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Titre :	Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages Ajouter au panier
Auteur(s) :	Maurice G. O'Sullivan
Type de document :	Livre
Sujets :	Aliments diététiques ; Alimentation -- Évaluation ; Alimentation artificielle ; Aliments -- Analyse sensorielle ; Corps gras comestibles ; Sel ; Sucre -- Aspect nutritionnel ; Aspect nutritionnel ; Consommateurs -- Attitudes ; Réglementation ; Aliments ; Gluten ; Aliments -- Emballage
Résumé :	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.
Editeur(s) :	Cambridge : Woodhead Publishing
Date de publication :	2020
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition
Format :	1 vol. (XI-334 p.) / ill., couv. ill. en coul. / 23 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Understanding the requirement to reformulate; science, health, consumer demand, regulation, and capability Introduction Salt Fat Sugar Pricing Taxes Capability Regulatory guidelines Safety Least cost formulation Technological capability Line extensions Pre- and postapproval—shelf life testing 2. Nutritional optimization-reduced sugar products and challenges Introduction Sugar 1. Understanding the requirement to reformulate; science, health, consumer demand, regulation, and capability Introduction Salt Fat Sugar Pricing Taxes Capability Regulatory guidelines Safety Least cost formulation Technological capability Line extensions Pre- and postapproval—shelf life testing 2. Nutritional optimization-reduced sugar products and challenges Introduction Sugar Sweeteners and noncaloric artificial sweeteners Dietary fiber Sensory properties of biscuits, cookies, cakes, and muffins Sugar-reduction in dairy products Sugar-reduction in beverages Sugar-reduction in alcoholic beverages 3. Reduced-fat products and challenges Introduction Fat reduction in meat products Reduced-fat cheese Milk and flavored milk Salad dressing and sauces 4. Reduced-salt products and challenges Introduction Salt in bread Salt in processed meats Salt in cheese Salt in convenience foods 5. Other nutritional modifications Introduction Gluten-free products 6. Descriptive methods for reformulation Introduction Environment and panel conditions Panelist selection Sampling and sample presentation Spectrum Quantitative descriptive analysis Case study. Quantitative descriptive analysis of salt- and fat-reduced traditional breakfast sausages containing monosodium glutamate 7. Quantitative and qualitative affective methods for reformulation Introduction Preference tests Sensory acceptance and consumer testing Conjoint analysis Ranking preference tests Preference mapping Adaptation methods and masking Focus groups 8. Rapid sensory methods for reformulation Introduction—the need for new methods Ranking test Flash profiling Ranking descriptive analysis Free sorting Projective mapping: napping, partial napping, sorted napping, and ultraflash profiling Rapid profiling using references: polarized sensory positioning, the optimized sensory profile method, off-flavor quantification, and polarized projective mapping Check-all-that-apply Temporal dominance of sensations Temporal check-all-that-apply Just-about-right scales The ideal profile method Pivot profile 9. Discrimination testing for reformulated products Introduction The A-Not A method The paired comparison test and the 2 alternative forced choice test The duo-trio test The triangle test and the 3 alternative forced choice test The ranking test The tetrad test Rating, weighting, and in/out tests 10. Validation and safety of reformulated products (shelf-life testing) Introduction Sensory shelf life testing. Experimental design and sample handling Sensory shelf life determination; difference, affective, and descriptive approaches Color and sensory shelf life prediction Texture changes effecting shelf life Shelf life of bread Flavor profile changes effecting shelf life Chemical determination of shelf life indices Accelerated storage tests 11. Packaging and compensatory processes Introduction High O2 modified atmosphere packs Low O2 modified atmosphere packs Vacuum packaging technologies Retort technologies and packaging High-pressure processing Bread and bakery product packaging Sustainable packaging Packaging for the elderly 12. Magnitude estimation-alignment of sensory and instrumental analysis Introduction Color vision systems and color determination Instrumental methods for measuring texture Tribology Sensory-instrumental methods—gas chromatography/mass spectrometry Sensory-instrumental methods—electronic nose Near infrared (NIR) and Fourier transform infrared spectroscopy Package testing
Langue(s) :	Anglais
Identifiant :	978-0-12-819741-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200994

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