Salt, Fat and Sugar Reduction: Sensory Approaches for...

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Salt, Fat and Sugar Reduction: Sensory...

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

Name: Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
ISBN: 9780128226124

Maurice O'Sullivan

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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.

Provides a clear outline of current legislation on global ingredient taxes

Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction

Outlines reduction protocols, with and without the use of replacer...

Kateqoriyalar:

Self-Help, Relationships & Lifestyle - Diet & Nutrition

İl:

2020

Dil:

english

ISBN 10:

0128226129

ISBN 13: