03754nam a22005655i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001600186072002300202072001500225100008700240245012000327250001800447264006900465300004300534336002600577337002600603338003600629347002400665490003500689505040400724520141201128650002702540650001502567650002802582650003402610650002802644650003802672650002902710650002702739650002202766650003302788650004102821650003302862650002802895710003402923773002602957776003602983776003603019830004203055856004603097912001403143912001403157999001703171978-3-031-67395-5DE-He21320251030112849.0cr nn 008mamaa240811s2024    sz |    s    |||| 0|eng d  a97830316739559978-3-031-67395-57 a10.1007/978-3-031-67395-52doi 4aTX541-549 7aPNF2bicssc 7aTEC0120102bisacsh 7aPND2thema1 aParisi, Salvatore.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut94709810aNutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfath[electronic resource] /cby Salvatore Parisi.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aVIII, 58 p. 8 illus.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda1 aChemistry of Foods,x2199-72090 aSugar, 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.  aThis 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. 0aFoodxAnalysis.970753 0aChemistry. 0aNutrition   .968694 0aClinical biochemistry.967825 0aSocial medicine.962456 0aCommunication in medicine.963864 0aMedical sciences.96598414aFood Chemistry.97075424aNutrition.96869424aMedical Biochemistry.96782824aHealth, Medicine and Society.96985324aHealth Communication.96252424aHealth Sciences.9659872 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303167394808iPrinted edition:z9783031673962 0aChemistry of Foods,x2199-720998220240uhttps://doi.org/10.1007/978-3-031-67395-5  aZDB-2-CMS  aZDB-2-SXC  c62394d62394