbal medications in that country Blumenthal, 2000). Interest in the endocrine effects and possible nutritional benefits of certain purified chemicals such as dehydroepiandrosterone. melatonin, high-dose vitamins, and minerals has led to a parallel development of consumer demand for such substances. These substances, together with the botanicals, constitute a substantial source of profits for those who exploit the concept of "alternative medicine."... 

Much work has been carried out on the nutritional benefits derived from the lime treatment of com (7,8). Although this aspect is very important, an understanding of the overall physical-chemical changes occurring in the com, which determine the mechanical and sensory properties of the resultant food products, is also essential. Such information can lead to modification of the traditional lime treatment process to... 

Conjugated linoleic acid (CLA) may have a role in improving the nutritional and health properties of milk fat (Wahle et al., 2004 see Chapter 3). A range of lipases was compared for their efficacy of catalysing the incorporation of CLA into milk fat in solvent-free systems (Garcia et al., 2000). It was concluded that it was technically feasible to incorporate CLA into milk fat with the use of immobilised Candida antarctica lipase. However, the nutritional benefits and physical properties of the CLA-enriched milk fat need to be investigated prior to consideration of this technology for industrial application. 

Solvent-free enzymatic interesterification of milk fat alone or with other fats or fatty acids provides the most acceptable route for modification of the triacylglycerol structures in milk fat and further research and development in this field is expected to provide physical and physiological benefits. From a nutritional perspective, it is of interest to examine the effects of randomized milk fat on serum cholesterol. Christophe et al. (1978) reported that substitution of native milk fat with chemically-randomized interester-ified milk fat reduced cholesterol levels in man. However, others found that there was no effect on serum cholesterol levels in man as a result of substitution of ezymatically randomized milk fat (De Greyt and Huyghebaert, 1995). Further studies are required to determine if interesterilied milk fat provides a nutritional benefit. 

Figure 9-3 Conversion of Beta-Carotene to Vitamin A. Source Reprinted with permission from R.R. Rouseff and S. Nagy, Health and Nutritional Benefits of Citrus Fruit Components, Food Technology, Vol. 48, No. 11, p. 125, 1994, Institute of Food Technologists.

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