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

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Salt, fat and sugar reduction/ Maurice G. O'Sullivan.
其他題名:	sensory approaches for nutritional reformulation of foods and beverages /
作者:	O'Sullivan, Maurice G.
出版者:	Duxford, United Kingdom :Woodhead Publishing, an imprint of Elsevier, : 2020.,
面頁冊數:	1 online resource.
標題:	Sugar - Physiological effect. -
電子資源:	https://www.sciencedirect.com/science/book/9780128197417
ISBN:	9780128226124 (electronic bk.)

Salt, fat and sugar reduction = sensory approaches for nutritional reformulation of foods and beverages /
O'Sullivan, Maurice G.

Salt, fat and sugar reductionsensory approaches for nutritional reformulation of foods and beverages /[electronic resource] :Maurice G. O'Sullivan. - Duxford, United Kingdom :Woodhead Publishing, an imprint of Elsevier,2020. - 1 online resource. - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

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.

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 are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. --

ISBN: 9780128226124 (electronic bk.)Subjects--Topical Terms:

1345172
Sugar
--Physiological effect.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: RM216 / .O75 2020eb

Dewey Class. No.: 613.2

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