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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. Preface - p. ix 6. Acknowledgment - p. xi 7. Chapter one. Understanding the requirement to reformulate; science, health, consumer demand, regulation, and capability - p. 1 8. Chapter two. Nutritional optimization—reduced-sugar products and challenges - p. 29 9. Chapter three. Reduced-fat products and challenges - p. 63 10. Chapter four. Reduced-salt products and challenges - p. 97 11. Chapter five. Other nutritional modifications - p. 119 12. Chapter six. Descriptive methods for reformulation - p. 147 13. Chapter seven. Quantitative and qualitative affective methods for reformulation - p. 167 14. Chapter eight. Rapid sensory methods for reformulation - p. 183 15. Chapter nine. Discrimination testing for reformulated products - p. 215 16. Chapter ten. Validation and safety of reformulated products (shelf-life testing) - p. 227 17. Chapter eleven. Packaging and compensatory processes - p. 255 18. Chapter twelve. Magnitude estimation—alignment of sensory and instrumental analysis - p. 285 19. Index - p. 321
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. Preface - p. ix 6. Acknowledgment - p. xi 7. Chapter one. Understanding the requirement to reformulate; science, health, consumer demand, regulation, and capability - p. 1 8. Chapter two. Nutritional optimization—reduced-sugar products and challenges - p. 29 9. Chapter three. Reduced-fat products and challenges - p. 63 10. Chapter four. Reduced-salt products and challenges - p. 97 11. Chapter five. Other nutritional modifications - p. 119 12. Chapter six. Descriptive methods for reformulation - p. 147 13. Chapter seven. Quantitative and qualitative affective methods for reformulation - p. 167 14. Chapter eight. Rapid sensory methods for reformulation - p. 183 15. Chapter nine. Discrimination testing for reformulated products - p. 215 16. Chapter ten. Validation and safety of reformulated products (shelf-life testing) - p. 227 17. Chapter eleven. Packaging and compensatory processes - p. 255 18. Chapter twelve. Magnitude estimation—alignment of sensory and instrumental analysis - p. 285 19. Index - p. 321
