Handbook of Fat Replacers

Handbook of Fat Replacers

Author: Sibel Roller

Publisher: CRC Press

Published: 1996-06-20

Total Pages: 340

ISBN-13: 9781420048971

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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.


Book Synopsis Handbook of Fat Replacers by : Sibel Roller

Download or read book Handbook of Fat Replacers written by Sibel Roller and published by CRC Press. This book was released on 1996-06-20 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author: Sibel Roller

Publisher: CRC Press

Published: 1996-06-20

Total Pages: 336

ISBN-13: 9780849325120

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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.


Book Synopsis Handbook of Fat Replacers by : Sibel Roller

Download or read book Handbook of Fat Replacers written by Sibel Roller and published by CRC Press. This book was released on 1996-06-20 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author: Susan Sungsoo Cho

Publisher: CRC Press

Published: 1999-01-19

Total Pages: 702

ISBN-13: 9780203909577

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"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."


Book Synopsis Complex Carbohydrates in Foods by : Susan Sungsoo Cho

Download or read book Complex Carbohydrates in Foods written by Susan Sungsoo Cho and published by CRC Press. This book was released on 1999-01-19 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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

Author: Janet M. Dalzell

Publisher:

Published: 1998

Total Pages: 213

ISBN-13:

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Book Synopsis Ingredients Handbook by : Janet M. Dalzell

Download or read book Ingredients Handbook written by Janet M. Dalzell and published by . This book was released on 1998 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Low-Calorie Foods Handbook

Low-Calorie Foods Handbook

Author: Altschul

Publisher: CRC Press

Published: 1993-03-12

Total Pages: 620

ISBN-13: 9780824788124

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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.


Book Synopsis Low-Calorie Foods Handbook by : Altschul

Download or read book Low-Calorie Foods Handbook written by Altschul and published by CRC Press. This book was released on 1993-03-12 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

LFRA Ingredients Handbook

LFRA Ingredients Handbook

Author: Gordon Gerard Birch

Publisher:

Published: 2000

Total Pages: 308

ISBN-13: 9780905748900

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A concise and easy-to-use reference book on the physical, physiological and general properties of bulk and intense sweeteners. In addition, applications for the sweeteners are highlighted and typical product formulations using the sweeteners are provided. The book has been completely revised and supplemented with new sections covering erythritol, brazzein and glycyrrhizin.


Book Synopsis LFRA Ingredients Handbook by : Gordon Gerard Birch

Download or read book LFRA Ingredients Handbook written by Gordon Gerard Birch and published by . This book was released on 2000 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: A concise and easy-to-use reference book on the physical, physiological and general properties of bulk and intense sweeteners. In addition, applications for the sweeteners are highlighted and typical product formulations using the sweeteners are provided. The book has been completely revised and supplemented with new sections covering erythritol, brazzein and glycyrrhizin.

Handbook of Starch Hydrolysis Products and their Derivatives

Handbook of Starch Hydrolysis Products and their Derivatives

Author: M.W. Kearsley

Publisher: Springer Science & Business Media

Published: 1995-12-31

Total Pages: 296

ISBN-13: 0751402699

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Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.


Book Synopsis Handbook of Starch Hydrolysis Products and their Derivatives by : M.W. Kearsley

Download or read book Handbook of Starch Hydrolysis Products and their Derivatives written by M.W. Kearsley and published by Springer Science & Business Media. This book was released on 1995-12-31 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

Handbook of Diabetes Medical Nutrition Therapy

Handbook of Diabetes Medical Nutrition Therapy

Author: Margaret A. Powers (RD.)

Publisher: Jones & Bartlett Learning

Published: 1996

Total Pages: 748

ISBN-13: 9780834206311

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Provides dietitians and other health care professionals with the information they need to provide comprehensive diabetes care and self-management training. Topics covered include understanding diabetes (pathophysiology, complications of diabetes); setting and achieving management goals (medical nutrition therapy, nutrition assessment, diabetes medications and delivery methods, exercise benefits and guidelines, comprehensive monitoring, blood glucose monitoring, preparing and evaluating diabetes education programs, counseling skills); selecting a nutrition approach (expanding meal-planning approaches, the exchange system, carbohydrate counting, weight reduction, cultural considerations); macronutrient influence on blood glucose and health (complex and simple carbohydrates in diabetes therapy, identifying protein needs, lipid metabolism and choices, issues in prescribing calories, low-calorie sweeteners and fat replacers, fiber metabolism); making food choices; life stages (children and adolescents, pregnancy and diabetes, caring for older persons); and nutrition and specific clinical conditions (renal disease, hypertension, eating disorders, surgery, gastrointestinal issues, dental care, HIV/AIDS); etc.


Book Synopsis Handbook of Diabetes Medical Nutrition Therapy by : Margaret A. Powers (RD.)

Download or read book Handbook of Diabetes Medical Nutrition Therapy written by Margaret A. Powers (RD.) and published by Jones & Bartlett Learning. This book was released on 1996 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides dietitians and other health care professionals with the information they need to provide comprehensive diabetes care and self-management training. Topics covered include understanding diabetes (pathophysiology, complications of diabetes); setting and achieving management goals (medical nutrition therapy, nutrition assessment, diabetes medications and delivery methods, exercise benefits and guidelines, comprehensive monitoring, blood glucose monitoring, preparing and evaluating diabetes education programs, counseling skills); selecting a nutrition approach (expanding meal-planning approaches, the exchange system, carbohydrate counting, weight reduction, cultural considerations); macronutrient influence on blood glucose and health (complex and simple carbohydrates in diabetes therapy, identifying protein needs, lipid metabolism and choices, issues in prescribing calories, low-calorie sweeteners and fat replacers, fiber metabolism); making food choices; life stages (children and adolescents, pregnancy and diabetes, caring for older persons); and nutrition and specific clinical conditions (renal disease, hypertension, eating disorders, surgery, gastrointestinal issues, dental care, HIV/AIDS); etc.

Fat Replacers: The Cutting Edge of Cutting Calories

Fat Replacers: The Cutting Edge of Cutting Calories

Author:

Publisher: Am Cncl on Science, Health

Published:

Total Pages: 35

ISBN-13:

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Book Synopsis Fat Replacers: The Cutting Edge of Cutting Calories by :

Download or read book Fat Replacers: The Cutting Edge of Cutting Calories written by and published by Am Cncl on Science, Health. This book was released on with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Taking the Fat Out of Food

Taking the Fat Out of Food

Author: Paula Kurtzweil

Publisher:

Published: 1996

Total Pages: 8

ISBN-13:

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Book Synopsis Taking the Fat Out of Food by : Paula Kurtzweil

Download or read book Taking the Fat Out of Food written by Paula Kurtzweil and published by . This book was released on 1996 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: