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OverviewThis 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. Full Product DetailsAuthor: Salvatore ParisiPublisher: Springer International Publishing AG Imprint: Springer International Publishing AG Edition: 2024 ed. ISBN: 9783031673948ISBN 10: 3031673948 Pages: 58 Publication Date: 12 August 2024 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsSugar, Salt, Milk Fat as Flavour and Satiety Ingredients. A Chemical Perspective.- Advertising of Unhealthy Foods from a Scientific Perspective.- Case Studies of Human Body Requirements of Sugar, Salt, and Milk Fat. A Nutritional and Chemical Review.- Outlook on the Consumption of Sugar, Salt and Milk Fat.- Effects of Glucose, Sodium and Cholesterol Deficiency from a Human Health Perspective.ReviewsAuthor InformationSalvatore Parisi obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Prof. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Moreover, he has recently joined the AOAC Official Methods Board (OMB, also receiving six awards and one certificate of recognition. The Parisi’s First Law of Food Degradation has been cited several times since 2002 in different papers, books, and also in a Status Report of the Development Institute, Ministry of Micro, Small & Medium Enterprises, Government of India (2019). Salvatore is Visiting Assistant Professor at Lourdes Matha Institute of Hotel Management and Catering Technology (affiliated with the University of Kerala), India. Tab Content 6Author Website:Countries AvailableAll regions |
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