Coverart for item
The Resource Reducing saturated fats in foods, edited by Geoff Talbot, (electronic book)

Reducing saturated fats in foods, edited by Geoff Talbot, (electronic book)

Label
Reducing saturated fats in foods
Title
Reducing saturated fats in foods
Statement of responsibility
edited by Geoff Talbot
Contributor
Subject
Language
eng
Summary
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 saturatesExplores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributesFocuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected
Member of
Cataloging source
HNK
Dewey number
612.01577
Illustrations
illustrations
Index
index present
LC call number
QP752.S37
LC item number
R43 2011eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Talbot, Geoff
Series statement
Woodhead Publishing series in food science, technology and nutrition,
Series volume
221
http://library.link/vocab/subjectName
  • Saturated fatty acids in human nutrition
  • Lipids in human nutrition
  • Food
Label
Reducing saturated fats in foods, edited by Geoff Talbot, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Dimensions
unknown
Extent
1 online resource (xxi, 377 p.)
Form of item
electronic
Isbn
9780857092472
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote
Label
Reducing saturated fats in foods, edited by Geoff Talbot, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Dimensions
unknown
Extent
1 online resource (xxi, 377 p.)
Form of item
electronic
Isbn
9780857092472
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote

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