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 |
|---|---|---|---|---|---|---|---|
Books
|
UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 641.3 Williams 18980 1st 2006 Food.Science (Browse shelf) | Available | 18980 |
Total holds: 0
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.
There are no comments for this item.