Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages 1st Edition – Ebook PDF Instant Delivery – ISBN(s): 9780128197417,9780128226124,0128226129,0128197412

Product details:

• ISBN-10 ‏ : ‎0128226129
• ISBN-13 ‏ : ‎ 9780128226124
• Author: Dr. 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:

1. Regulation-Understanding the requirement to reformulate

2. Reduced sugar products and challenges

3. Reduced Fat products and challenges

4. Reduced salt products and challenges

5. Other nutritional modifications

6. Descriptive methods for reformulation

7. Quantitative and Qualitative Affective methods for reformulation

8. Rapid (Hybrid) methods for reformulation

9. Discrimination testing for product validation

10. Validation and safety

11. Packaging-Compensatory processes

12. Magnitude estimation and instrumental analysis

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