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© 2019

Dietary Patterns, Food Chemistry and Human Health

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Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

About this book

Introduction

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Keywords

Added Fat Added Sugars Advanced Glycation End Food Tax Policy Dietary Pattern Protein Source Vegan Food Vegetable Oil Oxidative Stress Inflammation

Authors and affiliations

  1. 1.Department of Biochemistry and Molecular BiologyPennsylvania State UniversityUniversity Park, State CollegeUSA
  2. 2.Associazione “Componiamo il Futuro” (CO.I.F.)PalermoItaly

About the authors

Suresh D. Sharma, Ph.D., is an Assistant Research Professor at the Department of Biochemistry and Molecular Biology at Penn State University (Pennsylvania, USA). His research focuses on understanding diabetes, sleep apnea, and various viral diseases at the molecular level. Dr. Sharma has published numerous publications in international, peer-reviewed journals, and has presented talks at several international conferences and symposiums. He is also a member of the American Society of Virology.

Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training).

Bibliographic information

  • Book Title Dietary Patterns, Food Chemistry and Human Health
  • Authors Suresh D. Sharma
    Michele Barone
  • Series Title SpringerBriefs in Molecular Science
  • Series Abbreviated Title SpringerBriefs in Molecular
  • DOI https://doi.org/10.1007/978-3-030-14654-2
  • Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Softcover ISBN 978-3-030-14653-5
  • eBook ISBN 978-3-030-14654-2
  • Series ISSN 2191-5407
  • Series E-ISSN 2191-5415
  • Edition Number 1
  • Number of Pages VI, 51
  • Number of Illustrations 8 b/w illustrations, 2 illustrations in colour
  • Topics Food Science
    Nutrition
    Public Health
    Carbohydrate Chemistry
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