Salt, Fat and Sugar Reduction

Sensory Approaches for Nutritional Reformulation of Foods and Beverages

AvMaurice O'Sullivan

Häftad, Engelska, 2020

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Beskrivning

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.

Provides a clear outline of current legislation on global ingredient taxes
Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction
Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction
Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Produktinformation

Utgivningsdatum:2020-03-10
Mått:152 x 229 x 18 mm
Vikt:570 g
Format:Häftad
Språk:Engelska
Antal sidor:346
Förlag:Elsevier Science
ISBN:9780128197417

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Maurice O'Sullivan has worked in the food industry as a flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and product development scientist for Dawn Farm Foods. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he is working in the School of Food and Nutritional Sciences, University College Cork as a Senior Lecturer, as well as managing sensory and flavour based projects involving a diverse selection of products. He has published over 200+ research papers as well as +100 conference presentations and 46 book chapters. He collaborates extensively with the food industry on varied product optimization and development projects. He is a member of the European Sensory Network (ESN) as well as research coordinator for the FoodUnique network. He is also the author of A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry (331 pages) with Elsevier/Woodhead Publishing Ltd., United Kingdom.

Innehållsförteckning

1. Regulation-Understanding the requirement to reformulate2. Reduced sugar products and challenges3. Reduced Fat products and challenges4. Reduced salt products and challenges5. Other nutritional modifications6. Descriptive methods for reformulation7. Quantitative and Qualitative Affective methods for reformulation8. Rapid (Hybrid) methods for reformulation9. Discrimination testing for product validation10. Validation and safety11. Packaging-Compensatory processes12. Magnitude estimation and instrumental analysis