Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
Maurice O'SullivanSalt, 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.
หมวดหมู่:
ปี:
2020
สำนักพิมพ์:
Elsevier Science
ภาษา:
english
จำนวนหน้า:
346
ISBN 10:
0128197412
ISBN 13:
9780128226124
ไฟล์:
PDF, 6.31 MB
IPFS:
,
english, 2020
หนังสือเล่มนี้ไม่สามารถดาวน์โหลดได้เนื่องจากมีคำร้องเรียนจากผู้ถือลิขสิทธิ์