Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat (2024) (SpringerBriefs in Molecular Science)

Synopsis

This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects. The book begins with a chapter devoted to the chemical composition of these taste enhancers and satiety-inducing components, followed by a chapter that sheds light on the persuasive tactics employed by the food industry and their impact on consumer behavior, ultimately discussing the complex relationship between marketing strategies and public health. In Chapter 3, the author presents case studies and explores the nutritional requirements of these ingredients, while considering their physiological effects ad potential implications for human health. In Chapter 4, the author evaluates current consumption patterns and their implications, analyzing trends, policies, and opportunities to shape healthier dietary choices. The book closes with a chapter devoted to the effects of glucose, sodium and cholesterol deficiency, where the author discusses the consequences of imbalanced intake or deficiencies in these ingredients and outlines their impact on human health as well as evidence-based recommendations for keeping a balanced diet. Researchers, scholars, and students in the fields of food science, nutrition, chemistry will understand the appeal of this book.

Copyright:

2024

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9783031673955

Related ISBNs:

9783031673948

Publisher:

Springer Nature Switzerland

Date of Addition:

08/16/24

Copyrighted By:

The Editor

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Science, Cooking, Food and Wine, Technology, Social Studies, Medicine, Sociology

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.