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Reducing Saturated Fats In Foods

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Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods Book
Author : G Talbot
Publisher : Elsevier
Release : 2011-04-19
ISBN : 0857092472
Language : En, Es, Fr & De

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Book Description :

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 saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Eat for Life

Eat for Life Book
Author : National Academy of Sciences,Institute of Medicine
Publisher : National Academies Press
Release : 1992-01-01
ISBN : 0309040493
Language : En, Es, Fr & De

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Book Description :

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

Dietary Guidelines for Americans 2015 2020

Dietary Guidelines for Americans 2015 2020 Book
Author : HHS, Office of Disease Prevention and Health Promotion (U.S.),USDA , Center for Nutrition Policy Promotion (U.S.)
Publisher : Government Printing Office
Release : 2015-12-31
ISBN : 0160934656
Language : En, Es, Fr & De

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Book Description :

Learn more about how health nutrition experts can help you make the correct food choices for a healthy lifestyle The eighth edition of the Dietary Guidelines is designed for professionals to help all individuals, ages 2 years-old and above, and their families to consume a healthy, nutritionally adequate diet. The 2015-2020 edition provides five overarching Guidelines that encourage: healthy eating patterns recognize that individuals will need to make shifts in their food and beverage choices to achieve a healthy pattern acknowledge that all segments of our society have a role to play in supporting healthy choices provides a healthy framework in which individuals can enjoy foods that meet their personal, cultural and traditional preferences within their food budget This guidance can help you choose a healthy diet and focus on preventing the diet-related chronic diseases that continue to impact American populations. It is also intended to help you to improve and maintain overall health for disease prevention. **NOTE: This printed edition contains a minor typographical error within the Appendix. The Errata Sheet describing the errors can be found by clicking here. This same errata sheet can be used for the digital formats of this product available for free. Health professionals, including physicians, nutritionists, dietary counselors, nurses, hospitality meal planners, health policymakers, and beneficiaries of the USDA National School Lunch and School Breakfast program and their administrators may find these guidelines most useful. American consumers can also use this information to help make helathy food choices for themselves and their families.

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide 5th Ed

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide  5th Ed Book
Author : Roberta Duyff
Publisher : HarperCollins
Release : 2017-04-18
ISBN : 0544520599
Language : En, Es, Fr & De

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Book Description :

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

Improving the Fat Content of Foods

Improving the Fat Content of Foods Book
Author : C Williams,J Buttriss
Publisher : Woodhead Publishing
Release : 2006-01-31
ISBN : 1845691075
Language : En, Es, Fr & De

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Book Description :

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products. Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats. With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. Reviews the influence of dietary fats on health Investigates practical strategies for improving the fat content of food products Discusses improving the fat content of foods whilst maintaining sensory quality

Diet and Health

Diet and Health Book
Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publisher : National Academies Press
Release : 1989-01-01
ISBN : 0309039940
Language : En, Es, Fr & De

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Book Description :

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.

Saturated Fats and Health

Saturated Fats and Health Book
Author : Anonim
Publisher : Unknown
Release : 2019
ISBN : 9781787761445
Language : En, Es, Fr & De

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Book Description :

Download Saturated Fats and Health book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Fat Detection

Fat Detection Book
Author : Jean-Pierre Montmayeur,Johannes le Coutre
Publisher : CRC Press
Release : 2009-09-14
ISBN : 9781420067767
Language : En, Es, Fr & De

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Book Description :

Presents the State-of-the-Art in Fat Taste Transduction A 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 sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions Book
Author : Dharma R. Kodali
Publisher : Elsevier
Release : 2014-04-22
ISBN : 1630670332
Language : En, Es, Fr & De

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Book Description :

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Nutrition

Nutrition Book
Author : Alice Callahan,Heather Leonard,Tamberly Powell
Publisher : Unknown
Release : 2020
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Nutrition book written by Alice Callahan,Heather Leonard,Tamberly Powell, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Evolving Human Nutrition

Evolving Human Nutrition Book
Author : Stanley J. Ulijaszek,Neil Mann,Sarah Elton
Publisher : Cambridge University Press
Release : 2012-10-18
ISBN : 0521869161
Language : En, Es, Fr & De

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Book Description :

Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.

The Great Cholesterol Myth

The Great Cholesterol Myth Book
Author : Jonny Bowden,Stephen Sinatra
Publisher : Fair Winds
Release : 2012-11-01
ISBN : 1592335217
Language : En, Es, Fr & De

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Book Description :

Heart disease is the #1 killer. However, traditional heart disease protocols--with their emphasis on lowering cholesterol--have it all wrong. Emerging science is showing that cholesterol levels are a poor predictor of heart disease and that standard prescriptions for lowering it, such as ineffective low-fat/high-carb diets and serious, side-effect-causing statin drugs, obscure the real causes of heart disease. Even doctors at leading institutions have been misled for years based on creative reporting of research results from pharmaceutical companies intent on supporting the $31-billion-a-year cholesterol-lowering drug industry. The Great Cholesterol Myth reveals the real culprits of heart disease, including: - Inflammation - Fibrinogen - Triglycerides - Homocysteine - Belly fat - Triglyceride to HCL ratios - High glycemic levels Bestselling health authors Jonny Bowden, Ph.D., and Stephen Sinatra, M.D. give readers a 4-part strategy based on the latest studies and clinical findings for effectively preventing, managing, and reversing heart disease, focusing on diet, exercise, supplements, and stress and anger management. Get proven, evidence-based strategies from the experts with The Great Cholesterol Myth. MYTHS VS. FACTS Myth–High cholesterol is the cause of heart disease. Fact–Cholesterol is only a minor player in the cascade of inflammation which is a cause of heart disease. Myth–High cholesterol is a predictor of heart attack. Fact–There is no correlation between cholesterol and heart attack. Myth–Lowering cholesterol with statin drugs will prolong your life. Fact–There is no data to show that statins have a significant impact on longevity. Myth–Statin drugs are safe. Fact–Statin drugs can be extremely toxic including causing death. Myth–Statin drugs are useful in men, women and the elderly. Fact–Statin drugs do the best job in middle-aged men with coronary disease. Myth–Statin drugs are useful in middle-aged men with coronary artery disease because of its impact on cholesterol. Fact–Statin drugs reduce inflammation and improve blood viscosity (thinning blood). Statins are extremely helpful in men with low HDL and coronary artery disease. Myth–Saturated fat is dangerous. Fact–Saturated fats are not dangerous. The killer fats are the transfats from partially hydrogenated oils. Myth–The higher the cholesterol, the shorter the lifespan. Fact–Higher cholesterol protects you from gastrointestinal disease, pulmonary disease and hemorrhagic stroke. Myth–A high carbohydrate diet protects you from heart disease. Fact–Simple processed carbs and sugars predispose you to heart disease. Myth–Fat is bad for your health. Fact–Monounsaturated and saturated fats protect you from metabolic syndrome. Sugar is the foe in cardiovascular disease. Myth–There is good (HDL) cholesterol and bad (LDL) cholesterol. Fact–This is over-simplistic. You must fractionate LDL and HDL to assess the components. Myth–Cholesterol causes heart disease. Fact–Cholesterol is only a theory in heart disease and only the small component of LP(a) or “bb shot” LDL predisposes one to oxidation and inflammation.

Overcoming Multiple Sclerosis

Overcoming Multiple Sclerosis Book
Author : George Jelinek
Publisher : Allen & Unwin
Release : 2016-06-22
ISBN : 1952533740
Language : En, Es, Fr & De

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Book Description :

A practical guide to the successful Overcoming Multiple Sclerosis recovery program for people with MS and their doctors. Thousands of people with MS around the world are now following this preventive medicine approach and living healthy, active lives. Overcoming Multiple Sclerosis is an established and successful program of treatment. Once a diagnosis of MS meant inevitable decline and disability. Now thousands of people around the world are living healthy, active lives on the Overcoming Multiple Sclerosis recovery program. Overcoming Multiple Sclerosis explains the nature of MS and outlines an evidence-based 7 step program for recovery. Professor George Jelinek devised the program from an exhaustive analysis of medical research when he was first diagnosed with MS in 1999. It has been refined through major ongoing international clinical studies under Professor Jelinek's leadership, examining the lifestyles of several thousand people with MS world-wide and their health outcomes. Overcoming Multiple Sclerosis is invaluable for anyone recently diagnosed with MS, living with MS for years, or with a family member with MS. It makes an ideal resource for doctors treating people with MS. 'I would have no hesitation in recommending Overcoming Multiple Sclerosis to my patients, but also to my friends and colleagues.' Professor Gavin Giovannoni, MBBCh, PhD, FCP (S.A., Neurol.), FRCP, FRCPath, Chair of Neurology, Blizard Institute, Barts and The London School of Medicine and Dentistry 'Overcoming Multiple Sclerosis combines hard scientific evidence with practical advice and compassion. It will be of benefit to nearly everybody affected by MS and I heartily recommend it.' Dr Peter Fisher FRCP , Physician to Her Majesty Queen Elizabeth II, and Director of Research, Royal London Hospital for Integrated Medicine

Dietary Fats and Health

Dietary Fats and Health Book
Author : Edward George Perkins,W. J. Visek
Publisher : The American Oil Chemists Society
Release : 1983
ISBN : 9789993913528
Language : En, Es, Fr & De

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Book Description :

Abstracts: This collection of proceedings provides the latest scientific information in fat chemistry and technology as related to nutrition, the general role of fats in nutrition, metabolism of isomeric fats, and the role of vitamins A, D, K, and E in health and disease. The role of lipids in heart disease and cancer, and the effects of diet on the high density lipoproteins were also discussed.

Transforming the Food Supply

Transforming the Food Supply Book
Author : Canada. Trans Fat Task Force
Publisher : Unknown
Release : 2006
ISBN : 9780662438694
Language : En, Es, Fr & De

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Book Description :

Download Transforming the Food Supply book written by Canada. Trans Fat Task Force, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Starch Solution

The Starch Solution Book
Author : John McDougall,Mary McDougall
Publisher : Rodale Books
Release : 2013-06-04
ISBN : 1609613945
Language : En, Es, Fr & De

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Book Description :

A bestselling author's groundbreaking eating plan that challenges the notion that starch is unhealthy From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing. In The Starch Solution, bestselling diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, turn the notion that starch is bad for you on its head. The Starch Solution is based on a simple swap: fueling your body primarily with carbohydrates rather than proteins and fats. This will help you lose weight and prevent a variety of ills. Fad diets come and go, but Dr. McDougall has been a proponent of the plant-based diet for decades, and his medical credibility is unassailable. He is one of the mainstay experts cited in the bestselling and now seminal China Study—called the "Grand Prix of epidemiology" by the New York Times. But what The China Study lacks is a plan. Dr. McDougall grounds The Starch Solution in rigorous scientific fact and research, giving readers easy tools to implement these changes into their lifestyle with a 7-Day Quick Start Plan and 100 delicious recipes. This book includes testimonials from among the hundreds Dr. McDougall has received, including people who have lost more than 125 pounds in mere months as well as patients who have conquered lifethreatening illnesses such as diabetes and cardiac ailments.

Your Guide to Lowering Your Blood Pressure with Dash

Your Guide to Lowering Your Blood Pressure with Dash Book
Author : U. S. Department Human Services,National Health,Department Of Health And Human Services,Lung, and Blood, National Heart Institute,National Heart Lung Institute, And
Publisher : Createspace Independent Publishing Platform
Release : 2012-07-09
ISBN : 9781478215295
Language : En, Es, Fr & De

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Book Description :

This book by the National Institutes of Health (Publication 06-4082) and the National Heart, Lung, and Blood Institute provides information and effective ways to work with your diet because what you choose to eat affects your chances of developing high blood pressure, or hypertension (the medical term). Recent studies show that blood pressure can be lowered by following the Dietary Approaches to Stop Hypertension (DASH) eating plan-and by eating less salt, also called sodium. While each step alone lowers blood pressure, the combination of the eating plan and a reduced sodium intake gives the biggest benefit and may help prevent the development of high blood pressure. This book, based on the DASH research findings, tells how to follow the DASH eating plan and reduce the amount of sodium you consume. It offers tips on how to start and stay on the eating plan, as well as a week of menus and some recipes. The menus and recipes are given for two levels of daily sodium consumption-2,300 and 1,500 milligrams per day. Twenty-three hundred milligrams is the highest level considered acceptable by the National High Blood Pressure Education Program. It is also the highest amount recommended for healthy Americans by the 2005 "U.S. Dietary Guidelines for Americans." The 1,500 milligram level can lower blood pressure further and more recently is the amount recommended by the Institute of Medicine as an adequate intake level and one that most people should try to achieve. The lower your salt intake is, the lower your blood pressure. Studies have found that the DASH menus containing 2,300 milligrams of sodium can lower blood pressure and that an even lower level of sodium, 1,500 milligrams, can further reduce blood pressure. All the menus are lower in sodium than what adults in the United States currently eat-about 4,200 milligrams per day in men and 3,300 milligrams per day in women. Those with high blood pressure and prehypertension may benefit especially from following the DASH eating plan and reducing their sodium intake.

Front of Package Nutrition Rating Systems and Symbols

Front of Package Nutrition Rating Systems and Symbols Book
Author : Institute of Medicine,Food and Nutrition Board,Committee on Examination of Front-of-Package Nutrition Rating Systems and Symbols
Publisher : National Academies Press
Release : 2010-12-21
ISBN : 9780309186520
Language : En, Es, Fr & De

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Book Description :

The federal government requires that most packaged foods carry a standardized label--the Nutrition Facts panel--that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education tool in the future, Congress directed the Centers for Disease Control and Prevention to undertake a two-phase study with the IOM on FOP nutrition rating systems and nutrition-related symbols. The Food and Drug Administration is also a sponsor. In Phase 1 of its study, the IOM reviewed current systems and examined the strength and limitations of the nutrition criteria that underlie them. The IOM concludes that it would be useful for FOP labeling to display calorie information and serving sizes in familiar household measures. In addition, as FOP systems may have the greatest benefit if the nutrients displayed are limited to those most closely related to prominent health conditions, FOP labeling should provide information on saturated fats, trans fats, and sodium.

Power Foods for the Brain

Power Foods for the Brain Book
Author : Neal D Barnard
Publisher : Balance
Release : 2013-02-19
ISBN : 1455512699
Language : En, Es, Fr & De

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Book Description :

Strengthen your memory with New York Times bestselling author Dr. Neal Barnard’s simple 3-step plan to protecting your brain with your diet. Could your breakfast or lunch be harming your memory? Are you missing out on the foods that could prevent Alzheimer's disease? Everyone knows good nutrition supports your overall health, but few realize that certain foods-power foods-can protect your brain and optimize its function, and even dramatically reduce your risk of Alzheimer's Disease. Now, New York Times bestselling author, clinical researcher and health advocate Dr. Neal Barnard has gathered the most up-to-date research and created a groundbreaking program that can strengthen your memory and protect your brain's health. In this effective 3-step plan Dr. Barnard reveals which foods to increase in your diet and which to avoid, and shows you specific exercises and supplements that can make a difference. It will not only help boost brain health, but it can also reduce your risk of Alzheimer's disease, stroke, and other less serious malfunctions such as low energy, poor sleep patterns, irritability, and lack of focus. You'll discover: The best foods to increase cognitive function Dairy products and meats-the dangers they may pose to your memory The surprising roles alcohol and caffeine play in Alzheimer's risk The latest research on toxic metals, like aluminum found in cookware, soda cans, and common antacids. Plus a detailed menu plan, recipes and time-saving kitchen tips

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction Book
Author : Maurice O'Sullivan
Publisher : Woodhead Publishing
Release : 2020-03-12
ISBN : 0128226129
Language : En, Es, Fr & De

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Book Description :

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients