Carbohydrate Polyesters As Fat Substitutes

Author: Casimir C. Akoh
Editor: CRC Press
ISBN: 9780824790622
File Size: 59,37 MB
Format: PDF, Docs
Read: 2550
Download

"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification highlighting regulatory aspects, potential applications, and the applicable patent literature."
Carbohydrate Polyesters as Fat Substitutes
Language: en
Pages: 288
Authors: Casimir C. Akoh
Categories: Technology & Engineering
Type: BOOK - Published: 1994-04-19 - Publisher: CRC Press

"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification highlighting regulatory aspects, potential applications, and the applicable patent literature."
Lipid Technologies and Applications
Language: en
Pages: 848
Authors: FredB. Padley
Categories: Science
Type: BOOK - Published: 2018-05-02 - Publisher: Routledge

""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Nutraceutical and Specialty Lipids and their Co-Products
Language: en
Pages: 584
Authors: Fereidoon Shahidi
Categories: Technology & Engineering
Type: BOOK - Published: 2006-03-14 - Publisher: CRC Press

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and
Chemical and Functional Properties of Food Saccharides
Language: en
Pages: 440
Authors: Piotr Tomasik
Categories: Technology & Engineering
Type: BOOK - Published: 2003-10-20 - Publisher: CRC Press

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their
Functional Foods, Cardiovascular Disease and Diabetes
Language: en
Pages: 504
Authors: A Arnoldi
Categories: Technology & Engineering
Type: BOOK - Published: 2004-08-26 - Publisher: Elsevier

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases. Two introductory chapters provide a context for