Improving the fat content of foods. (2006)

• Record Type: Book
• Further Information: Note: Edited by Christine Williams and Judith Buttriss.
• Other Names: Williams, Christine M; Buttriss, Judith
• Contents: Part 1 Dietary fats and health: Health problems associated with saturated fatty acid intake; Dietary fatty acids, insulin resistance and diabetes; Lipid-gene interactions, diet and health; Health benefits of monounsaturated fatty acids; Health benefits of polyunsaturated fatty acids (PUFAs); Dietary fat and obesity; Specific fatty acids and structured lipids for weight control; Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality; Gaining consumer acceptance of low-fat foods; Optimising dairy milk fatty acid composition; Optimising goat milk and cheese fatty acid composition; Reducing fats in raw meat; Producing low-fat meat products; The use of fat replacers for weight loss and control; Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats; Using polyunsaturated fatty acids (PUFAs) as functional ingredients; New marine sources of polyunsaturated fatty acids (PUFAs); Producing polyunsaturated fatty acids (PUFAs) from plant sources; Modifying hydrogenated fats; Novel fats for the future.
• Publisher Details: Place of publication not identified : Woodhead Publishing
• Publication Date: 2006
• Extent: 1 online resource (560 pages)
• Subjects: 664.3; Food -- Composition; Food -- Fat content
• Languages: English
• ISBNs: 9781845691073; 1845691075
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.