Coverart for item
The Resource Salt, fat and sugar reduction: : sensory approaches for nutritional reformulation of foods and beverages, Maurice G. O'Sullivan

Salt, fat and sugar reduction: : sensory approaches for nutritional reformulation of foods and beverages, Maurice G. O'Sullivan

Label
Salt, fat and sugar reduction: : sensory approaches for nutritional reformulation of foods and beverages
Title
Salt, fat and sugar reduction:
Title remainder
sensory approaches for nutritional reformulation of foods and beverages
Statement of responsibility
Maurice G. O'Sullivan
Creator
Author
Subject
Genre
Language
eng
Summary
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. --
Member of
Assigning source
Provided by publisher
Cataloging source
YDX
http://library.link/vocab/creatorName
O'Sullivan, Maurice G
Dewey number
613.2
Index
index present
LC call number
RM216
LC item number
.O75 2020eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Woodhead Publishing series in food science, technology and nutrition
http://library.link/vocab/subjectName
  • Dietetics
  • Diet in disease
  • Salt
  • Food
  • Sugar
  • Diet in disease
  • Dietetics
  • Food
  • Salt
  • Sugar
Label
Salt, fat and sugar reduction: : sensory approaches for nutritional reformulation of foods and beverages, Maurice G. O'Sullivan
Instantiates
Publication
Copyright
Carrier category
online resource
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
1 online resource.
Form of item
online
Isbn
9780128226124
Media category
computer
Media MARC source
rdamedia
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
http://library.link/vocab/ext/overdrive/overdriveId
9780128226124
Specific material designation
remote
System control number
  • on1144918246
  • (OCoLC)1144918246
Label
Salt, fat and sugar reduction: : sensory approaches for nutritional reformulation of foods and beverages, Maurice G. O'Sullivan
Publication
Copyright
Carrier category
online resource
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
1 online resource.
Form of item
online
Isbn
9780128226124
Media category
computer
Media MARC source
rdamedia
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
http://library.link/vocab/ext/overdrive/overdriveId
9780128226124
Specific material designation
remote
System control number
  • on1144918246
  • (OCoLC)1144918246

Library Locations

Processing Feedback ...