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Dietary Patterns, Food Chemistry and Human Health

BuchKartoniert, Paperback
51 Seiten
Englisch
Springererschienen am17.04.20191st ed. 2019
Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues.mehr
Verfügbare Formate
BuchKartoniert, Paperback
EUR58,84
E-BookPDF1 - PDF WatermarkE-Book
EUR58,84

Produkt

KlappentextChapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues.
Zusammenfassung
Connects dietary patterns to chronic diseases

Describes how vegetable fats are used in the food industry

Explores the increasing availability of vegan products
Details
ISBN/GTIN978-3-030-14653-5
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2019
Erscheinungsdatum17.04.2019
Auflage1st ed. 2019
ReiheSpringerBriefs in Molecular Science
Seiten51 Seiten
SpracheEnglisch
Gewicht118 g
IllustrationenVI, 51 p. 10 illus., 2 illus. in color.
Artikel-Nr.46138413

Inhalt/Kritik

Inhaltsverzeichnis
Deleterious Consequences of Dietary Advanced Glycation End Products on Human Health Due to Oxidative Stress and Inflammation.- The Amount of Carbohydrates in the Modern Diet and the Influence of  Food Taxes for Public Health Purposes.- Fat Content in Selected Industrial Products: the Role of Selected Vegetable Oils.- Protein Sources in the Modern Food Industry: Are Vegan Foods the Right Choice?.mehr

Schlagworte

Autor

Suresh D. Sharma, Ph.D., is an Assistant Research Professor at the Department of Biochemistry and Molecular Biology at Penn State University (Pennsylvania, USA). His research focuses on understanding diabetes, sleep apnea, and various viral diseases at the molecular level. Dr. Sharma has published numerous publications in international, peer-reviewed journals, and has presented talks at several international conferences and symposiums. He is also a member of the American Society of Virology.
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association 'Componiamo il Futuro'(CO.I.F.) in Palermo, Italy (sector: professional training).