Improving the Fat Content of Foods - Couverture rigide

Couverture rigide

ISBN 10 : 1855739658 ISBN 13 : 9781855739659

Editeur : Woodhead Publishing Ltd, 2006

Synopsis

Dietary fats have long been recognised as having a major impact on health, negative in the case of consumers' excessive intake of saturated fatty acids, positive in the case of increasing consumers' intake of long chain n-3 polyunsaturated fatty acids (PUFAs). However, progress in ensuring that consumers achieve a nutritionally-optimal fat intake has been slow. This important book reviews the range of steps needed to improve the fat content of foods whilst maintaining sensory quality.

Key Features: reviews the influence of dietary fats on health; investigates practical strategies for improving the fat content of food products; discusses improving the fat content of foods whilst maintaining sensory quality; written by a distinguished editor and international team of contributors.

Contents: Part 1 Dietary fats and health: Health problems associated with saturated fatty acid intake; Dietary fatty acids, insulin resistance and diabetes; Lipid gene interactions, diet and health; Health benefits of monounsaturated fatty acids; Health benefits of polyunsaturated fatty acids (PUFAs); Dietary fat and obesity; Specific fatty acids and structured lipids for weight control; Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality; Gaining consumer acceptance of low-fat foods; Optimising dairy milk fatty acid composition; Optimising goat milk and cheese fatty acid composition; Reducing fats in raw meat; Producing low-fat meat products; The use of fat replacers for weight loss and control; Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats; Using polyunsaturated fatty acids (PUFAs) as functional ingredients; New marine sources of polyunsaturated fatty acids (PUFAs); Producing polyunsaturated fatty acids (PUFAs) from plant sources; Modifying hydrogenated fats; Novel fats for the future.

A propos du livre

À propos de l'auteur

Professor Christine Williams is Hugh Sinclair Professor of Human Nutrition and Head of the School of Food Biosciences at the University of Reading, UK. Dr Judith Buttriss is Science Director of the British Nutrition Foundation.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 1855739658
• ISBN 13: 9781855739659
• Reliure: Relié
• Nombre de pages: 560
• Éditeur: Williams C, Buttriss J
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible