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024 7 $a10.1007/978-3-031-67395-5
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035   $a(DE-He213)978-3-031-67395-5
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100   $a20240811d2024      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aNutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat /$fby Salvatore Parisi
205   $a1st ed. 2024.
210  1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2024.
215   $a1 online resource (64 pages)
225 1 $aChemistry of Foods,$x2199-7209
311   $a3-031-67394-8 
327   $aSugar, Salt, Milk Fat as Flavour and Satiety Ingredients. A Chemical Perspective -- Advertising of Unhealthy Foods from a Scientific Perspective -- Case Studies of Human Body Requirements of Sugar, Salt, and Milk Fat. A Nutritional and Chemical Review -- Outlook on the Consumption of Sugar, Salt and Milk Fat -- Effects of Glucose, Sodium and Cholesterol Deficiency from a Human Health Perspective.
330   $aThis book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects. The book begins with a chapter devoted to the chemical composition of these taste enhancers and satiety-inducing components, followed by a chapter that sheds light on the persuasive tactics employed by the food industry and their impact on consumer behavior, ultimately discussing the complex relationship between marketing strategies and public health. In Chapter 3, the author presents case studies and explores the nutritional requirements of these ingredients, while considering their physiological effects ad potential implications for human health. In Chapter 4, the author evaluates current consumption patterns and their implications, analyzing trends, policies, and opportunities to shape healthier dietary choices. The book closes with a chapter devoted to the effects of glucose, sodium and cholesterol deficiency, where the author discusses the consequences of imbalanced intake or deficiencies in these ingredients and outlines their impact on human health as well as evidence-based recommendations for keeping a balanced diet. Researchers, scholars, and students in the fields of food science, nutrition, chemistry will understand the appeal of this book.
410  0$aChemistry of Foods,$x2199-7209
606   $aFood$xAnalysis
606   $aChemistry
606   $aNutrition
606   $aClinical biochemistry
606   $aSocial medicine
606   $aCommunication in medicine
606   $aMedical sciences
606   $aFood Chemistry
606   $aNutrition
606   $aMedical Biochemistry
606   $aHealth, Medicine and Society
606   $aHealth Communication
606   $aHealth Sciences
615  0$aFood$xAnalysis.
615  0$aChemistry.
615  0$aNutrition.
615  0$aClinical biochemistry.
615  0$aSocial medicine.
615  0$aCommunication in medicine.
615  0$aMedical sciences.
615 14$aFood Chemistry.
615 24$aNutrition.
615 24$aMedical Biochemistry.
615 24$aHealth, Medicine and Society.
615 24$aHealth Communication.
615 24$aHealth Sciences.
676   $a543
676   $a664.07
700   $aParisi$b Salvatore$0767205
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910879588503321
996   $aNutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat$94206399
997   $aUNINA