Improving the fat content of foods

Annotation

Saved in:
Bibliographic Details
Other Authors: Williams, Christine M., (Editor), Buttriss, Judith, (Editor)
Format: eBook
Language: English
Published: Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Fat content.
Oils and fats, Edible.
Unsaturated fatty acids in human nutrition.
elektronické knihy
electronic books
ISBN: 1591249864
9781591249863
1845691075
9781845691073
1855739658
9781855739659
084939208X
9780849392085
Physical Description: 1 online resource (xvii, 542 pages) : illustrations.

Cover

Table of contents

LEADER 03605cam a2200517 i 4500
001 kn-ocm70894903
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 060815s2006 flua ob 001 0 eng d
040 |a KNOVL  |b eng  |e pn  |e rda  |c KNOVL  |d IDEBK  |d COF  |d OCLCQ  |d KNOVL  |d OCLCF  |d KNOVL  |d OCLCO  |d N$T  |d YDXCP  |d IL4I4  |d M6U  |d MERUC  |d CCO  |d E7B  |d SINTU  |d AU@  |d COCUF  |d CASUM  |d CUS  |d COO  |d DKDLA  |d OPELS  |d FVL  |d KNOVL  |d OCLCQ  |d CRCPR  |d UV0  |d OCLCQ  |d AZK  |d OCLCQ  |d UAB  |d D6H  |d OCLCQ  |d CEF  |d CHVBK  |d RRP  |d OTZ  |d WYU  |d OCLCO  |d OCLCA  |d UKAHL  |d UKOBU  |d OCLCO  |d OCL  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCL  |d SXB 
020 |a 1591249864  |q (electronic bk.) 
020 |a 9781591249863  |q (electronic bk.) 
020 |a 1845691075  |q electronic book 
020 |a 9781845691073  |q electronic book 
020 |a 1855739658 
020 |a 9781855739659 
020 |a 084939208X 
020 |a 9780849392085 
020 |z 9780849392085 
020 |z 084939208X 
024 3 |a 9780849392085 
035 |a (OCoLC)70894903  |z (OCoLC)69848315  |z (OCoLC)70120955  |z (OCoLC)236341916  |z (OCoLC)317752465  |z (OCoLC)398108666  |z (OCoLC)437172389  |z (OCoLC)475470861  |z (OCoLC)488455690  |z (OCoLC)560423373  |z (OCoLC)647520572  |z (OCoLC)722477660  |z (OCoLC)728017139  |z (OCoLC)961664329  |z (OCoLC)962585703  |z (OCoLC)1065814653 
245 0 0 |a Improving the fat content of foods /  |c edited by Christine Williams and Judith Buttriss. 
264 1 |a Boca Raton :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2006. 
300 |a 1 online resource (xvii, 542 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Dietary fats and health -- pt. 2. Reducing saturated fatty acids in food -- pt. 3. Using polyunsaturated and other modified fatty acids in food products. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 8 |a Annotation  |b As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of product incorporating modified fats. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Fat content. 
650 0 |a Oils and fats, Edible. 
650 0 |a Unsaturated fatty acids in human nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Williams, Christine M.,  |e editor. 
700 1 |a Buttriss, Judith,  |e editor. 
776 0 8 |i Print version:  |t Improving the fat content of foods.  |d Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2006  |z 084939208X  |w (OCoLC)69665146 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIFCF0001/improving-the-fat?kpromoter=marc  |y Full text 

Similar Items