Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages /

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products ar...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: O'Sullivan, Maurice G. (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, [2020]
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Dietetics.
Diet in disease.
Salt > Physiological effect.
Food > Fat content.
Sugar > Physiological effect.
Diet
Di�et�etique.
R�egimes alimentaires.
Sel > Effets physiologiques.
Aliments > Teneur en mati�ere grasse.
Sucre > Effets physiologiques.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Understanding the requirement to reformulate : science, health, consumer demand, regulation, and capability
  • Nutritional optimization : reduced-sugar products and challenges
  • Reduced-fat products and challenges
  • Reduced-salt products and challenges
  • Other nutritional modifications
  • Descriptive methods for reformulation
  • Quantitative and qualitative affective methods for reformulation
  • Rapid sensory methods for reformulation
  • Discrimination testing for reformulated products
  • Validation and safety of reformulated products (shelf-life testing)
  • Packaging and compensatory processes
  • Magnitude estimation : alignment of sensory and instrumental analysis.

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