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Sugars Fats And Oils
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Book Synopsis Sugars, Fats and Oils by : Ann Thomas
Download or read book Sugars, Fats and Oils written by Ann Thomas and published by . This book was released on 1998 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: A simple introduction to the place of sugar, fats and oils in our diet. Looks at how they are produced, and some foods that contain them. Suggested level: junior, primary.
Book Synopsis Diet and Health by : National Research Council
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Book Synopsis Fat Detection by : Jean-Pierre Montmayeur
Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Book Synopsis Fats in Food Technology by : Kanes K. Rajah
Download or read book Fats in Food Technology written by Kanes K. Rajah and published by John Wiley & Sons. This book was released on 2014-02-07 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Download or read book Salt Sugar Fat written by Michael Moss and published by Signal. This book was released on 2013-02-26 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
Book Synopsis Food Oils and Fats: Technology, Utilization and Nutrition by : H.W. Lawson
Download or read book Food Oils and Fats: Technology, Utilization and Nutrition written by H.W. Lawson and published by Springer Science & Business Media. This book was released on 1995-12-31 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.
Book Synopsis Fats, Oils, and Sweets by : Ann Thomas
Download or read book Fats, Oils, and Sweets written by Ann Thomas and published by Chelsea House. This book was released on 2002-08-01 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents information on the fats, oils, and sweets group of the USDA Food Guide Pyramid, describing some of the foods in this group, their uses, how they are processed, and their role in nutrition.
Book Synopsis Fats, Oils and Sweets by : Robin Nelson
Download or read book Fats, Oils and Sweets written by Robin Nelson and published by Lerner Books [UK]. This book was released on 2008-03-01 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to the different fats and sweets and the part they play in a healthy diet.
Book Synopsis Fats, Oils, and Sweets by : Helen Frost
Download or read book Fats, Oils, and Sweets written by Helen Frost and published by Capstone. This book was released on 2004-08 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple text and photographs show fats, oils, and sugary foods, and explain how you can make healthy food choices.
Book Synopsis Fats that Heal, Fats that Kill by : Udo Erasmus
Download or read book Fats that Heal, Fats that Kill written by Udo Erasmus and published by Book Publishing Company. This book was released on 1993 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Fats that Heal Fats that Kill, expert Udo Erasmus takes an in-depth look at the oil industry. Read about the politics of health and the way our bodies assimilate oil. Learn about modern healthful oils like flax, evening primrose and hemp.
Book Synopsis Lipids and Edible Oils by : Charis M. Galanakis
Download or read book Lipids and Edible Oils written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-10-05 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste
Book Synopsis Physical Properties of Fats, Oils, and Emulsifiers by : Neil Widlak
Download or read book Physical Properties of Fats, Oils, and Emulsifiers written by Neil Widlak and published by The American Oil Chemists Society. This book was released on 1999 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".
Book Synopsis Eat for Life by : National Academy of Sciences
Download or read book Eat for Life written by National Academy of Sciences and published by National Academies Press. This book was released on 1992-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Book Synopsis The Fatburn Fix by : Catherine Shanahan, M.D.
Download or read book The Fatburn Fix written by Catherine Shanahan, M.D. and published by Flatiron Books. This book was released on 2020-03-24 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: A proven plan to optimize your health by reclaiming your natural ability to burn body fat for fuel The ability to use body fat for energy is essential to health—but over decades of practice, renowned family physician Catherine Shanahan, M.D., observed that many of her patients could not burn their body fat between meals, trapping them in a downward spiral of hunger, fatigue, and weight gain. In The Fatburn Fix, Dr. Shanahan shows us how industrially produced vegetable oils accumulate in our body fat and disrupt our body’s energy-producing systems, driving food addictions that hijack our moods and habits while making it nearly impossible to control our weight. To reclaim our health, we need to detoxify our body fat and help repair our “fatburn” capabilities. Dr. Shanahan shares five important rules to fix your fatburn: 1) Eat natural fats, not vegetable oils. 2) Eat slow-digesting carbs, not starchy carbs or sweets. 3) Seek salt. 4) Drink plenty of water. 5) Supplement with vitamins and minerals. She then provides a revolutionary, step-by-step plan to help reboot your fatburn potential in as little as two weeks. This customizable two-phase plan is widely accessible, easy to follow, and will appeal to the full spectrum of diet ideologies, from plant-based to carnivore to keto and beyond. By making a few changes to what you eat and when, you will lose unwanted weight and restore your body’s ability to store and release energy. With The Fatburn Fix, Dr. Shanahan shows how regaining your fatburn is the key to effortless weight loss and a new, elevated life, paving the way to abundant energy and long-term health and happiness.
Book Synopsis Fats, Oils, and Sweets by : Helen Frost
Download or read book Fats, Oils, and Sweets written by Helen Frost and published by Capstone. This book was released on 2000 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple text and photographs show fats, oils, and sugary foods, and explain how you can make healthy food choices.
Download or read book Fat Chance written by Robert H. Lustig and published by Penguin. This book was released on 2013-12-31 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The landmark New York Times best seller that reveals how the explosion of sugar in our diets has created an obesity epidemic, and what we can do to save ourselves. Robert Lustig is at the forefront of war against sugar — showing us that it's toxic, it's addictive, and it's everywhere because the food companies want it to be. His 90-minute YouTube video "Sugar: The Bitter Truth" has been viewed more than 7 million times. Now, in this landmark book, he documents the science and the politics that have led to personal misery and public crisis — the pandemic of obesity and chronic disease--over the last thirty years. In the late 1970s, when the U.S. government declared that we needed to get the fat out of our diets, the food industry responded by pumping in more sugar to make food more palatable (and more salable), and by removing the fiber to make food last longer on the shelf. The result has been a perfect storm for our health, disastrously altering our biochemistry to make us think we're starving, drive our eating habits out of our control, and turn us into couch potatoes. If we cannot control how we eat, it's because of the catastrophic excess of sugar in our diet--the resulting hormonal imbalances have rewired our brains! To help us lose weight and recover our health, Lustig presents strategies we can each use to readjust the key hormones that regulate hunger, reward, and stress, as well as societal strategies to improve the health of the next generation. With scientific rigor and even a little humor, Fat Chance categorically proves that "a calorie is not a calorie," and takes that knowledge to its logical conclusion--an overhaul of the global food system.
Book Synopsis Front-of-Package Nutrition Rating Systems and Symbols by : Institute of Medicine
Download or read book Front-of-Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
