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Low-Calorie Foods Handbook Aaron M. Altschul

Low-Calorie Foods Handbook

Aaron M. Altschul

Published March 1st 1993
ISBN : 9780824788124
Hardcover
608 pages
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 About the Book 

This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for theirMoreThis reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.-Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils- offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts- describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods- highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption- and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.-With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists- food marketing specialists- managers and executives in the food industry- dieticians and nutritionists- primary care physicians- internists- cardiologists- and graduate-level and continuing-education students in food design, food and disease, and obesity courses.