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Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

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 composi...

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Bibliografiska uppgifter
Huvudupphovsman: Parisi, Salvatore (Författare, medförfattare)
Institutionell upphovsman: SpringerLink (Online service)
Materialtyp: Elektronisk E-bok
Språk:engelska
Publicerad: Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
Upplaga:1st ed. 2024.
Serie:Chemistry of Foods,
Ämnen:
Food > Analysis.
Chemistry.
Nutrition   .
Clinical biochemistry.
Social medicine.
Communication in medicine.
Medical sciences.
Food Chemistry.
Nutrition.
Medical Biochemistry.
Health, Medicine and Society.
Health Communication.
Health Sciences.
Länkar:https://doi.org/10.1007/978-3-031-67395-5
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Innehållsförteckning:
  • 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.

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