Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

by Maurice O'Sullivan

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...

• Format: Paperback
• Language: English
• ISBN: 0128197412
• ISBN13: 9780128197417
• Release Date: March 2020
• Publisher: Woodhead Publishing
• Length: 346 Pages
• Weight: 1.03 lbs.
• Dimensions: 0.7" x 6.0" x 9.0"