Salt, Fat and Sugar Reduction Sensory Approaches for Nutritional Reformulation of Foods and Beverages
Auteur : O'Sullivan Maurice
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.
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
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.
- 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
Date de parution : 03-2020
Ouvrage de 346 p.
15x22.8 cm
Thème de Salt, Fat and Sugar Reduction :
Mots-clés :
reformulation; sugar; salt; fat; compensation; sensory; consumer; innovation