| Description |
1 online resource (xvii, 542 pages) : illustrations |
| Series |
Woodhead Publishing series in food science, technology and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Contents |
pt. 1. Dietary fats and health -- pt. 2. Reducing saturated fatty acids in food -- pt. 3. Using polyunsaturated and other modified fatty acids in food products |
| Summary |
Annotation 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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food -- Fat content.
|
|
Oils and fats, Edible.
|
|
Unsaturated fatty acids in human nutrition.
|
|
Dietary Fats
|
|
Dietary Fats, Unsaturated
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
COOKING -- General.
|
|
Unsaturated fatty acids in human nutrition
|
|
Oils and fats, Edible
|
|
Food -- Fat content
|
| Genre/Form |
Electronic book
|
| Form |
Electronic book
|
| Author |
Williams, Christine M., editor.
|
|
Buttriss, Judith, editor.
|
| ISBN |
1591249864 |
|
9781591249863 |
|
1845691075 |
|
9781845691073 |
|
1855739658 |
|
9781855739659 |
|
084939208X |
|
9780849392085 |
|
