- Titulinis
- Dalykinė ir mokslinė literatūra
- Technologijos mokslai
- Salt, Fat and Sugar Reduction
Salt, Fat and Sugar Reduction
ISBN: 9780128197417
Autorius : Maurice O'Sullivan
Leidimo metai: 2020
Leidėjas: Woodhead Publishing
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 9×6
Autorius : Maurice O'Sullivan
Leidimo metai: 2020
Leidėjas: Woodhead Publishing
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 9×6
Aprašymas
<p><i>Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages</i> 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.</p>
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