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

The Great Cholesterol Myth

The Great Cholesterol Myth
  • Author : Jonny Bowden,Stephen Sinatra
  • Publisher : Fair Winds
  • Release : 01 November 2012
GET THIS BOOKThe Great Cholesterol Myth

Heart disease is the #1 killer. However, traditional heart disease protocols--with their emphasis on lowering cholesterol--have it all wrong. Emerging science is showing that cholesterol levels are a poor predictor of heart disease and that standard prescriptions for lowering it, such as ineffective low-fat/high-carb diets and serious, side-effect-causing statin drugs, obscure the real causes of heart disease. Even doctors at leading institutions have been misled for years based on creative reporting of research results from pharmaceutical companies intent on supporting

Redesigning the Process for Establishing the Dietary Guidelines for Americans

Redesigning the Process for Establishing the Dietary Guidelines for Americans
  • Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee to Review the Process to Update the Dietary Guidelines for Americans
  • Publisher : National Academies Press
  • Release : 16 December 2017
GET THIS BOOKRedesigning the Process for Establishing the Dietary Guidelines for Americans

What foods should Americans eat to promote their health, and in what amounts? What is the scientific evidence that supports specific recommendations for dietary intake to reduce the risk of multifactorial chronic disease? These questions are critically important because dietary intake has been recognized to have a role as a key determinant of health. As the primary federal source of consistent, evidence-based information on dietary practices for optimal nutrition, the Dietary Guidelines for Americans (DGA) have the promise to empower

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 Duyff
  • Publisher : HarperCollins
  • 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

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.

Dietary Goals for the United States

Dietary Goals for the United States
  • Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
  • Publisher : Unknown Publisher
  • Release : 18 August 1977
GET THIS BOOKDietary Goals for the United States

Abstract: Written primarily for consumers, the booklet updates and elaborates upon "Dietary Goals for the United States" (February 1977). The booklet represents the Senate Select Committee on Nutrition and Human Needs' best judgement on prudent dietary recommendations based on scientific knowledge. The report's objective is improved health through informed diet selection by every American. Nutrition knowledge is provided so Americans can maintain health and reduce illness. The report points out that Americans' eating patterns are a critical public health concern. Goals

Dietary Guidelines for Americans 2015-2020

Dietary Guidelines for Americans 2015-2020
  • Author : HHS, Office of Disease Prevention and Health Promotion (U.S.),USDA , Center for Nutrition Policy Promotion (U.S.)
  • Publisher : Government Printing Office
  • Release : 31 December 2015
GET THIS BOOKDietary Guidelines for Americans 2015-2020

Learn more about how health nutrition experts can help you make the correct food choices for a healthy lifestyle The eighth edition of the Dietary Guidelines is designed for professionals to help all individuals, ages 2 years-old and above, and their families to consume a healthy, nutritionally adequate diet. The 2015-2020 edition provides five overarching Guidelines that encourage: healthy eating patterns recognize that individuals will need to make shifts in their food and beverage choices to achieve a healthy pattern acknowledge

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

Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition
  • Author : Geoff Talbot
  • Publisher : Woodhead Publishing
  • Release : 29 June 2015
GET THIS BOOKSpecialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats,

Fats in Food Technology

Fats in Food Technology
  • Author : Kanes K. Rajah
  • Publisher : John Wiley & Sons
  • Release : 07 February 2014
GET THIS BOOKFats in Food Technology

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food

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

Dioxins and Dioxin-like Compounds in the Food Supply

Dioxins and Dioxin-like Compounds in the Food Supply
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on the Implications of Dioxin in the Food Supply
  • Publisher : National Academies Press
  • Release : 21 December 2003
GET THIS BOOKDioxins and Dioxin-like Compounds in the Food Supply

Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since the late 1970s, the public continues to be concerned about the safety of the food supply and the potential adverse health effects of DLC exposure,