Thesis (M.A.)--Monterey Institute of International Studies, 2002. / Partial translation of: The wrinkle cure.

No description available.

Using tricaprylin (TC) and trilinolenin (TLN) as substrates, biosynthesis of medium-long-medium (MLM) type structured lipids (SLs), by Lipozyme IM from Rhizomucor meihei and Novozym 435 from Candida antarctica , was investigated to determine their capacity as biocatalysts for the biosynthesis of SLs. At 30°C, Lipozyme IM showed higher bioconversion yield (24.7%) and initial enzyme activity (6.3 mumol CLnC/g enzyme/min) as compared to that of 24.0% and 1.6 mumol CLnC/g enzyme/min, respectively, for the Novozym 435 at 50°C. As a result, Lipozyme IM was subsequently used for further investigations. The SLs were recovered and characterized by silver-ion exchange high-performance liquid chromatography and gas-liquid chromatography. The structural analyses indicated that the major products of the enzymatic reaction were 1,3-dicapryl-2-linolenyl glycerol (CLnC) and 1(3)-capryl-2,3(1)-dilinolenyl glycerol (CLnLn). In order to optimize the bioconversion yield of CLnC, selected parameters, including initial water activity and solvent type, lipase concentration (5 to 20 mg solid enzyme), substrate molar ratios (TC:TLN of 1:4 to 8:1) and molecular sieve (5 to 20 mg/mL, Type 3A), were investigated. The experimental results showed that using hexane at initial aw 0.06, 10 mg solid enzyme/mL and substrate molar ratio of TC to TLN of 6:1 resulted in the highest bioconversion yield of 73.2% of CLnC. However, the addition of molecular sieve to the reaction medium resulted in a 14.0% decrease in the bioconversion yield of CLnC. Using the optimized conditions, the effects of TLN concentration and other selective limiting parameters, including the denaturation of enzyme, aw and the formation of glycerol layer, on the mass productivity (PM), enzymatic productivity (PE) and volumetric productivity (PV) of the interesterification reaction were investigated. Using 80 mM TLN, the maximum PM of 15.5 mg CLnC/g substrates/h was obtained; however, using 200 mM TLN, the maximum PE and PV were 0.07 mg/enzyme unit/h and 6.1 g CLnC/L/h, respectively. The addition of 3 mg Silica gel to the reaction medium resulted in 52.0, 37.3 and 37.3% increase in PM, PE and PV, respectively.

No description available.

During the last few decades the interest and demand for both healthy food and different beverages has increased the interest for healthy food and it is expected to continue increasing in the future. A strong reason for this is the desire among more and more people to live healthy and long lives. Because of this, the recent industry of functional foods has become increasingly popular as marketers aim to sell food products that can benefit a consumer’s health beyond a healthy or organic food products ability. “A functional food is, or appears similar to, a conventional food. It is part of a standard diet and is consumed on a regular basis, in normal quantities. It has proven health benefits…beyond its basic nutritional functions.” (Doyon and Labrecque 2008 pp.1147) In order for marketers to make the right marketing actions, a better understanding of consumer behaviour and attitudes towards functional food is needed. Without this information marketers will not be able to create effective marketing campaigns for functional food products. Consumer attitudes towards functional foods were looked at in four different factors/dimensions, reward, necessity, confidence and safety, and then each factors impact on consumer willingness to consume was measured.Purpose - The purpose of the study was to investigate consumer’s attitudes on functional foods and their willingness to consume functional foods.Method/Approach - A questionnaire was developed from a previous study (Lähteenmäki and Urala 2007) on consumer attitudes and their willingness to consume functional foods, using a combination of convenience sampling and judgment sampling.Findings- The data confirmed the results from previous studies that consumer attitudes play a role in impacting consumer willingness to consume functional foods, but also that the results cannot be generalized on all functional food groups or types.Conclusions – Each functional food category should be approached in a different way, from a marketing or advertising point of view and when marketing each functional food product. Different aspects e.g. Reward, necessity, confidence and safety should be highlighted for each individual food category in the packaging or advertisement to give the marketing strategy an advantage to increase consumer willingness to use that product. The study was found to collaborate with the previous studies conducted by Lähteenmäki and Urala (2007).Key Words – Attitudes, Consumer attitudes, Functional foods, Consumer behaviour

Functional foods provide positive externality benefits to society through the promotion of health benefits that lower the potential of illness for individual consumer and reduce the health care costs that are borne by governments. With strong market growth and considerable potential social benefits, functional foods appear to be an important area for future expansion in the global food market. However, pre-existing trade barriers to international commence reduce, or sometimes eliminate, trade in functional foods. Given that there are benefits associated with health-giving attributes from functional foods, retaining trade restrictions on functional foods may lead to additional forgone benefits.<p> To examine the effects of the positive health benefits arising from functional foods when pre-existing trade restrictions are in place, a comparative-static partial equilibrium trade model is modified. Four cases pertaining to import restrictions on functional foods are examined in the trade model based on two categories: trade policies and ability to produce. The theoretical framework provides an illustration of the potential welfare benefits forgone from the existence of trade barriers when a traditional food becomes a functional food.<p> Empirical case studies examined canola oil as a functional food. The value of the benefits foregone from maintaining trade barriers to canola oil in two countries: China and United Kingdom were estimated. In addition, a cost of illness model was used to estimate health care savings. The final ratio suggests that existing trade policies directly result in non-trivial costs to society. . As a result, current trade regulations might be re-evaluated by policy makers to better reflect the evolving markets for functional foods.

Functional foods provide positive externality benefits to society through the promotion of health benefits that lower the potential of illness for individual consumer and reduce the health care costs that are borne by governments. With strong market growth and considerable potential social benefits, functional foods appear to be an important area for future expansion in the global food market. However, pre-existing trade barriers to international commence reduce, or sometimes eliminate, trade in functional foods. Given that there are benefits associated with health-giving attributes from functional foods, retaining trade restrictions on functional foods may lead to additional forgone benefits.<p> To examine the effects of the positive health benefits arising from functional foods when pre-existing trade restrictions are in place, a comparative-static partial equilibrium trade model is modified. Four cases pertaining to import restrictions on functional foods are examined in the trade model based on two categories: trade policies and ability to produce. The theoretical framework provides an illustration of the potential welfare benefits forgone from the existence of trade barriers when a traditional food becomes a functional food.<p> Empirical case studies examined canola oil as a functional food. The value of the benefits foregone from maintaining trade barriers to canola oil in two countries: China and United Kingdom were estimated. In addition, a cost of illness model was used to estimate health care savings. The final ratio suggests that existing trade policies directly result in non-trivial costs to society. . As a result, current trade regulations might be re-evaluated by policy makers to better reflect the evolving markets for functional foods.

We hypothesized that beef patties formulated with the addition of a beef fat, plant oil and rosemary extract (antioxidant) blend would increase unsaturated fatty acid content and maintain desirable sensory attributes as compared to 10 and 20% fat control beef patties. Treatment patties were formulated by combining beef trimmings (6% fat) with a lipid blend mixture (4% or 14% addition, respectively) containing 57% beef tallow, 0.3% rosemary extract and 43% of either high oleic safflower oil (SO), olive oil (OO), or corn oil (CO) to achieve a total fat content of 10 or 20%. Treatment patties were similar to control patties for lipid oxidation at 0 and 3 d of refrigerated (2oC) storage and up to 56 d of frozen (-10oC) storage. Cooked lipid blend patties at 10 or 20% fat content were similar to or higher, respectively, than control patties for juiciness and were no different for other sensory attributes evaluated. At 10 and 20% fat levels, oleic acid (18:1) in cooked SO patties (46.1 and 50.3%, respectively) and OO patties (43.8 and 48.1%, respectively) was higher than the control (37.3 and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10 and 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). The incorporation of nutritionally enhanced lipid blends increased unsaturated fatty acid content and maintained desirable sensory attributes of beef patties while suppressing lipid oxidation.

This dissertation refines knowledge synthesis from publicly accessible databases, based on the model of D.R. Swanson. Knowledge synthesis endeavors bring together two or more non-interactive literatures to create combinatorial research data on a specific topic. In this endeavor the biomedical literature was searched on the anti-neoplastic agent nordihydroguaiaretic acid (NDGA) for its potential role as a functional food in the chemoprevention of breast cancer. Bibliometric cocitation was utilized to identify complementary but non-interactive literatures in the disciplines of biomedicine and dietary science. The continuing specialization and fragmentation of the cancer literature degenerates the potential usefulness of cross-disciplinary research and information. As the biomedical sciences become more specialized the potential increases for isolation of discoveries and for failures to connect science to the needs of the people. Within the information science discipline several techniques are available to bridge the isolation between discoveries recorded in different sets of literatures. Electronic database searching with combinatorial keyword entries, syllogistic modeling and bibliometric author cocitation analysis are the principle techniques applied in this endeavor. The research questions are addressed to the absence or presence of human in vivo research on breast cancer with the potentially chemopreventative functional food NDGA. Utilizing a syllogistic model the literatures of functional foods, nordihydroguaiaretic acid and breast cancer were searched with designated combinatorial keywords. The documents retrieved were subjected to author cocitation analysis to demonstrate disjointness or connectivity of the two complementary literatures. The results demonstrated a possible preventative relationship between breast cancer in women and nordihydroguaiaretic acid, a phytochemical antioxidant and potential functional food. The results of this study are consistent with D.R. Swanson's pioneering work in knowledge synthesis. Swanson's methods can be used to identify non-interactive, disjoint literatures. Continuing support for his techniques has been demonstrated.

Thesis (MSc (Biochemistry))--University of Stellenbosch, 2006. / The phytoestrogenic activity of Cyclopia, used to prepare honeybush tea, was evaluated and compared with that of the endogenous estrogen, 17-β-estradiol (E2) and the known phytoestrogen, genistein. Phytoestrogens are plant polyphenols much in demand in the nutraceutical market as they mediate an estrogenic effect through binding to estrogen receptor (ER) subtypes, ERα and ERβ.