Improving The Fat Content of Foods
By: Williams, Christine.
Contributor(s): Buttriss, Judith.
Material type: BookPublisher: UK: CRC Press, 2006Edition: 1st.Description: 542 p.ISBN: 084939208X (hardcover); 9780849392085 (hardcover).Subject(s): Food--Fat content | Food--Composition | Food Science and Human NutritionDDC classification: 641.3 Williams 18980 1st 2006 Food.Science Summary: As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats.Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books | UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 641.3 Williams 18980 1st 2006 Food.Science (Browse shelf) | Available | 18980 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
641.3 Ram 31083 1st 2013 Food.Science Food Chemistry | 641.3 Richardson 23254 1st 2003 Food.Science Chemical Changes in Food During Processing | 641.3 Thapar 24348 1st 2010 Food.Science Food Chemistry | 641.3 Williams 18980 1st 2006 Food.Science Improving The Fat Content of Foods | 641.300154 Coultate 16014 4th 2002 Food.Science Food : The Chemistry of Its Components | 641.3003 UCLA 16011 1st 2002 Food.Science Encyclopedia of Foods : A Guide to Healthy Nutrition | 641.309 Kiple 15561 Vol.1 2000 Food.Science The Cambridge World History of Food |
As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats.
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