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Author : Ann Thomas
Publisher : Chelsea House
Page : 32 pages
File Size : 40,40 MB
Release : 2002-08-01
Category : Juvenile Nonfiction
ISBN : 9780791069790
Presents information on the fats, oils, and sweets group of the USDA Food Guide Pyramid, describing some of the foods in this group, their uses, how they are processed, and their role in nutrition.
Author : Helen Frost
Publisher : Capstone
Page : 30 pages
File Size : 32,9 MB
Release : 2004-08
Category : Juvenile Nonfiction
ISBN : 9780736848923
Simple text and photographs show fats, oils, and sugary foods, and explain how you can make healthy food choices.
Author : Robin Nelson
Publisher : Lerner Publications
Page : 28 pages
File Size : 42,10 MB
Release : 2003-08-01
Category : Juvenile Nonfiction
ISBN : 0822517701
An introduction to fats and sweets and the part they play in a healthy diet.
Author :
Publisher :
Page : 24 pages
File Size : 31,3 MB
Release : 2003-05-01
Category :
ISBN : 9780822550853
Are your students hungry for information about healthy eating? This appealing new series contains appetizing photographs, easy-to-read text, and helpful food pyramid diagrams to teach students how to plan a sound diet. These books are sure to feed the minds of new readers with healthy information about the food groups.
Author : Carol Parenzan Smalley
Publisher : Children's Press(CT)
Page : 36 pages
File Size : 28,71 MB
Release : 2005
Category : Juvenile Nonfiction
ISBN : 9780516252896
The popular Rookie Books expand their horizons - to all corners of the globe! With this series all about geography, emergent readers will take off on adventures to cities, nations, waterways, and habitats around the world...and right in their own backyards.
Author : Janice R. Hermann
Publisher :
Page : 4 pages
File Size : 26,57 MB
Release : 1996
Category : Nutrition
ISBN :
Author : Jean-Pierre Montmayeur
Publisher : CRC Press
Page : 646 pages
File Size : 37,91 MB
Release : 2009-09-14
Category : Medical
ISBN : 1420067761
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
Author : National Research Council
Publisher : National Academies Press
Page : 765 pages
File Size : 31,91 MB
Release : 1989-01-01
Category : Medical
ISBN : 0309039940
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author : Kanes K. Rajah
Publisher : John Wiley & Sons
Page : 355 pages
File Size : 19,29 MB
Release : 2014-02-07
Category : Technology & Engineering
ISBN : 1118788761
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Author : H.W. Lawson
Publisher : Springer Science & Business Media
Page : 348 pages
File Size : 42,53 MB
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 1475723512
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.