Unavailable
Unavailable
Unavailable
Ebook1,155 pages13 hours
Improving the Fat Content of Foods
By C Williams
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
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 strategies for improving the fat content of food products.
Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.
With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.
Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.
With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.
- Reviews the influence of dietary fats on health
- Investigates practical strategies for improving the fat content of food products
- Discusses improving the fat content of foods whilst maintaining sensory quality
Unavailable
Related to Improving the Fat Content of Foods
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsPhysical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Discrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Dietary Sugar, Salt and Fat in Human Health Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratingsTrans Fats Replacement Solutions Rating: 3 out of 5 stars3/5Handbook of Lipids in Human Function: Fatty Acids Rating: 0 out of 5 stars0 ratingsGlycolysis: Tissue-Specific Metabolic Regulation in Physio-pathological Conditions Rating: 0 out of 5 stars0 ratingsSustainability Challenges in the Agrofood Sector Rating: 0 out of 5 stars0 ratingsSustainable Protein Sources Rating: 5 out of 5 stars5/5Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors Rating: 0 out of 5 stars0 ratingsHealthy Ageing: The Role of Nutrition and Lifestyle Rating: 0 out of 5 stars0 ratingsFood Fortification in a Globalized World Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsNutrition and Metabolism Rating: 0 out of 5 stars0 ratingsBioactive Food as Dietary Interventions for Cardiovascular Disease: Bioactive Foods in Chronic Disease States Rating: 0 out of 5 stars0 ratingsFuture Foods: Global Trends, Opportunities, and Sustainability Challenges Rating: 0 out of 5 stars0 ratingsCellular Lipid in Health and Disease Rating: 0 out of 5 stars0 ratingsMolecular Nutrition and Diabetes: A Volume in the Molecular Nutrition Series Rating: 3 out of 5 stars3/5Dietary Interventions in Liver Disease: Foods, Nutrients, and Dietary Supplements Rating: 5 out of 5 stars5/5Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals Rating: 0 out of 5 stars0 ratingsNutrigenomics and Proteomics in Health and Disease: Towards a Systems-level Understanding of Gene-diet Interactions Rating: 0 out of 5 stars0 ratingsVisceral and Ectopic Fat: Risk Factors for Type 2 Diabetes, Atherosclerosis, and Cardiovascular Disease Rating: 0 out of 5 stars0 ratingsFood Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain Rating: 0 out of 5 stars0 ratingsGenomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods Rating: 0 out of 5 stars0 ratingsAdvanced Nutrition and Dietetics in Obesity Rating: 0 out of 5 stars0 ratingsApplied Food Protein Chemistry Rating: 0 out of 5 stars0 ratingsDiabetes in Old Age Rating: 0 out of 5 stars0 ratingsFruit and Vegetable Phytochemicals: Chemistry and Human Health, 2 Volumes Rating: 0 out of 5 stars0 ratingsThe Molecular Nutrition of Amino Acids and Proteins: A Volume in the Molecular Nutrition Series Rating: 0 out of 5 stars0 ratingsNutrition and Development: Short and Long Term Consequences for Health Rating: 0 out of 5 stars0 ratingsHandbook of Fertility: Nutrition, Diet, Lifestyle and Reproductive Health Rating: 0 out of 5 stars0 ratingsEnsuring Global Food Safety: Exploring Global Harmonization Rating: 0 out of 5 stars0 ratings
Food Science For You
Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Encyclopedia of Foods: A Guide to Healthy Nutrition Rating: 0 out of 5 stars0 ratingsA Complete Guide to Quality in Small-Scale Wine Making Rating: 5 out of 5 stars5/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsDinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth Rating: 0 out of 5 stars0 ratingsManufacture and Refining of Raw Cane Sugar Rating: 4 out of 5 stars4/5Staphylococcus Aureus: Molecular and Clinical Aspects Rating: 0 out of 5 stars0 ratingsAn Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratings
Reviews for Improving the Fat Content of Foods
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews