Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages 1st Maurice O’Sullivan

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages – Ebook Instant Download/Delivery ISBN(s): 9780128197417,9780128226124,0128226129,0128197412

Product details:

• ISBN-10 ‏ : ‎ 0128197412
• ISBN-13 ‏ : ‎ 978-0128197417
• Author(s): 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.

• 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 ingredients for salt, fat and sugar reduction

Table contents:

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

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

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