| 书目名称 | Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat | | 编辑 | Salvatore Parisi | | 视频video | | | 概述 | Offers a chemical perspective on sugar, salt and milk fat.Discusses nutritional impacts and health effects.Critiques consumption patterns and marketing strategies | | 丛书名称 | SpringerBriefs in Molecular Science | | 图书封面 |  | | 描述 | .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 huma | | 出版日期 | Book 2024 | | 关键词 | Sugar Consumption; Salt Consumption; Milk Fat; Taste Enhancers; Unhealthy Foods; Glucose; Sodium Intake; Ch | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-67395-5 | | isbn_softcover | 978-3-031-67394-8 | | isbn_ebook | 978-3-031-67395-5Series ISSN 2191-5407 Series E-ISSN 2191-5415 | | issn_series | 2191-5407 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 18:50:35
