Low-Calorie Foods and Food Ingredients PDF Download
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Author: R. Khan
Publisher: Springer Science & Business Media
ISBN: 1461531144
Category : Technology & Engineering
Languages : en
Pages : 183
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Book Description
amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11,9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like 'Olestra' or a new bulking material like 'polydextrose', present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like 'Olestra' and 'polydex trose', which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities.
Author: R. Khan
Publisher: Springer Science & Business Media
ISBN: 1461531144
Category : Technology & Engineering
Languages : en
Pages : 183
Get Book Here
Book Description
amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11,9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like 'Olestra' or a new bulking material like 'polydextrose', present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like 'Olestra' and 'polydex trose', which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities.
Author: Altschul
Publisher: CRC Press
ISBN: 9780824788124
Category : Medical
Languages : en
Pages : 618
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Book Description
This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.
Author: Megan Olson
Publisher: Page Street Publishing
ISBN: 1645670457
Category : Cooking
Languages : en
Pages : 362
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Book Description
Eat Your Way to a Healthier, Happier You The key to losing weight is not to deprive yourself until the scale hits a certain number, but to eat properly balanced meals that leave you feeling fuller for longer. Megan Olson, certified nutritionist and founder of the blog Skinny Fitalicious, gets this. In her breakthrough collection, Megan not only shows you how to make delicious breakfasts, lunches, dinners and desserts—all amazingly under 500 calories—but how to cook meals rich in protein, fiber and healthy fats, so you can curb your cravings and effortlessly cut the junk from your diet. These flavorful recipes replace high-calorie ingredients with creative, lowcalorie swap outs, such as subbing Greek yogurt for mayo or ground oats for white flour, to naturally (and deliciously!) make each meal leaner. Find healthier ways to enjoy your favorite dishes, with recipes like Chicken Pad Thai, replacing noodles with spiralized sweet potato, or Stuffed Pepper Soup, which ditches the rice and beef for low-calorie cauliflower rice and ground turkey. You’ll never settle for a bland breakfast again thanks to Megan’s incredible, low-carb PB&J Doughnuts or Cheesy Tex-Mex Cauliflower Casserole. And if you thought losing weight meant ditching sweets, think again. Enjoy an array of processed sugar–free treats like Tahini, Vanilla and Espresso Chocolate Bites and No-Bake Cookie Dough. Plus each of these incredible recipes is accompanied with helpful nutritional information so you know exactly what you’re nourishing your body with. With Megan’s wholesome, balanced recipes, you’ll lose weight and build a better relationship with food, all while enjoying delicious, leaner meals.
Author: Riaz Khan
Publisher:
ISBN:
Category :
Languages : en
Pages : 183
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Book Description
Author: Rozanne Gold
Publisher: Harry N. Abrams
ISBN: 9781584790402
Category : Cooking
Languages : en
Pages : 0
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Book Description
Features low-fat, low-calorie recipes for soups, entrees, vegetables and side dishes, desserts, and beverages.
Author: C. A. M. Hough
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 206
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Book Description
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 610
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Book Description
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 596
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Book Description
The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.
Author:
Publisher: ScholarlyEditions
ISBN: 1490109439
Category : Technology & Engineering
Languages : en
Pages : 1104
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Book Description
Issues in Food Production, Processing, and Preparation: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Brewing Science. The editors have built Issues in Food Production, Processing, and Preparation: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Brewing Science in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: Lyn O'Brien-Nabors
Publisher: CRC Press
ISBN: 1439846154
Category : Technology & Engineering
Languages : en
Pages : 567
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Book Description
The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other toxicity evaluation data. A new chapter on the sweetener Advantame has been added, and new contributors have updated information throughout the book. Also new is a section on how stevia sweeteners have been examined and deemed safe by the Joint FAO/WHO Expert Committee on Food Additives and the US FDA.
