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Focusing on sugar, salt, and milk fat, the book explores their chemical composition and roles in flavor and nutrition. It examines how the food industry influences consumer choices and public health through marketing tactics. Case studies highlight nutritional requirements and physiological effects, while current consumption patterns are analyzed for their health implications. The final chapter addresses the consequences of deficiencies in glucose, sodium, and cholesterol, offering evidence-based dietary recommendations. Ideal for researchers and students in food science and nutrition.
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Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat, Salvatore Parisi
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- Pubblicato
- 2024
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