LEADER 06620nam 22010933u 450 001 9911006691003321 005 20210108154338.0 010 $a9780857092472 010 $a0857092472 010 $a9781613443286 010 $a1613443285 035 $a(CKB)3390000000020378 035 $a(EBL)1584457 035 $a(OCoLC)866858738 035 $a(SSID)ssj0000613465 035 $a(PQKBManifestationID)12246646 035 $a(PQKBTitleCode)TC0000613465 035 $a(PQKBWorkID)10587249 035 $a(PQKB)11345919 035 $a(MiAaPQ)EBC1584457 035 $a(PPN)179860690 035 $a(FR-PaCSA)88819157 035 $a(FRCYB88819157)88819157 035 $a(EXLCZ)993390000000020378 100 $a20140113d2011|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aReducing Saturated Fats in Foods 210 $aBurlington $cElsevier Science$d2011 215 $a1 online resource (833 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 08$a9781845697402 311 08$a1845697405 327 $aCover image; Title page; Table of Contents; Copyright; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I: Saturated fats in foods: functional and nutritional aspects; Chapter 1: Saturated fats in foods and strategies for their replacement: an introduction; Abstract:; 1.1 Background to the need to reduce saturated fats; 1.2 Chemistry and structure of fatty acids and triglycerides; 1.3 Saturated fat and fatty acid consumption in the EU, US and UK; 1.4 Opposing views on effects of saturates on cardiovascular disease 327 $a1.5 Replacements for saturates1.6 Areas not covered by specific chapters in this book; 1.7 Future trends; 1.8 Sources of further information and advice; Chapter 2: The functional attributes that fats bring to food; Abstract:; 2.1 Introduction; 2.2 Perception of fat; 2.3 Role of fat in the texture of foods; 2.4 Engineering fat to tailor appetite; 2.5 Consequences for strategies to reduce fat; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 Acknowledgements; Chapter 3: Sources of saturated and other dietary fats; Abstract:; 3.1 Introduction 327 $a3.2 Vegetable oils rich in saturated fats3.3 Mammalian milk fats; 3.4 Animal carcass fats; 3.5 Hydrogenated fats; 3.6 The trans effect; 3.7 Future trends; 3.8 Sources of further information and advice; Chapter 4: Health aspects of saturated fatty acids; Abstract:; 4.1 Introduction; 4.2 Atherosclerosis as the basis for cardiovascular diseases (CVD); 4.3 Effects of individual fatty acids on plasma total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides (VLDL); 4.4 Effects of fatty acids on other biomarkers related to coronary heart disease (CHD) 327 $a4.5 Evidence linking LDL cholesterol to the development of atherosclerosis and CHD4.6 Effects of saturated fatty acids (SFA) on disease states related to CVD; 4.7 Cancer; 4.8 Dietary recommendations related to SFA; 4.9 Trends in consumption of SFA as related to trends in mortality and incidence of CVD; 4.10 Conclusion; Chapter 5: Chronic disease risk associated with different dietary saturated fatty acids; Abstract:; 5.1 Introduction; 5.2 Key dietary saturated fatty acids; 5.3 Chronic disease risk differences between different saturated fatty acids; 104 Reducing saturated fats in foods 327 $a5.4 The 'stearic acid' effect - chronic disease risk effects of stearic acid5.5 Future trends; Chapter 6: Nutritional characteristics of palm oil; Abstract:; 6.1 Introduction; 6.2 Serum cholesterol, lipoproteins and dietary fatty acids; 6.3 Effects of palm olein as part of a low-fat healthy diet; 6.4 Effects of dietary fatty acids on LDL-C/HDL-C ratios; 6.5 Palm oil minor components; 6.6 Conclusion and future trends; 6.7 Sources of further information and advice; Part II: Food reformulation to reduce saturated fats; Chapter 7: Reducing saturated fat using emulsion technology; Abstract: 327 $a7.1 Introduction 330 $aThe need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aFood -- Fat content 606 $aLipids in human nutrition 606 $aSaturated fatty acids in human nutrition 606 $aSaturated fatty acids in human nutrition$xFat content 606 $aLipids in human nutrition 606 $aFood 606 $aLipids 606 $aFood and Beverages 606 $aFats 606 $aFood Industry 606 $aIndustry 606 $aTechnology, Industry, and Agriculture 606 $aDietary Fats 606 $aFatty Acids 606 $aFood 606 $aFood Technology 606 $aHuman Anatomy & Physiology$2HILCC 606 $aHealth & Biological Sciences$2HILCC 606 $aAnimal Biochemistry$2HILCC 615 4$aFood -- Fat content. 615 4$aLipids in human nutrition. 615 4$aSaturated fatty acids in human nutrition. 615 0$aSaturated fatty acids in human nutrition$xFat content. 615 0$aLipids in human nutrition. 615 0$aFood. 615 2$aLipids. 615 2$aFood and Beverages. 615 2$aFats. 615 2$aFood Industry. 615 2$aIndustry. 615 2$aTechnology, Industry, and Agriculture. 615 2$aDietary Fats. 615 2$aFatty Acids. 615 2$aFood. 615 2$aFood Technology. 615 7$aHuman Anatomy & Physiology 615 7$aHealth & Biological Sciences 615 7$aAnimal Biochemistry 676 $a612.01577 676 $a664.3 700 $aTalbot$b G$01822951 702 $aTalbot$b Geoff 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911006691003321 996 $aReducing Saturated Fats in Foods$94389403 997 $aUNINA