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001 978-3-031-67395-5
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020 _a9783031673955
_9978-3-031-67395-5
024 7 _a10.1007/978-3-031-67395-5
_2doi
050 4 _aTX541-549
072 7 _aPNF
_2bicssc
072 7 _aTEC012010
_2bisacsh
072 7 _aPND
_2thema
100 1 _aParisi, Salvatore.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_947098
245 1 0 _aNutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat
_h[electronic resource] /
_cby Salvatore Parisi.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer Nature Switzerland :
_bImprint: Springer,
_c2024.
300 _aVIII, 58 p. 8 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aChemistry of Foods,
_x2199-7209
505 0 _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.
520 _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.
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 0 _aNutrition   .
_968694
650 0 _aClinical biochemistry.
_967825
650 0 _aSocial medicine.
_962456
650 0 _aCommunication in medicine.
_963864
650 0 _aMedical sciences.
_965984
650 1 4 _aFood Chemistry.
_970754
650 2 4 _aNutrition.
_968694
650 2 4 _aMedical Biochemistry.
_967828
650 2 4 _aHealth, Medicine and Society.
_969853
650 2 4 _aHealth Communication.
_962524
650 2 4 _aHealth Sciences.
_965987
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031673948
776 0 8 _iPrinted edition:
_z9783031673962
830 0 _aChemistry of Foods,
_x2199-7209
_982202
856 4 0 _uhttps://doi.org/10.1007/978-3-031-67395-5
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