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Reducing saturated fats in foods /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Pub.,
2011.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 221. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
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| 020 | |a 9780857092472 |q (electronic bk.) | ||
| 020 | |z 1845697405 | ||
| 020 | |z 9781845697402 | ||
| 020 | |z 1613443285 | ||
| 020 | |z 9781613443286 | ||
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| 029 | 1 | |a CHNEW |b 001010348 | |
| 035 | |a (OCoLC)768730707 |z (OCoLC)866858738 |z (OCoLC)879582104 |z (OCoLC)1066010313 |z (OCoLC)1229186049 | ||
| 050 | 4 | |a QP752.S37 |b R43 2011eb | |
| 060 | 4 | |a 2013 J-676 | |
| 060 | 4 | |a QU 90 | |
| 070 | |a QP752.S37 |b R43 2011 | ||
| 072 | 7 | |a MED |x 075000 |2 bisacsh | |
| 072 | 7 | |a SCI |x 036000 |2 bisacsh | |
| 082 | 0 | 4 | |a 612.01577 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Reducing saturated fats in foods / |c edited by Geoff Talbot. |
| 260 | |a Oxford : |b Woodhead Pub., |c 2011. | ||
| 300 | |a 1 online resource (xxi, 377 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition, |x 2042-8057 ; |v no. 221 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (Knovel, viewed Dec. 19, 2011). | |
| 520 | |a 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. | ||
| 505 | 0 | |a Saturated fats in foods and strategies for their replacement: an introduction / G. Talbot -- The functional attributes that fats bring to food / E.H.A. de Hoog [and others] -- Sources of saturated and other dietary fats / G. Talbot -- Health aspects of saturated fatty acids / J.I. Pedersen, B. Kirkhus -- Chronic disease risk associated with different dietary saturated fatty acids / D.I. Givens and K.E. Kliem -- Nutritional characteristics of palm oil / P. Khosla, K. Sundram. | |
| 505 | 0 | |a Reducing saturated fat using emulsion technology / W.G. Morley -- Diacylglycerol oils: nutritional aspects and applications in foods / O.M. Lai, S.-K. Lo -- Saturated fat reduction in milk and dairy products / E.S. Komorowski -- Saturated fat reduction in butchered meat / K.R. Matthews -- Saturated fat reduction in processed meat products / S. Barbut -- Altering animal diet to reduce saturated fat in meat and milk / A.P. Moloney. | |
| 505 | 0 | |a Reducing saturated fat in savoury snacks and fried foods / A.M. Kita -- Saturated fat reduction in biscuits / G. Atkinson -- Saturated fat reduction in pastry / B. de Cindio and F.R. Lupi -- Reducing saturated fat in chocolate, compound coatings and filled confectionery products / G. Talbot -- Saturated fat reduction in ice cream / J. Underdown, P.J. Quail, K.W. Smith -- Saturated fat reduction in sauces / P. Smith. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Saturated fatty acids in human nutrition. | |
| 650 | 0 | |a Lipids in human nutrition. | |
| 650 | 0 | |a Food |x Fat content. | |
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 0 | |a Food. | |
| 650 | 1 | 2 | |a Fatty Acids |
| 650 | 2 | 2 | |a Dietary Fats |
| 650 | 2 | 2 | |a Food Technology |
| 650 | 2 | 2 | |a Food |
| 650 | 6 | |a Acides gras saturés dans l'alimentation humaine. | |
| 650 | 6 | |a Lipides dans l'alimentation humaine. | |
| 650 | 6 | |a Aliments |x Teneur en matière grasse. | |
| 650 | 6 | |a Huiles et graisses comestibles. | |
| 650 | 6 | |a Aliments. | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a MEDICAL |x Physiology. |2 bisacsh | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Human Anatomy & Physiology. |2 bisacsh | |
| 650 | 7 | |a Oils and fats, Edible |2 fast |0 (OCoLC)fst01045014 | |
| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Food |x Fat content. |2 fast |0 (OCoLC)fst00930511 | |
| 650 | 7 | |a Lipids in human nutrition. |2 fast |0 (OCoLC)fst00999388 | |
| 650 | 7 | |a Saturated fatty acids in human nutrition. |2 fast |0 (OCoLC)fst01105847 | |
| 650 | 7 | |a Human Anatomy & Physiology. |2 hilcc | |
| 650 | 7 | |a Health & Biological Sciences. |2 hilcc | |
| 650 | 7 | |a Animal Biochemistry. |2 hilcc | |
| 653 | 0 | 0 | |a verzadigde vetten |
| 653 | 0 | 0 | |a saturated fats |
| 653 | 0 | 0 | |a productontwikkeling |
| 653 | 0 | 0 | |a product development |
| 653 | 1 | 0 | |a Food Product Design |
| 653 | 1 | 0 | |a Productontwikkeling van levensmiddelen |
| 700 | 1 | |a Talbot, Geoff. | |
| 776 | 0 | 8 | |i Print version: |t Reducing saturated fats in foods. |d Oxford : Woodhead Pub., 2011 |z 9781845697402 |z 1845697405 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 221. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpRSFF0003/toc |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1584457 | ||
| 938 | |a EBSCOhost |b EBSC |n 683146 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n cis27393543 | ||
| 938 | |a YBP Library Services |b YANK |n 11464836 | ||
| 994 | |a 92 |b IZTAP | ||