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Handbook Of Fat Replacers

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Handbook Of Fat Replacers

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Author : Sibel Roller
language : en
Publisher: CRC Press
Release Date : 1996-06-20

Handbook Of Fat Replacers written by Sibel Roller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-06-20 with Technology & Engineering categories.

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

Handbook Of Fat Replacers

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Author : Sibel Roller
language : en
Publisher:
Release Date : 1996

Handbook Of Fat Replacers written by Sibel Roller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Fat substitutes categories.

Low Calorie Foods Handbook

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Author : Altschul
language : en
Publisher: CRC Press
Release Date : 1993-03-12

Low Calorie Foods Handbook written by Altschul and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-03-12 with Medical categories.

This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.

Lfra Ingredients Handbook

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Author : Gordon Gerard Birch
language : en
Publisher:
Release Date : 2000

Lfra Ingredients Handbook written by Gordon Gerard Birch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Sweeteners categories.

A concise and easy-to-use reference book on the physical, physiological and general properties of bulk and intense sweeteners. In addition, applications for the sweeteners are highlighted and typical product formulations using the sweeteners are provided. The book has been completely revised and supplemented with new sections covering erythritol, brazzein and glycyrrhizin.

Complex Carbohydrates In Foods

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Author : Susan Sungsoo Cho
language : en
Publisher: CRC Press
Release Date : 1999-01-19

Complex Carbohydrates In Foods written by Susan Sungsoo Cho and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-19 with Technology & Engineering categories.

"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

Fat Replacers The Cutting Edge Of Cutting Calories

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Author :
language : en
Publisher: Am Cncl on Science, Health
Release Date :

Fat Replacers The Cutting Edge Of Cutting Calories written by and has been published by Am Cncl on Science, Health this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.

Handbook Of Starch Hydrolysis Products And Their Derivatives

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Author : M.W. Kearsley
language : en
Publisher: Springer Science & Business Media
Release Date : 1995-12-31

Handbook Of Starch Hydrolysis Products And Their Derivatives written by M.W. Kearsley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with Science categories.

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

Handbook Of Diabetes Medical Nutrition Therapy

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Author : Margaret A. Powers (RD.)
language : en
Publisher: Jones & Bartlett Learning
Release Date : 1996

Handbook Of Diabetes Medical Nutrition Therapy written by Margaret A. Powers (RD.) and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Diabetes categories.

Provides dietitians and other health care professionals with the information they need to provide comprehensive diabetes care and self-management training. Topics covered include understanding diabetes (pathophysiology, complications of diabetes); setting and achieving management goals (medical nutrition therapy, nutrition assessment, diabetes medications and delivery methods, exercise benefits and guidelines, comprehensive monitoring, blood glucose monitoring, preparing and evaluating diabetes education programs, counseling skills); selecting a nutrition approach (expanding meal-planning approaches, the exchange system, carbohydrate counting, weight reduction, cultural considerations); macronutrient influence on blood glucose and health (complex and simple carbohydrates in diabetes therapy, identifying protein needs, lipid metabolism and choices, issues in prescribing calories, low-calorie sweeteners and fat replacers, fiber metabolism); making food choices; life stages (children and adolescents, pregnancy and diabetes, caring for older persons); and nutrition and specific clinical conditions (renal disease, hypertension, eating disorders, surgery, gastrointestinal issues, dental care, HIV/AIDS); etc.

Ingredients Handbook

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Author : Janet M. Dalzell
language : en
Publisher:
Release Date : 1998

Ingredients Handbook written by Janet M. Dalzell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Fat substitutes categories.

Nutraceutical And Specialty Lipids And Their Co Products

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Author : Fereidoon Shahidi
language : en
Publisher: CRC Press
Release Date : 2006-03-14

Nutraceutical And Specialty Lipids And Their Co Products written by Fereidoon Shahidi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-14 with Technology & Engineering categories.

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products. Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

Handbook Of Fat Replacers

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