Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages 1st Edition

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages 1st Edition – Ebook PDF Instant Download/DeliveryISBN: 9780128226124, 0128226129

Product details:

• ISBN-10 ‏ : ‎ 0128226129
• ISBN-13 ‏ : ‎ 9780128226124
• Author: Maurice O’Sullivan

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.

Table contents:

Chapter one. Understanding the requirement to reformulate; science, health, consumer demand, regulation, and capability

Chapter two. Nutritional optimization—reduced-sugar products and challenges

Chapter three. Reduced-fat products and challenges

Chapter four. Reduced-salt products and challenges

Chapter five. Other nutritional modifications

Chapter six. Descriptive methods for reformulation

Chapter seven. Quantitative and qualitative affective methods for reformulation

Chapter eight. Rapid sensory methods for reformulation

Chapter nine. Discrimination testing for reformulated products

Chapter ten. Validation and safety of reformulated products (shelf-life testing)

Chapter eleven. Packaging and compensatory processes

Chapter twelve. Magnitude estimation—alignment of sensory and instrumental analysis

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