Author: Publisher: World Health Organization
ISBN: 9240010807
Category : Medical
Languages : en
Pages : 18
Book Description
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids. Module 1
Author: Publisher: World Health Organization
ISBN: 9240010807
Category : Medical
Languages : en
Pages : 18
Book Description
Trans Fats Replacement Solutions
Author: Dharma R. KodaliPublisher: Elsevier
ISBN: 1630670332
Category : Technology & Engineering
Languages : en
Pages : 469
Book Description
Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world
REPLACE trans fat
Author: Publisher: World Health Organization
ISBN: 9240021108
Category : Medical
Languages : en
Pages : 8
Book Description
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids. Module 3
Author: Publisher: World Health Organization
ISBN: 924001084X
Category : Medical
Languages : en
Pages : 26
Book Description
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids. Module 5
Author: Publisher: World Health Organization
ISBN: 9240010882
Category : Medical
Languages : en
Pages : 20
Book Description
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids. Module 6
Author: Publisher: World Health Organization
ISBN: 9240010904
Category : Medical
Languages : en
Pages : 38
Book Description
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids. Module 4
Author: Publisher: World Health Organization
ISBN: 9240010866
Category : Medical
Languages : en
Pages : 30
Book Description
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids. Module 2
Author: Publisher: World Health Organization
ISBN: 9240010823
Category : Medical
Languages : en
Pages : 34
Book Description
REPLACE TRANS FAT: AN ACTION PACKAGE TO ELIMINATE INDUSTRIALLY-PRODUCED TRANS FAT FROM THE GLOBAL FOOD SUPPLY TRANS FAT FREE BY 2023
Author: World Health OrganizationPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Edible Oleogels
Author: Alejandro G. MarangoniPublisher: Elsevier
ISBN: 163067009X
Category : Technology & Engineering
Languages : en
Pages : 350
Book Description
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume