This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects. The book begins with a chapter devoted to the chemical composition of these taste enhancers and satiety-inducing components, followed by a chapter that sheds light on the persuasive tactics employed by the food industry and their impact on consumer behavior, ultimately discussing the complex relationship between marketing strategies and public health. In Chapter 3, the author presents case studies and explores the nutritional requirements of these ingredients, while considering their physiological effects ad potential implications for human health. In Chapter 4, the author evaluates current consumption patterns and their implications, analyzing trends, policies, and opportunities to shape healthier dietary choices. The book closes with a chapter devoted to the effects of glucose, sodium and cholesterol deficiency, where the author discusses the consequences of imbalanced intake or deficiencies in these ingredients and outlines their impact on human health as well as evidence-based recommendations for keeping a balanced diet. Researchers, scholars, and students in the fields of food science, nutrition, chemistry will understand the appeal of this book.
表中的内容
Sugar, Salt, Milk Fat as Flavour and Satiety Ingredients. A Chemical Perspective.- Advertising of Unhealthy Foods from a Scientific Perspective.- Case Studies of Human Body Requirements of Sugar, Salt, and Milk Fat. A Nutritional and Chemical Review.- Outlook on the Consumption of Sugar, Salt and Milk Fat.- Effects of Glucose, Sodium and Cholesterol Deficiency from a Human Health Perspective.
关于作者
Salvatore Parisi obtained his MSc from the University of Palermo, and Ph D from the University of Messina, Italy. Prof. Parisi serves as series editor for the Springer Briefs in Molecular Science: Chemistry of Foods. Moreover, he has recently joined the AOAC Official Methods Board (OMB, also receiving six awards and one certificate of recognition. The Parisi’s First Law of Food Degradation has been cited several times since 2002 in different papers, books, and also in a Status Report of the Development Institute, Ministry of Micro, Small & Medium Enterprises, Government of India (2019). Salvatore is Visiting Assistant Professor at Lourdes Matha Institute of Hotel Management and Catering Technology (affiliated with the University of Kerala), India.来自同一作者的更多电子书 / 编辑
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