TY  - BOOK
AU  - Parisi,Salvatore
ED  - SpringerLink (Online service)
TI  - Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat
T2  - Chemistry of Foods,
SN  - 9783031673955
AV  - TX541-549 
PY  - 2024///
CY  - Cham
PB  - Springer Nature Switzerland, Imprint: Springer
KW  - Food
KW  - Analysis
KW  - Chemistry
KW  - Nutrition   
KW  - Clinical biochemistry
KW  - Social medicine
KW  - Communication in medicine
KW  - Medical sciences
KW  - Food Chemistry
KW  - Nutrition
KW  - Medical Biochemistry
KW  - Health, Medicine and Society
KW  - Health Communication
KW  - Health Sciences
N1  - Sugar, 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
N2  - 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
UR  - https://doi.org/10.1007/978-3-031-67395-5
ER  -