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Dietary patterns, food chemistry and...

Barone, Michele.

Dietary patterns, food chemistry and human health

Record Type:	Electronic resources : Monograph/item
Title/Author:	Dietary patterns, food chemistry and human healthby Suresh D. Sharma, Michele Barone.
Author:	Sharma, Suresh D.
other author:	Barone, Michele.
Published:	Cham :Springer International Publishing :2019.
Description:	vi, 51 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Nutrition.
Online resource:	https://doi.org/10.1007/978-3-030-14654-2
ISBN:	9783030146542$q(electronic bk.)

Dietary patterns, food chemistry and human health
Sharma, Suresh D.

Dietary patterns, food chemistry and human health[electronic resource] /by Suresh D. Sharma, Michele Barone. - Cham :Springer International Publishing :2019. - vi, 51 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science, Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

Deleterious Consequences of Dietary Advanced Glycation End Products on Human Health Due to Oxidative Stress and Inflammation -- The Amount of Carbohydrates in the Modern Diet and the Influence of Food Taxes for Public Health Purposes -- Fat Content in Selected Industrial Products: the Role of Selected Vegetable Oils -- Protein Sources in the Modern Food Industry: Are Vegan Foods the Right Choice?.

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.

ISBN: 9783030146542$q(electronic bk.)

Standard No.: 10.1007/978-3-030-14654-2doiSubjects--Topical Terms:

192796
Nutrition.

LC Class. No.: RA784

Dewey Class. No.: 613.2

Dietary patterns, food chemistry and human health
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245 1 0 $a Dietary patterns, food chemistry and human health $h [electronic resource] / $c by Suresh D. Sharma, Michele Barone.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a vi, 51 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, Chemistry of foods
505 0 $a Deleterious Consequences of Dietary Advanced Glycation End Products on Human Health Due to Oxidative Stress and Inflammation -- The Amount of Carbohydrates in the Modern Diet and the Influence of Food Taxes for Public Health Purposes -- Fat Content in Selected Industrial Products: the Role of Selected Vegetable Oils -- Protein Sources in the Modern Food Industry: Are Vegan Foods the Right Choice?.
520 $a 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.
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650 2 4 $a Carbohydrate Chemistry. $3 348933
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856 4 0 $u https://doi.org/10.1007/978-3-030-14654-2
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