東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Salt, fat and sugar reduction = sens...

O'Sullivan, Maurice G.

Linked to FindBook

Google Book

Amazon

博客來

Salt, fat and sugar reduction = sensory approaches for nutritional reformulation of foods and beverages /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Salt, fat and sugar reduction/ Maurice G. O'Sullivan.
Reminder of title:	sensory approaches for nutritional reformulation of foods and beverages /
Author:	O'Sullivan, Maurice G.
Published:	Duxford, United Kingdom :Woodhead Publishing, an imprint of Elsevier, : 2020.,
Description:	1 online resource.
[NT 15003449]:	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.
Subject:	Dietetics. -
Online resource:	https://www.sciencedirect.com/science/book/9780128197417
ISBN:	9780128226124 (electronic bk.)

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

Salt, fat and sugar reductionsensory approaches for nutritional reformulation of foods and beverages /[electronic resource] :Maurice G. O'Sullivan. - Duxford, United Kingdom :Woodhead Publishing, an imprint of Elsevier,2020. - 1 online resource. - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

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.

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. --

ISBN: 9780128226124 (electronic bk.)Subjects--Topical Terms:

841970
Dietetics.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: RM216 / .O75 2020eb

Dewey Class. No.: 613.2

Salt, fat and sugar reduction = sensory approaches for nutritional reformulation of foods and beverages /
LDR:02460cmm a2200265 a 4500 001 2246558
006 m o d
007 cr |n|||||||||
008 211224s2020 enk ob 001 0 eng d
020 $a 9780128226124 (electronic bk.)
020 $a 0128226129 (electronic bk.)
020 $a 9780128197417 (print)
020 $a 0128197412
035 $a on1144918246
040 $a YDX $b eng $c YDX $d OPELS $d UKAHL $d N$T $d OCLCF $d UKMGB $d DKU $d EBLCP $d UKOBU $d IWU $d OCLCO
041 0 $a eng
050 4 $a RM216 $b .O75 2020eb
082 0 4 $a 613.2 $2 23
100 1 $a O'Sullivan, Maurice G. $3 3510093
245 1 0 $a Salt, fat and sugar reduction $h [electronic resource] : $b sensory approaches for nutritional reformulation of foods and beverages / $c Maurice G. O'Sullivan.
260 $a Duxford, United Kingdom : $b Woodhead Publishing, an imprint of Elsevier, $c 2020.
300 $a 1 online resource.
490 1 $a Woodhead Publishing series in food science, technology and nutrition
505 0 $a 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.
520 $a 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. -- $c Provided by publisher.
588 0 $a Online resource; title from PDF title page (ProQuest Ebook Central, viewed May 7, 2021).
650 0 $a Dietetics. $3 841970
650 0 $a Diet in disease. $3 643092
650 0 $a Salt $x Physiological effect. $3 3510094
650 0 $a Food $x Fat content. $3 911073
650 0 $a Sugar $x Physiological effect. $3 3510095
655 0 $a Electronic books. $2 lcsh $3 542853
830 0 $a Woodhead Publishing in food science, technology, and nutrition. $3 2003219
856 4 0 $u https://www.sciencedirect.com/science/book/9780128197417