Reducing saturated fats in foods:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Woodhead Pub.
2011
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 221 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 saturatesExplores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributesFocuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected |
| Beschreibung: | 1 Online-Ressource (xxi, 377 p.) |
| ISBN: | 0857092472 9780857092472 1845697405 9781845697402 1613443285 9781613443286 |
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Datensatz im Suchindex
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| dewey-full | 612.01577 |
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| dewey-ones | 612 - Human physiology |
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| isbn | 0857092472 9780857092472 1845697405 9781845697402 1613443285 9781613443286 |
| language | English |
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| spelling | Reducing saturated fats in foods edited by Geoff Talbot Oxford Woodhead Pub. 2011 1 Online-Ressource (xxi, 377 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 221 Includes bibliographical references and index 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 saturatesExplores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributesFocuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected Food / Fat content fast Lipids in human nutrition fast Saturated fatty acids in human nutrition fast MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Medizin Saturated fatty acids in human nutrition Lipids in human nutrition Food Fat content Fettreduziertes Lebensmittel (DE-588)4480030-7 gnd rswk-swf Gesättigte Fettsäuren (DE-588)4208737-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Gesättigte Fettsäuren (DE-588)4208737-5 s Fettreduziertes Lebensmittel (DE-588)4480030-7 s 2\p DE-604 Talbot, Geoff Sonstige oth http://www.sciencedirect.com/science/book/9781845697402 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Reducing saturated fats in foods Food / Fat content fast Lipids in human nutrition fast Saturated fatty acids in human nutrition fast MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Medizin Saturated fatty acids in human nutrition Lipids in human nutrition Food Fat content Fettreduziertes Lebensmittel (DE-588)4480030-7 gnd Gesättigte Fettsäuren (DE-588)4208737-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4480030-7 (DE-588)4208737-5 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Reducing saturated fats in foods |
| title_auth | Reducing saturated fats in foods |
| title_exact_search | Reducing saturated fats in foods |
| title_full | Reducing saturated fats in foods edited by Geoff Talbot |
| title_fullStr | Reducing saturated fats in foods edited by Geoff Talbot |
| title_full_unstemmed | Reducing saturated fats in foods edited by Geoff Talbot |
| title_short | Reducing saturated fats in foods |
| title_sort | reducing saturated fats in foods |
| topic | Food / Fat content fast Lipids in human nutrition fast Saturated fatty acids in human nutrition fast MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Medizin Saturated fatty acids in human nutrition Lipids in human nutrition Food Fat content Fettreduziertes Lebensmittel (DE-588)4480030-7 gnd Gesättigte Fettsäuren (DE-588)4208737-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food / Fat content Lipids in human nutrition Saturated fatty acids in human nutrition MEDICAL / Physiology SCIENCE / Life Sciences / Human Anatomy & Physiology Medizin Food Fat content Fettreduziertes Lebensmittel Gesättigte Fettsäuren Lebensmittel Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781845697402 |
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