Low Calorie and Special Dietary FoodsBasant K. Dwivedi |
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Page 10
... tion of wheat and rye proteins . Since gluten is the major functional protein in these cereals , the malabsorption syndrome is also referred to as gluten - induced enteropathy . The texture of baked products such as bread , cakes , and ...
... tion of wheat and rye proteins . Since gluten is the major functional protein in these cereals , the malabsorption syndrome is also referred to as gluten - induced enteropathy . The texture of baked products such as bread , cakes , and ...
Page 35
... tion exists between consumption of fats and oils in different countries and death rates from neoplasms of the breast ( p < 0.001 ) . This association of high dietary fat levels and cholesterol with cancer suggests epidemiological ...
... tion exists between consumption of fats and oils in different countries and death rates from neoplasms of the breast ( p < 0.001 ) . This association of high dietary fat levels and cholesterol with cancer suggests epidemiological ...
Page 120
... tion in sweetness from 10 to 20 % might be expected . However , in practice , this reduction is often judged insignificant by taste panelists . It is postulated that the original , fully sweetened prod- ucts are oversweetened or that ...
... tion in sweetness from 10 to 20 % might be expected . However , in practice , this reduction is often judged insignificant by taste panelists . It is postulated that the original , fully sweetened prod- ucts are oversweetened or that ...
Contents
Chapter | 10 |
Dietary Lipids in Health and Disease | 23 |
Chapter 3 | 39 |
Copyright | |
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absorption acceptability aspar aspartame aspartame-sweetened atherosclerosis beverage bitter blend blood bulking agents cal/g caloric utilization calorie reduction calorie-reduced carbohydrates caries cariogenic cellulose cereal CHâ‚‚OH Chem Chemical chocolate cholesterol commercial composition consumer consumption containing crystalline fructose cyclamate dental dental caries dextrose diabetes mellitus diet dietary fat dietary fiber dietetic foods dihydrochalcone dipeptide Dry-mix effect enzyme erucic acid ester fatty acids FIGURE flavor food additive formulation frozen desserts fructose fruit G. D. Searle gelatin dessert glucose high potency sweetener ingredients insulin intake intestinal lactose linoleic acid lipids low calorie foods maltitol mannitol margarine metabolism methyl milk Nutr Nutrition obesity phenylalanine polyols prepared properties protein rats reduced-calorie replacement Research saccharin saturated fat sodium soft drinks soluble solution sorbitol stability starch storage studies sucrose sugar sweetening agents sweetness intensity synthetic sweeteners syrup Table taste temperature tion U.S. Patent weight xylitol yogurt