Author: Leroy AndersonPublisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 40
Book Description
The Relation of Food to Milk-fat
Author: Leroy AndersonPublisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 40
Book Description
The Relation of Food to Milk-fat
Author: Leroy AndersonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 52
Book Description
Fat Detection
Author: Jean-Pierre MontmayeurPublisher: CRC Press
ISBN: 1420067761
Category : Medical
Languages : en
Pages : 646
Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Fat Content and Composition of Animal Products
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Feeding Fat Into Milk; Or, The Effect of the Food Upon the Quality and Quantity of Milk Produced
Author: Charles Dayton WoodsPublisher:
ISBN:
Category : Feeds
Languages : en
Pages : 48
Book Description
Some of the Influences Affecting Milk Production, with Special Reference to the Relation of Food to Milk Fat
Author: Leroy AndersonPublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 110
Book Description
On the Relation of Food to the Production of Milk and Butter Fat by Dairy Cows
Author: Fritz Wilhelm WollPublisher:
ISBN:
Category : Butter
Languages : en
Pages : 104
Book Description
Dairy Fat Products and Functionality
Author: Tuyen TruongPublisher: Springer Nature
ISBN: 3030416615
Category : Technology & Engineering
Languages : en
Pages : 606
Book Description
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
The Politics of Fat
Author: Laura S. SimsPublisher: Routledge
ISBN: 1315292998
Category : Literary Criticism
Languages : en
Pages : 292
Book Description
Politics pervades every link in the food chain from the farm to the fork. It influences what foods we eat, how much they cost, what we know about them, and how safe they are. This book brings the point home by focusing on the vexing issue of dietary fat content - known to be a health menace but also an ingredient in many or most of our best-loved foods. Through this prism, Dr. Sims explores the politics of food assistance programmes (with a case study of the National School Lunch programme); agricultural policy (for example, the price premium paid to farmers for milk with high butterfat content); food content (with case studies of food labelling and the approval process for fat substitutes); and dietary change (with a case study of nutrition education programmes). The book concludes with consideration of the costs and benefits of government intervention and nonintervention in food policy from the supply side to the demand side and its consequences for human health (and happiness). "The Politics of Fat" shows how government policy affects not only breakfast, lunch and dinner, but also our between-meal snacks; explores the nexus of health policy and agricultural policy from price supports to trade policy; and is written in an accessible style enlivened by discussion-provoking case studies.