Low-energy foods

Author: Zheng Jianxian
Publisher:
Publish Date: 2001-08-01
Features: Low-energy foods are an important development direction in the food industry of the new century, with huge market potential and broad development space. This book is the first specialized work in this field in China, featuring novel content, rigorous arguments, strong scientific and practical value. Chapter 1 briefly discusses the main content, development key points, and market demand of low-energy foods. Chapters 2-5 elaborate in detail on the physicochemical properties, safety and toxicological analysis, production and application technologies, and development prospects of three major categories of low-energy food ingredients: low (zero) energy fillers, sugar substitutes (powerful sweeteners, filler sweeteners), and fat substitutes. Chapter 6 thoroughly explores the development principles, practical formulations, and key technologies of specific products such as low-energy baked goods, low-energy cereal foods, low-energy dairy products, low-energy candies and chocolates, low-energy beverages, low-energy meat products, low-energy spreads, low-cholesterol foods, and low-sodium foods. Chapter 7 systematically elaborates on the positive role of low-energy foods in promoting human health, the interrelationships between low-energy foods and major health issues such as obesity, cardiovascular diseases, diabetes, tumors, and aging, as well as the interrelationships between high-fiber foods, low-sodium foods, ethanol, and human health. This book is one of the most authoritative specialized works in the field of low-energy foods both domestically and internationally, and holds significant guiding significance for the development of the low-energy food industry in the coming years. It serves as a valuable reference for professionals and management decision-makers in research, production, and management units in the fields of food, nutrition, hygiene, and biochemistry, as well as for faculty and students in related disciplines.