Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
Autor Maurice O'Sullivanen Limba Engleză Paperback – 9 mar 2020
- 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
- Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
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Specificații
ISBN-13: 9780128197417
ISBN-10: 0128197412
Pagini: 346
Dimensiuni: 152 x 229 mm
Greutate: 0.47 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0128197412
Pagini: 346
Dimensiuni: 152 x 229 mm
Greutate: 0.47 kg
Editura: ELSEVIER SCIENCE
Public țintă
Academics, including food scientists and food and nutrition researchers, members of the food and beverage industries, specifically those in production, R&D and quality, as well as undergraduate and postgraduate students.Cuprins
1. Regulation-Understanding the requirement to reformulate2. Reduced sugar products and challenges3. Reduced Fat products and challenges4. Reduced salt products and challenges5. Other nutritional modifications6. Descriptive methods for reformulation7. Quantitative and Qualitative Affective methods for reformulation8. Rapid (Hybrid) methods for reformulation9. Discrimination testing for product validation10. Validation and safety11. Packaging-Compensatory processes12. Magnitude estimation and instrumental analysis