Improving the fat content of foodsAuthor:
Publisher: CRC Press
Publish date: marzo 2006
Explores the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes, and cancer Discusses the health benefits of monounsaturated fats, polyunsaturated fatty acids, and conjugated linoleic acids Covers the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods Includes information on how to improve fatty acid composition in dairy products and milk and the use of fat replacers 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.
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