Diacylglycerol Oil

Preface, Part I Overview, Chapter 1 Diacylglycerols, Part II Metabolism, Chapter 2 Digestion and Absorption of Glycerides, Chapter 3 Digestion and Absorption of Diacylglycerol, Chapter 4 Activation of Lipid Metabolism and Energy Expenditure by Dietary Diacylglycerol, Chapter 5 The Effect of Diacylglycerols on Energy Expenditure and Substrate Utilization in Humans, Part III Health Benefits, Chapter 6 Fate of Hydrolysis Products Originating from Diacylglycerol and Triacylglycerol in the Intestine, Chapter 7 Suppressive Effects of Diacylglycerol Oil on Postprandial Serum Triglyceride Elevation in Animals, Chapter 8 Influence of Diacylglycerol Oil on Postprandial Serum Increase in Triglyceride and Remnant Lipoproteins in Humans, Chapter 9 Antiobesity Effect of Long-Term Consumption of Dietary Diacylglycerol in Experimental Animal Models, Chapter 10 Clinical Studies Evaluating the Benefits of Diacylglycerol for Managing Excess Adiposity, Chapter 11 Long-Term Clinical Studies of Ad Libitum Diaclyglycerol Consumption in Subjects in a Free-Living Environment, Chapter 12 Long-Term Ingestion of Diacylglycerol Oil Reduces Fasting Serum Triglyceride Levels in Diabetic Patients with Hypertriglyceridemia, Chapter 13 Phytosterols in Diacylglycerol Versus Triacylglycerol Improve Serum Cholesterol and Atherosclerosis Levels, Chapter 14 Studies of Ad Libitum Ingestion of Phytosterol- Enriched Diacylglycerol Oil, Chapter 15 Efficacy and Safety of the Combined Use of Diacylglycerol Oil with Other Cholesterol-Lowering Agents, Part IV Regulatory Status and Safety, Chapter 16 Cur rent Regulatory Status of Diacylglycerol Oil in North America, the European Union, Latin America, Australia/New Zealand, and Japan, Chapter 17 Safety Aspects of Diacylglycerol Oil, Part V Physicochemical Properties and Application Technologies, Chapter 18 Physicochemical Properties of Diacylglycerol, Chapter 19 Cooking Oil: Cooking Properties and Sensory Evaluation, Chapter 20 Oil in Water Foods: Mayonnaise and Salad Dressing, Chapter 21 Water-in-Oil Type of Emulsion Foods: Margarine, Spreads, and Butter Cream, Chapter 22 Application of Diacylglycerol Oil in Baked Goods, Nutritional Beverages/Bars, Sauces, and Gravies, Part VI Processing Technologies, Chapter 23 Manufacturing Process of Diacylglycerol Oil, Index