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Nutrition, chemistry, and health effects of sugar, salt, and milkfat

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Nutrition, chemistry, and health effects of sugar, salt, and milkfat/ by Salvatore Parisi.
Author:	Parisi, Salvatore.
Published:	Cham :Springer Nature Switzerland : : 2024.,
Description:	viii, 58 p. :ill., digital ; : 24 cm.;
Contained By:	Springer Nature eBook
Subject:	Nutrition. -
Online resource:	https://doi.org/10.1007/978-3-031-67395-5
ISBN:	9783031673955

Nutrition, chemistry, and health effects of sugar, salt, and milkfat
Parisi, Salvatore.

Nutrition, chemistry, and health effects of sugar, salt, and milkfat[electronic resource] /by Salvatore Parisi. - Cham :Springer Nature Switzerland :2024. - viii, 58 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods,2199-7209. - SpringerBriefs in molecular science.Chemistry of foods..

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.

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.

ISBN: 9783031673955

Standard No.: 10.1007/978-3-031-67395-5doiSubjects--Topical Terms:

581367
Nutrition.

LC Class. No.: RA784

Dewey Class. No.: 613.2

Nutrition, chemistry, and health effects of sugar, salt, and milkfat
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520 $a 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.
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