Handbook of Fat Replacers - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Fat Replacers write by Sibel Roller. This book was released on 1996-06-20. Handbook of Fat Replacers available in PDF, EPUB and Kindle. Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
Handbook of Fat Replacers
Handbook of Fat Replacers - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Fat Replacers write by Sibel Roller. This book was released on 1996-06-20. Handbook of Fat Replacers available in PDF, EPUB and Kindle. Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
Complex Carbohydrates in Foods
Complex Carbohydrates in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Complex Carbohydrates in Foods write by Susan Sungsoo Cho. This book was released on 1999-01-19. Complex Carbohydrates in Foods available in PDF, EPUB and Kindle. "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Ingredients Handbook
Ingredients Handbook - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Ingredients Handbook write by Janet M. Dalzell. This book was released on 1998. Ingredients Handbook available in PDF, EPUB and Kindle.
Low-Calorie Foods Handbook
Low-Calorie Foods Handbook - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Low-Calorie Foods Handbook write by Altschul. This book was released on 1993-03-12. Low-Calorie Foods Handbook available in PDF, EPUB and Kindle. This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.
