Reducing Saturated Fats in Foods

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

Download or Read online Reducing Saturated Fats in Foods full in PDF, ePub and kindle. this book written by G Talbot and published by Elsevier which was released on 19 April 2011 with total page 416 pages. We cannot guarantee that Reducing Saturated Fats in Foods book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Reducing Saturated Fats in Foods

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

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 BOOK Improving 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

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 24 March 2020
GET THIS BOOK Salt Fat and Sugar Reduction

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal

Nutrition for Health Healthcare

Nutrition for Health   Healthcare
  • Author : Linda Kelly DeBruyne,Kathryn Pinna
  • Publisher : Cengage Learning
  • Release : 25 January 2022
GET THIS BOOK Nutrition for Health Healthcare

This updated 8th Edition of NUTRITION FOR HEALTH AND HEALTH CARE demonstrates the critical roles that nutrition plays in maintaining health, preventing illness, and treating disease. Designed to engage and instruct both future nurses and health care professionals, the book is also useful as an introduction to nutrition for general nutrition students. Beginning with an introduction to basic nutrition guidelines, digestion, and the macronutrients (carbohydrates, fats, and proteins), the first half of the book continues with discussions on energy balance

Legal guide on school food and nutrition

Legal guide on school food and nutrition
  • Author : A solid international consensus has emerged on the importance of nutrition for children’s development and well-being. At the Second International Conference on Nutrition (ICN2), the Member States of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) committed to developing policies, programmes and initiatives to ensure healthy diets throughout the children’s life cycle, emphasizing the potential of schools as platforms for integrated action. This Guide promotes a holistic and human rights-based approach to school food and nutrition, in which legislation is an indispensable tool to ensure the sustainability of public policy goals set by a country. In light of international law and standards, it provides practical information and guidance to develop or strengthen national legislation to improve food security and nutrition in schools as well as community development. The Guide presents a range of regulatory options and legislative examples of state practice that may contribute to building sound and coherent legal frameworks for school food and nutrition. It is a useful resource for law practitioners, policymakers, parliamentarians, and all actors who are involved in the design, implementation, or monitoring of school programmes and policies and most particularly, for those interested in taking legislative action (law-making or law reform).
  • Publisher : Food & Agriculture Org.
  • Release : 01 July 2020
GET THIS BOOK Legal guide on school food and nutrition

A solid international consensus has emerged on the importance of nutrition for children’s development and well-being. At the Second International Conference on Nutrition (ICN2), the Member States of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) committed to developing policies, programmes and initiatives to ensure healthy diets throughout the children’s life cycle, emphasizing the potential of schools as platforms for integrated action. This Guide promotes a holistic and human rights-based

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 BOOK Dioxins 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,

Trait Modified Oils in Foods

Trait Modified Oils in Foods
  • Author : Frank T. Orthoefer,Gary R. List
  • Publisher : John Wiley & Sons
  • Release : 18 May 2015
GET THIS BOOK Trait Modified Oils in Foods

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future

Second Report of the Expert Panel on Detection Evaluation and Treatment of High Blood Cholesterol in Adults adult Treatment Panel II

Second Report of the Expert Panel on Detection  Evaluation  and Treatment of High Blood Cholesterol in Adults  adult Treatment Panel II
  • Author : National Cholesterol Education Program (U.S.). Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults
  • Publisher : Unknown
  • Release : 10 August 1993
GET THIS BOOK Second Report of the Expert Panel on Detection Evaluation and Treatment of High Blood Cholesterol in Adults adult Treatment Panel II

The panel examined the available evidence on coronary heart disease and high blood cholesterol and updated, where appropriate, the existing recommendations for management of high blood cholesterol in adults. Provides new recommendations for: patients with established coronary heart disease and others at high risk for coronary heart disease; HDL-cholesterol in coronary heart disease risk assessment; cholesterol lowering in women, the elderly, and young adults; physical activity and weight loss as components of dietary therapy; and delay of drug treatment in

Second Report of the Expert Panel on Detection Evaluation and Treatment of High Blood Cholesterol in Adults

Second Report of the Expert Panel on Detection  Evaluation  and Treatment of High Blood Cholesterol in Adults
  • Author : Scott M. Grundy
  • Publisher : DIANE Publishing
  • Release : 01 August 1993
GET THIS BOOK Second Report of the Expert Panel on Detection Evaluation and Treatment of High Blood Cholesterol in Adults

Presents the National Cholesterol Education Program's updated recommendations for cholesterol management with examination of available evidence on coronary heart disease (CHD) and high blood cholesterol. Topics of discussion include: patients with established CHD and others at high risk; cholesterol lowering in women, the elderly, and young adults; physical activity and weight loss as components of dietary therapy; drug therapy; cholesterol lowering and total mortality; and cost-effectiveness of cholesterol lowering. Includes tables and dietary recommendations with sample menus.

Integrative Medicine

Integrative Medicine
  • Author : David Rakel
  • Publisher : Elsevier Health Sciences
  • Release : 01 January 2007
GET THIS BOOK Integrative Medicine

Drawing on solid scientific evidence as well as extensive first-hand experience, this manual provides the practical information you need to safely and effectively integrate complementary and alternative treatment modalities into your practice. It explains how alternative therapies can help you fight diseases that do not respond readily to traditional treatments... presents integrative treatments for a full range of diseases and conditions, including autism, stroke, chronic fatigue syndrome, and various forms of cancer...explores how to advise patients on health maintenance

Textbook of Cardiology

Textbook of Cardiology
  • Author : H. K. Chopra,Navin C. Nanda
  • Publisher : JAYPEE BROTHERS MEDICAL PUBLISHERS PVT. LTD.
  • Release : 15 December 2013
GET THIS BOOK Textbook of Cardiology

This Textbook of Cardiology (A Clinical and Historical Perspective) written in straight-forward, clear, lucid and easy to grasp language. It published for the first time in the world with the unique feature of mingling various aspects of clinical cardiology with the historical perspective. More than 100 contributors from India and abroad have contributed in the book. Unique for enhancing knowledge and innovative potentials for undergraduates, postgraduates and practising cardiologists, cardiac surgeons, pediatricians and pediatric surgeons, intensivist and physicians. The book is

WIC Food Packages

WIC Food Packages
  • Author : Institute of Medicine,Food and Nutrition Board,Committee to Review the WIC Food Packages
  • Publisher : National Academies Press
  • Release : 28 January 2006
GET THIS BOOK WIC Food Packages

The Special Supplemental Nutrition Program for Women, Infants, and Children (the WIC program) has promoted the health of low-income families for more than 30 years by providing nutrition education, supplemental food, and other valuable services. The program reaches millions of families every year, is one of the largest nutrition programs in the United States, and is an important investment in the nation’s health. The U.S. Department of Agriculture charged the Institute of Medicine with creating a committee to evaluate