Reducing Saturated Fats in Foods

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Produk Detail:

  • Author : G Talbot
  • Publisher : Elsevier
  • Pages : 416 pages
  • ISBN : 0857092472
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKReducing Saturated Fats in Foods

Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods
  • Author : G Talbot
  • Publisher : Elsevier
  • Release : 19 April 2011
GET THIS BOOKReducing Saturated Fats in Foods

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health

Eat for Life

Eat for Life
  • Author : National Academy of Sciences,Institute of Medicine
  • Publisher : National Academies Press
  • Release : 01 January 1992
GET THIS BOOKEat for Life

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculating--and without sacrificing favorite foods. Eat for Life gives

Improving the Fat Content of Foods

Improving the Fat Content of Foods
  • Author : C Williams,J Buttriss
  • Publisher : Woodhead Publishing
  • Release : 31 January 2006
GET THIS BOOKImproving the Fat Content of Foods

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical

Diet and Health

Diet and Health
  • Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
  • Publisher : National Academies Press
  • Release : 01 January 1989
GET THIS BOOKDiet and Health

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Academy of Nutrition and Dietetics Complete Food and Nutrition Guide, 5th Ed

Academy of Nutrition and Dietetics Complete Food and Nutrition Guide, 5th Ed
  • Author : Roberta Larson Duyff
  • Publisher : Houghton Mifflin Harcourt
  • Release : 18 April 2017
GET THIS BOOKAcademy of Nutrition and Dietetics Complete Food and Nutrition Guide, 5th Ed

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid

Fat Detection

Fat Detection
  • Author : Jean-Pierre Montmayeur,Johannes le Coutre
  • Publisher : CRC Press
  • Release : 14 September 2009
GET THIS BOOKFat Detection

Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release : 22 April 2014
GET THIS BOOKTrans Fats Replacement Solutions

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with

Cardiovascular Disease

Cardiovascular Disease
  • Author : BNF (British Nutrition Foundation),Sara Stanner,Sarah Coe
  • Publisher : John Wiley & Sons
  • Release : 06 May 2019
GET THIS BOOKCardiovascular Disease

A comprehensive, accessible summary of the latest research in heart disease risk factors Cardiovascular Disease (CVD) is a major cause of early death and disability across the world. The major markers of risk—including high blood cholesterol, smoking, and obesity—are well known, but studies show that such markers do not account for all cardiovascular risk. Written by a team of renowned experts in the field, this comprehensive and accessible book examines the evidence for emerging and novel risk factors,

Nutrition Essentials and Diet Therapy

Nutrition Essentials and Diet Therapy
  • Author : Nancy J. Peckenpaugh,Charlotte M. Poleman
  • Publisher : Saunders
  • Release : 09 May 1999
GET THIS BOOKNutrition Essentials and Diet Therapy

This popular resource delivers a "balanced diet" of nutrition information, providing all the knowledge you need on nutrients, nutrition in wellness, and diet therapy. It presents a concise overview of the basic nutrients, with just the right amount of biochemistry. And, it offers you insights into the issues encountered in practice - such as nutrition support, sports nutrition, and nutrition for clients with disabilities.

Omega-3 Fatty Acids in Brain and Neurological Health

Omega-3 Fatty Acids in Brain and Neurological Health
  • Author : Ronald Ross Watson,Fabien De Meester
  • Publisher : Elsevier
  • Release : 25 June 2014
GET THIS BOOKOmega-3 Fatty Acids in Brain and Neurological Health

Research has clearly established a link between omega-3 fatty acids and general health, particularly cardiovascular health. Omega-3 Fatty Acids in Brain and Neurological Health is the first book to focus exclusively on the role of omega-3 fatty acids on general brain health. The articles in this collection illustrate omega-3 fatty acids' importance in longevity, cognitive impairment, and structure and function of the brain's neurons. Research has established links between omega-3 fatty acids and the developing brain, aging, dementia, Alzheimer's disease

The Big Fat Surprise

The Big Fat Surprise
  • Author : Nina Teicholz
  • Publisher : Simon and Schuster
  • Release : 13 May 2014
GET THIS BOOKThe Big Fat Surprise

A New York Times bestseller Named one of The Economist’s Books of the Year 2014 Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014 Kirkus Reviews Best Nonfiction Books of 2014 Forbes’s Most Memorable Healthcare Book of 2014 In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to

The Multiple Sclerosis Diet Book

The Multiple Sclerosis Diet Book
  • Author : Roy Laver Swank,Barbara Brewer Dugan
  • Publisher : Doubleday
  • Release : 08 June 2011
GET THIS BOOKThe Multiple Sclerosis Diet Book

Swank and Dugan provide complete background information on the development of the diet and the clinical tests that have proven its effectiveness. In addition to helpful sections on the lifestyle of the M.S. patient, Swank and Dugan offer tips on sticking to the diet, equipping the kitchen, shopping for healthful food, eating out (with some pertinent information on fast-food restaurants), and keeping the careful dietary records that are essential to continuing good nutrition. This is the low-fat diet that