Improving the Fat Content of Foods (Hardcover)

Part 1 Dietary fats and health: Health problems associated with saturated fatty acid intake; Dietary fatty acids, insulin resistance and diabetes; Lipid?gene interactions, diet and health; Health benefits of monounsaturated fatty acids; Health benefits of polyunsaturated fatty acids (PUFAs); Dietary fat and obesity; Specific fatty acids and structured lipids for weight control; Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality; Gaining consumer acceptance of low-fat foods; Optimising dairy milk fatty acid composition; Optimising goat milk and cheese fatty acid composition; Reducing fats in raw meat; Producing low-fat meat products; The use of fat replacers for weight loss and control; Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats; Using polyunsaturated fatty acids (PUFAs) as functional ingredients; New marine sources of polyunsaturated fatty acids (PUFAs); Producing polyunsaturated fatty acids (PUFAs) from plant sources; Modifying hydrogenated fats; Novel fats for the future.