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Title:
Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages
Author:
O'Sullivan, Maurice G., author.
ISBN:
9780128226124
Physical Description:
1 online resource
Series:
Woodhead Publishing series in food science, technology and nutrition
Woodhead Publishing in food science, technology, and nutrition.
Contents:
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.
Electronic Access:
ScienceDirect https://www.sciencedirect.com/science/book/9780128197417Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
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Searching... | E-Book | 522409-1001 | XX(522409.1) | Searching... | Searching... |