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010   $a3-030-14654-5
024 7 $a10.1007/978-3-030-14654-2
035   $a(CKB)4100000007881190
035   $a(MiAaPQ)EBC5754900
035   $a(DE-He213)978-3-030-14654-2
035   $a(PPN)235669563
035   $a(EXLCZ)994100000007881190
100   $a20190409d2019      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aDietary Patterns, Food Chemistry and Human Health /$fby Suresh D. Sharma, Michele Barone
205   $a1st ed. 2019.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019.
215   $a1 online resource (56 pages)
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-030-14653-7 
320   $aIncludes bibliographical references.
327   $aDeleterious 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?.
330   $aThis brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aNutrition   
606   $aPublic health
606   $aCarbohydrates
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
606   $aPublic Health$3https://scigraph.springernature.com/ontologies/product-market-codes/H27002
606   $aCarbohydrate Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19030
615  0$aFood?Biotechnology.
615  0$aNutrition   .
615  0$aPublic health.
615  0$aCarbohydrates.
615 14$aFood Science.
615 24$aNutrition.
615 24$aPublic Health.
615 24$aCarbohydrate Chemistry.
676   $a613.2
676   $a613.2
700   $aSharma$b Suresh D$4aut$4http://id.loc.gov/vocabulary/relators/aut$0770188
702   $aBarone$b Michele$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910337935703321
996   $aDietary Patterns, Food Chemistry and Human Health$92513986
997   $aUNINA