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Functional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health by Thomas A. B. Sanders (Professor of Nutrition and Dietetics, King’s College London, UK) at Abbey's Bookshop,
Functional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health
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Thomas A. B. Sanders (Professor of Nutrition and Dietetics, King’s College London, UK)

Functional Dietary Lipids

Food Formulation, Consumer Issues, and Innovation for Health

Thomas A. B. Sanders (Professor of Nutrition and Dietetics, King’s College London, UK)

$343.95

Paperback

Not in-store but you can order this
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English
Woodhead Publishing
16 October 2023
Food & beverage technology
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more.

This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.
Edited by:  
Imprint:   Woodhead Publishing
Country of Publication:   United States
Edition:   2nd edition
Dimensions:   Height: 229mm,  Width: 152mm, 
Weight:   1.000kg
ISBN:   9780443153273
ISBN 10:   0443153272
Series:   Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages:   336
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active
1. Introduction Part One: Chemistry and Functionality of Edible Fats 2. Sustainable Vegetable oils 3. Oilseed Composition and Modification for Health and Nutrition 4. Animal Fat Composition and Modification 5. Specialty Oils: Functional and Nutraceutical Properties 6. Thermal Stability of Fats for High Temperature Applications 7. Food process engineering of fats Part Two: Innovation and Health 8. Dietary Fat and Obesity 9. Effects of Dietary Lipid Intake and Type 2 Diabetes 10. Effect of Dietary Fatty Acid Intake on Cardiovascular Disease 11. Effects of dietary lipids on inflammation and immunity Part Three: Consumer and Regulatory Issues 12. Traceability and Authenticity of Dietary Lipids 13. 3-MCPD and glycidyl esters 14. Regulatory Issues 15. Health Claims and Nutrition Marketing

Professor Tom Sanders is Head of Diabetes & Nutritional Sciences Division and Professor of Nutrition & Dietetics at King’s College London, UK. He is also Honorary Nutritional Director of HEART UK; Scientific Governor and Trustee of the British Nutrition Foundation; and a member of the expert panel of the WHO/FAO Joint Expert Consultation on the role of fatty acid in human nutrition.

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