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trans Fatty Acids Books

Trans Fats Replacement Solutions

Trans Fat Replacement Solutions

This 2014 title provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also includes world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. More information.

Sample chapter:
Chapter 5: Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils

Trans Fats in Foods

Trans fatty acids continue to interest the edible oil industry, food processors, health professionals, and the general public. This book brings together the latest information on the effect of trans fatty acids, health and nutrition, labeling, analysis, and food products; and is a great resource for food technologists and dietitians. More information.

Sample chapter:
Chapter 7: Zero/Low Trans Margarine, Spreads, and Shortening

Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. More information.

Sample chapter:
Chapter 23: Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications

Trans Fats Alternatives

Scientists around the world are working to create solutions or alternatives to the trans fat dilemma. Trans Fats Alternatives is an indispensable guide for everyone who is interested in trans fats—from food product manufacturers who provide the trans fat solutions to the researchers who would like to create innovative solutions.  More information.

Also available as an eBook on iTunes and Amazon.

Sample chapter:
Appendix: Commercial Solutions

Edible Oleogels: Structure and Health Implications

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. More information.

Sample chapter:
Chapter 4: Vegetable Oil-based Ricinelaidic Acid Organogels—Phase Behavior, Microstructure, and Rheology

Fatty Acids in Health Promotion and Disease Causation

The Fatty Acids in Health Promotion and Disease Causation book has four main focuses and sections. First there is a significant focus on heart disease and the role of fatty acids in its prevention as well as causation. Information on special populations, Native Americans, stroke and cardiac injury are examples of areas where fatty acids play a key role. The second main focus is on body composition, diabetic disease and health promotion, and actions after transformation by oxidation. The third section is on fatty acids in health promotion per se. This includes cancer, intestinal microbes, and membrane functions. Finally the actions of omega-3 fatty acids. More information.

Sample chapter:
Chapter 11 Trans Fatty Acids and Cardiometabolic Syndrome