Salt, Fat and Sugar Reduction Sensory Approaches for Nutritional Reformulation of Foods and Beverages
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Sprache:Englisch
Fr. 217.00
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
20.03.2020
Verlag
Elsevier Science & TechnologySeitenzahl
348
Maße (L/B/H)
22.9/15.2/1.8 cm
Gewicht
570 g
Sprache
Englisch
ISBN
978-0-12-819741-7
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.
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