LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Salt, Fat and Sugar Reduction
Sensory Approaches for Nutritional Reformulation of Foods and Beverages
- 1st Edition - March 10, 2020
- Author: Maurice O'Sullivan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 9 7 4 1 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 6 1 2 - 4
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
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteSalt, 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.
- Provides a clear outline of current legislation on global ingredient taxes
- Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction
- Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction
- Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
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
1. Regulation-Understanding the requirement to reformulate2. Reduced sugar products and challenges3. Reduced Fat products and challenges4. Reduced salt products and challenges5. Other nutritional modifications6. Descriptive methods for reformulation7. Quantitative and Qualitative Affective methods for reformulation8. Rapid (Hybrid) methods for reformulation9. Discrimination testing for product validation10. Validation and safety11. Packaging-Compensatory processes12. Magnitude estimation and instrumental analysis
- No. of pages: 346
- Language: English
- Edition: 1
- Published: March 10, 2020
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128197417
- eBook ISBN: 9780128226124
MO
Maurice O'Sullivan
Dr. Maurice O'Sullivan has worked in the food industry as a flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and product development scientist for Dawn Farm Foods. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he is working in the School of Food and Nutritional Sciences, University College Cork as a Senior Lecturer, as well as managing sensory and flavour based projects involving a diverse selection of products. He has published over 200+ research papers as well as +100 conference presentations and 46 book chapters. He collaborates extensively with the food industry on varied product optimization and development projects. He is a member of the European Sensory Network (ESN) as well as research coordinator for the FoodUnique network. He is also the author of A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry (331 pages) with Elsevier/Woodhead Publishing Ltd., United Kingdom.
Affiliations and expertise
Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, IrelandRead Salt, Fat and Sugar Reduction on ScienceDirect