Dietary Patterns, Food Chemistry and Human Health (Paperback, 1st ed. 2019)

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Series:	Chemistry of Foods
Release date:	April 2019
First published:	2019
Authors:	Suresh D. Sharma • Michele Barone
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	51
Edition:	1st ed. 2019
ISBN-13:	978-3-03-014653-5
Categories:	Books > Medicine > General issues > Public health & preventive medicine > General Books > Science & Mathematics > Biology, life sciences > Biochemistry > Carbohydrates Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-03-014653-7
Barcode:	9783030146535

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