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Fats in food products

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Published by Blackie Academic & Professional in London, New York .
Written in English

Subjects:

  • Food -- Composition.,
  • Food -- Fat content.

Book details:

Edition Notes

Includes bibliographical references and index.

Statementedited by D.P.J. Moran and K.K. Rajah.
ContributionsMoran, D. P. J., Rajah, Kanes K.
Classifications
LC ClassificationsTP372.5 .F38 1994
The Physical Object
Paginationxvi, 415 p. :
Number of Pages415
ID Numbers
Open LibraryOL1410237M
ISBN 101858610060
LC Control Number93018951

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The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Get this from a library! Fats in Food Products. [D P J Moran; K K Rajah] -- The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention.   Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced : Frank Gunstone. ISBN: OCLC Number: Description: xvi, pages: illustrations ; 23 cm: Responsibility: edited by D.P.J.

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 : Hardcover. Abstract: This book as a whole is concerned with the reduction of saturated fats in foods. The background to this, both in terms of the clinical nutritional studies backing up the need for such reductions to be made and the sources of saturated fats in the diet, are discussed in the first part of the book.   Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry. About the Author Frank Gunstone is Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Cited by:

Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as. Use these resources to learn about nutrients in the foods you eat. Find information on carbohydrates, proteins, fats, vitamins, minerals, and more. This type of fat comes mainly from animal sources of food, such as red meat, poultry and full-fat dairy products. Saturated fats raise high-density lipoprotein (HDL or "good") cholesterol and low-density lipoprotein (LDL or "bad") cholesterol levels, which may increase your risk of cardiovascular disease. Lipid Intake: National Surveys. Actual intakes of various lipids have been estimated in national surveys, but the different surveys fail to agree on trends in actual consumption of from the USDA's Nationwide Food Consumption Surveys (NFCS) of , , and show little change in fat levels used by households, but mean individual intakes were lower during than in.