Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Reducing Saturated Fats in Foods
| Reducing Saturated Fats in Foods |
| Autore | Talbot G |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2011 |
| Descrizione fisica | 1 online resource (833 p.) |
| Disciplina |
612.01577
664.3 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food -- Fat content
Lipids in human nutrition Saturated fatty acids in human nutrition Saturated fatty acids in human nutrition - Fat content Food Lipids Food and Beverages Fats Food Industry Industry Technology, Industry, and Agriculture Dietary Fats Fatty Acids Food Technology Human Anatomy & Physiology Health & Biological Sciences Animal Biochemistry |
| ISBN |
9780857092472
0857092472 9781613443286 1613443285 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover 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
1.5 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 3.2 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) 4.5 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 5.4 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: 7.1 Introduction |
| Record Nr. | UNINA-9911006691003321 |
Talbot G
|
||
| Burlington, : Elsevier Science, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot
| Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot |
| Pubbl/distr/stampa | Amsterdam : , : Elsevier, , [2015] |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664.3 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Lipids in nutrition
Lipids - Biotechnology Lipids - Synthesis Oils and fats - Biotechnology |
| ISBN |
1-78242-397-4
1-78242-376-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides
1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 α -desmethylsterols); 4 α -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins 1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography ( H ... 1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil 1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products 1.9 . Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, ... |
| Record Nr. | UNINA-9910797375903321 |
| Amsterdam : , : Elsevier, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot
| Specialty oils and fats in food and nutrition : properties, processing and applications / / edited by Geoff Talbot |
| Pubbl/distr/stampa | Amsterdam : , : Elsevier, , [2015] |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664.3 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Lipids in nutrition
Lipids - Biotechnology Lipids - Synthesis Oils and fats - Biotechnology |
| ISBN |
1-78242-397-4
1-78242-376-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides
1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 α -desmethylsterols); 4 α -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins 1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography ( H ... 1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil 1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products 1.9 . Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, ... |
| Record Nr. | UNINA-9910808007903321 |
| Amsterdam : , : Elsevier, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||