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

Trait Modified Oils in Foods

Trait Modified Oils in Foods
  • Author : Frank T. Orthoefer,Gary R. List
  • Publisher : John Wiley & Sons
  • Release : 03 August 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

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

Improving the Fat Content of Foods

Improving the Fat Content of Foods
  • Author : Christine Williams,Judith Buttriss
  • Publisher : Woodhead Pub Limited
  • Release : 01 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

Low Carb High Fat Food Revolution

Low Carb  High Fat Food Revolution
  • Author : Andreas Eenfeldt
  • Publisher : Simon and Schuster
  • Release : 28 March 2017
GET THIS BOOK Low Carb High Fat Food Revolution

You hear miraculous stories in the news all the time—a man loses 370 pounds, another is able to return ten of his twelve medications at the pharmacy, and an epileptic child suddenly stops having seizures—each experiences a miraculous change in health, all from simply changing his or her diet. Fascinatingly, these stories all have one thing in common; the subjects started eating the opposite of what they had previously been told was healthy. The dietary guidelines they had learned

The Low Cholesterol Cookbook

The Low Cholesterol Cookbook
  • Author : Christine France
  • Publisher : Unknown
  • Release : 27 September 1998
GET THIS BOOK The Low Cholesterol Cookbook

With over 50 recipes each containing no more than 3 grams of saturated fat per serving, The Low Choleste rol Cookbook is the perfect solution for people who want to reduce saturated fats in their diet but retain a wide choice of foods. '

Skim the Fat

Skim the Fat
  • Author : The American Dietetic Association
  • Publisher : Wiley
  • Release : 20 May 1995
GET THIS BOOK Skim the Fat

The Definitive Book on Reducing Fat From the Experts The Country Turns to for Nutrition Advice. The American Dietetic Association, the largest and most prestigious organization of food and nutrition professionals in the world, has created the definitive guide for lowering fat in everything we eat--without sacrificing the taste--and maintaining a healthy lifestyle. By decreasing your fat intake to 30 percent of calories or less, you can dramatically reduce not only your waistline, but also your chances of heart disease, hypertension,

Structure and Properties of Fat Crystal Networks

Structure and Properties of Fat Crystal Networks
  • Author : Alejandro G. Marangoni,Leendert H. Wesdorp
  • Publisher : CRC Press
  • Release : 25 September 2012
GET THIS BOOK Structure and Properties of Fat Crystal Networks

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat

Food Politics

Food Politics
  • Author : Marion Nestle
  • Publisher : Univ of California Press
  • Release : 14 May 2013
GET THIS BOOK Food Politics

Examines how marketing practices promote overeating and malnutrition, and discusses the influence the food industry has over government and health care.