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Salt, fat and sugar reduction[electronic resource] :sensory approaches for nutritional reformulation of foods and beverages /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	613.2
書名/作者:	Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages // Maurice G. O'Sullivan.
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:	Dietetics.
標題:	Diet in disease.
標題:	Salt - Physiological effect.
標題:	Food - Fat content.
標題:	Sugar - Physiological effect.
ISBN:	9780128226124 (electronic bk.)
ISBN:	0128226129 (electronic bk.)
ISBN:	9780128197417 (print)
ISBN:	0128197412
內容註:	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.
摘要、提要註:	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. --
電子資源:	https://www.sciencedirect.com/science/book/9780128197417

Salt, fat and sugar reduction[electronic resource] :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:

431231
Dietetics.
Index Terms--Genre/Form:

336502
Electronic books.

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

Dewey Class. No.: 613.2

Salt, fat and sugar reduction[electronic resource] :sensory approaches for nutritional reformulation of foods and beverages /
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520 $a 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. -- $c Provided by publisher.
588 0 $a Online resource; title from PDF title page (ProQuest Ebook Central, viewed May 7, 2021).
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650 0 $a Food $x Fat content. $3 558610
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