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