Articles liés à Recent Developments in Low Fat Meat Products
Synopsis
Ces dernières années, les consommateurs sont très conscients de leur nutrition et de leur santé et choisissent des produits à base de viande faible en gras, car ils sont perçus au moins par beaucoup comme « meilleurs pour vous » que de nombreux homologues traditionnels qui contiennent plus de graisses. La composition qualitative des graisses animales dans l'alimentation a été critiquée pour leur teneur élevée en acides gras saturés qui est associée à un risque accru de certains types de cancer, d'hypercholestérol sanguin et de CHD. Cependant, la réduction de la graisse dans les produits carnés restructurés est extrêmement difficile et pose des difficultés en termes de qualité des produits alimentaires. Pour cette raison, un certain nombre de substances (telles que les glucides, les protéines et les lipides) à haute capacité de liaison à l'eau, capables de favoriser la texture, la sensation de bouche et les gels de forme ont été examinées pour leur capacité à remplacer les graisses et sont appelées substituts de graisse. Un aperçu des effets potentiels de la graisse animale sur la santé humaine est inclus dans le livre. Ce livre scientifique aborde également brièvement les principales caractéristiques, fonctions et effets potentiels sur l'état de santé des substituts de graisse qui sont disponibles dans le commerce et quelques-uns qui sont en cours de développement.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Acheter neuf
Afficher cet article
EUR 35,90
EUR 23 expédition depuis Allemagne vers Etats-Unis
Destinations, frais et délaisRésultats de recherche pour Recent Developments in Low Fat Meat Products
Image fournie par le vendeur
Recent Developments in Low Fat Meat Products
Edité par
LAP LAMBERT Academic Publishing Mai 2018, 2018
ISBN 10 : 6202069155
ISBN 13 : 9786202069151
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In recent years, consumers are very much conscious about their nutrition and health and choose low fat meat products as these are perceived at least by many to be 'better for you' than many traditional counterparts that contain higher amounts of fat. The qualitative composition of animal fat in the diet has been criticized for their high content of saturated fatty acids which is associated with increased risk for some types of cancer, high blood cholesterol and CHD. However, reduction of fat in restructured meat products is extremely challenging and poses difficulties in terms of quality of food products. For this reason, a number of substances (such as carbohydrate, protein and lipid based) with high water-binding capacity, able to promote the texture, mouth feel and form gels have been examined for their ability to replace fat and are called fat replacers. An overview of potential effects of animal fat on human health is included in the book. This scientific book also briefly discusses key characteristics, functions and potential effects on health status of fat replacers that are commercially available and a few that are under development. 72 pp. Englisch. N° de réf. du vendeur 9786202069151
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Recent Developments in Low Fat Meat Products
Edité par
LAP LAMBERT Academic Publishing, 2018
ISBN 10 : 6202069155
ISBN 13 : 9786202069151
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Rather SajadDr. Sajad A. Rather obtained Masters Degree in Food Technology (2011) and Doctorate in Food Technology (2017) from University of Kashmir, J & K, India. Qualified NET in Food Technology through ICAR-ASRB (2011). He has be. N° de réf. du vendeur 385662238
Quantité disponible : Plus de 20 disponibles
Image fournie par le vendeur
Recent Developments in Low Fat Meat Products
Edité par
LAP LAMBERT Academic Publishing Mai 2018, 2018
ISBN 10 : 6202069155
ISBN 13 : 9786202069151
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -In recent years, consumers are very much conscious about their nutrition and health and choose low fat meat products as these are perceived at least by many to be ¿better for yoü than many traditional counterparts that contain higher amounts of fat. The qualitative composition of animal fat in the diet has been criticized for their high content of saturated fatty acids which is associated with increased risk for some types of cancer, high blood cholesterol and CHD. However, reduction of fat in restructured meat products is extremely challenging and poses difficulties in terms of quality of food products. For this reason, a number of substances (such as carbohydrate, protein and lipid based) with high water-binding capacity, able to promote the texture, mouth feel and form gels have been examined for their ability to replace fat and are called fat replacers. An overview of potential effects of animal fat on human health is included in the book. This scientific book also briefly discusses key characteristics, functions and potential effects on health status of fat replacers that are commercially available and a few that are under development.Books on Demand GmbH, Überseering 33, 22297 Hamburg 72 pp. Englisch. N° de réf. du vendeur 9786202069151
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Recent Developments in Low Fat Meat Products
Edité par
LAP LAMBERT Academic Publishing, 2018
ISBN 10 : 6202069155
ISBN 13 : 9786202069151
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In recent years, consumers are very much conscious about their nutrition and health and choose low fat meat products as these are perceived at least by many to be 'better for you' than many traditional counterparts that contain higher amounts of fat. The qualitative composition of animal fat in the diet has been criticized for their high content of saturated fatty acids which is associated with increased risk for some types of cancer, high blood cholesterol and CHD. However, reduction of fat in restructured meat products is extremely challenging and poses difficulties in terms of quality of food products. For this reason, a number of substances (such as carbohydrate, protein and lipid based) with high water-binding capacity, able to promote the texture, mouth feel and form gels have been examined for their ability to replace fat and are called fat replacers. An overview of potential effects of animal fat on human health is included in the book. This scientific book also briefly discusses key characteristics, functions and potential effects on health status of fat replacers that are commercially available and a few that are under development. N° de réf. du vendeur 9786202069151
Quantité disponible : 1 disponible(s)