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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… Read more
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
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.
Academics, including food scientists and food and nutrition researchers, members of the food and beverage industries, specifically those in production, R&D and quality, as well as undergraduate and postgraduate students
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