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Développements récents dans le domaine des produits carnés à faible teneur en matières grasses

Développements récents dans le domaine des produits carnés à faible teneur en matières grasses


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About the Book

Ces dernières années, les consommateurs sont très attentifs à leur alimentation et à leur santé et choisissent des produits carnés à faible teneur en matières grasses, car ils sont perçus, du moins par beaucoup, comme étant "meilleurs pour la santé" que leurs homologues traditionnels qui contiennent des quantités plus élevées de matières grasses. La composition qualitative des graisses animales dans l'alimentation a été critiquée pour leur teneur élevée en acides gras saturés, associée à un risque accru de certains types de cancer, d'hypercholestérolémie et de maladies coronariennes. Cependant, la réduction des graisses dans les produits carnés restructurés est extrêmement difficile et pose des problèmes en termes de qualité des produits alimentaires. C'est pourquoi un certain nombre de substances (à base de glucides, de protéines et de lipides) à forte capacité de liaison à l'eau, capables d'améliorer la texture, la sensation en bouche et de former des gels ont été examinées pour leur capacité à remplacer les graisses et sont appelées substituts de graisse. Un aperçu des effets potentiels des graisses animales sur la santé humaine est inclus dans le livre. Cet ouvrage scientifique aborde aussi brièvement les principales caractéristiques, les fonctions et les effets potentiels sur l'état de santé des substituts de graisse qui sont disponibles dans le commerce et de quelques-uns qui sont en cours de développement.


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Product Details
  • ISBN-13: 9786205323151
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 80
  • Spine Width: 5 mm
  • Width: 152 mm
  • ISBN-10: 620532315X
  • Publisher Date: 06 Nov 2022
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 177 gr


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