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Table of Contents:
Preface
Chapter 1. Sweeteners: Uses, Dietary Intake, and Health Effects, pp. 1-28
(Janet C. Tou, Cindy Fitch, Kayla Bridges, Human Nutrition and Foods, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, USA)
Chapter 2. Allergenicity and Immunogenicity of Sugar Alcohol Sweeteners, pp. 29-61
(Yeldur P. Venkatesh, Kundimi Sreenath, Department of Biochemistry & Nutrition, Central Food Technological Research Institute (CSIR), Karnataka, India)
Chapter 3. Limitations of Hydration in Offsetting the Decline in Exercise Performance in Experimental Settings: Fact or Fancy?, pp. 63-83
(Frank E. Marino, Monique King, Exercise & Sports Science Laboratories, School of Human Movement Studies, Charles Sturt University, Bathurst, Australia)
Chapter 4. Is There an Anti-Inflammatory Potential Beyond the Antioxidant Power of Cocoa?, pp. 85-104
(Francisco José Pérez -Cano, Teresa Pérez-Berezo, Sara Ramos-Romero, Emma Ramiro-Puig, Cristina Castellote, Àngels Franch, Margarida Castell, Department de Fisiologia, Facultat de Farmàcia, Universitat de Barcelona, Barcelona, Spain, and others)
Chapter 5. Sugar Alcohol-Induced Diarrhea and Antidiarrheal Effect of Polysaccharides, pp. 105-127
(Taizo Takeda, S. Takeda, A. Kakigi, Department of Otolaryngology, Kochi Medical School, Kochi, Japan, and others)
Chapter 6. Fructose – A Sweet Risk of Fatty Liver Disease, pp. 129-147
(Dae Hyun Kim, Steven Ringquist, H. Henry Dong, Department of Pediatrics, Children’s Hospital of Pittsburgh, University of Pittsburgh School of Medicine, Pittsburgh, PA, USA)
Chapter 7. Sweeteners, Glycemic Index, Addiction and the Obesity Epidemic: Are They Linked?, pp. 149-164
(Simon Thornley, The University of Auckland, New Zealand)
Chapter 8. Small, Medium, Large or Super Size? Consumers’ and Fast Food Representatives’ Perceptions of Fast Food Portion Sizes and their Attitudes towards Environmental Interventions Aimed at Portion Size, pp. 165-181
(Willemijn M. Vermeer, Ingrid H.M. Steenhuis, Department of Health Sciences and the EMGO Institute for Health and Care Research, VU University Amsterdam, the Netherlands)
Chapter 9. Polyphenols in Cocoa: Influence of Processes on their Composition and Biological Activities, pp. 183-197
(Monique Lacroix, INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Laval, Quebec, Canada)
Chapter 10. Australian Consumer Perceptions of Fast Food: A Qualitative Study, pp. 199-212
(Kirsten I. Dunn, Philip B. Mohr, Carlene J. Wilson, Gary A. Wittert, University of Adelaide, South Australia and others)
Chapter 11. Fluid Osmolarity of Sports Drinks, pp. 213-229
(Toshimichi Ishijima, Katsuhiko Suzuki, Mitsuru Higuchi,Hideki Hashimoto Graduate School of Sport Sciences, Waseda University, Saitama, Japan, and others)
Chapter 12. Cocoa (Theobroma cacao L.) Catechins: Occurrence, Health Effects and Modifications during Processing, pp. 231-244
(Augusta Caligiani, Martina Cirlini, Gerardo Palla, Dipartimento di Chimica Organica e Industriale, Università di Parma, Parma, Italy)
Chapter 13. Chocolate – A Significant Part of Nutrition Intervention among Old Nursing Home Residents, pp. 245-255
(Anne Marie Beck, Karin Damkjær, Department of Nutrition, National Food Institute, Technical University of Denmark, Soeberg, Denmark)
Chapter 14. Seed Color as an Indicator of Flavanol Content in Theobroma cacao L., pp. 257-270
(Melis S. Cakirer, Gregory R. Ziegler, Mark J. Guiltinan, Departments of Food Science and Horticulture, The Pennsylvania State University, University Park, PA, USA, and others)
Chapter 15. Exploring the Decision-Making Strategies of Couples in Romantic Relationships with Regard to Food Consumption: A Look at the Past, Present, and Future, pp. 271-277
(Jennifer Bonds-Raacke, University of North Carolina at Pembroke, NC)
Chapter 16. Modulation of Drug Transporter Activities by Dietary Phytochemicals in Food Sweeteners, pp. 279-291
(Tomohiro Nabekura, Takeshi Yamaki, Kazuyuki Ueno, Shuji Kitagawa, Faculty of Pharmaceutical Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan, and others)
Chapter 17. Fast Food and the Global Epidemic of Type 2 Diabetes: Are we Doomed to Become Obese and Develop Diabetes?, pp. 293-299
(Janusz Kaczorowski, Mamdouh Shubair, Maya Kaczorowski, University of British Columbia, Vancouver, British Columbia and others)
Chapter 18. Assessing the Content of Hotdogs and Fast Food Hamburgers – Where’s the Meat?, pp. 301-311
(Brigid E. Prayson, Richard A. Prayson, Laurel School, Shaker Heights, OH and others)
Chapter 19. Delicious or Addictive?, pp. 313-317
(Larry D. Reid, Rensselaer Polytechnic Institute, Troy, NY, USA)
Index pp.319-344 |
