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Salt, Fat and Sugar Reduction

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

by Maurice O'Sullivan

  • Publisher : Woodhead Publishing
  • Release : 2020-03-24
  • Pages : 346
  • ISBN : 0128197412
  • Language : En, Es, Fr & De
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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 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

Reformulation as a Strategy for Developing Healthier Food Products

Reformulation as a Strategy for Developing Healthier Food Products
Challenges, Recent Developments and Future Prospects

by Vassilios Raikos,Viren Ranawana

  • Publisher : Springer Nature
  • Release : 2019-11-13
  • Pages : 318
  • ISBN : 3030236218
  • Language : En, Es, Fr & De
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This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

The American Journal of the Medical Sciences

The American Journal of the Medical Sciences
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1860
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Modern Housewife

The Modern Housewife
Or, Ménagère : Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day : with Those of the Nursery and Sick Room, and Minute Directions for Family Management in All Its Branches : Illustrated with Engravings

by Alexis Soyer

  • Publisher : Unknown Publisher
  • Release : 1851
  • Pages : 364
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Parliamentary Debates (Hansard).

The Parliamentary Debates (Hansard).
House of Lords official report

by Great Britain. Parliament. House of Lords

  • Publisher : Unknown Publisher
  • Release : 2010
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dimensions

Dimensions
A Changing Concept of Health

by Kenneth Lamar Jones,Louis W. Shainberg,Curtis O. Byer

  • Publisher : HarperCollins Publishers
  • Release : 1982
  • Pages : 532
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Management

Food Management
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Processing

Food Processing
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1991
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Franco-American Cookery Book

The Franco-American Cookery Book
Or How to Live Well and Wisely Every Day in the Year

by Felix J. Déliée

  • Publisher : Unknown Publisher
  • Release : 1885
  • Pages : 626
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Nutrition and Fitness Manual

Nutrition and Fitness Manual
A Summary of Research and Resources

by Ryerson Polytechnical Institute. Library. Nutrition Information Service

  • Publisher : Nutrition Information Service, Ryerson Polytechnical Institute
  • Release : 1983
  • Pages : 110
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Intended for use by fitness instructors, coaches, nutritionists, and other program leaders, this five-section manual covers topics ranging from curriculum guides for elementary school children to dietary regimes used by professional athletes. The role of nutrients and the use of Canada's Food Guide are reviewed briefly in the first section. Relationships between nutrition and fitness-related lifestyle factors and health status are summarized in section 2. The third section provides an overview of energy balance as it specifically relates to weight control; diet and exercise are considered. The effects of nutrition on athletic performance are examined in section 4. Each of these four sections is referenced and supplemented by recommended reading lists. The fifth section provides additional recommended background references. Material is classified by the type of resource: curriculum guides, teaching aids and audiovisuals, periodicals, and organizations. (JD)

Principles of Health Science

Principles of Health Science
A Book

by Kenneth Lamar Jones,Louis W. Shainberg,Curtis O. Byer

  • Publisher : Harpercollins College Division
  • Release : 1980
  • Pages : 531
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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A study of the physical and social aspects of drug and alcohol use and abuse, with possible methods of treatment

Recent Advances in Clinical Nutrition

Recent Advances in Clinical Nutrition
Proceedings of the ... International Symposium on Clinical Nutrition

by Alan N. Howard,I. McLean Baird

  • Publisher : Unknown Publisher
  • Release : 1981
  • Pages : 298
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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1- are Proceedings of the 1st- International Symposium on Clinical Nutrition.

Prairie Farmer

Prairie Farmer
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1983
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Clinical Nutrition

Clinical Nutrition
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1986
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Mastering the Elements of Good Cooking

by Samin Nosrat

  • Publisher : Simon and Schuster
  • Release : 2017-04-25
  • Pages : 480
  • ISBN : 1476753857
  • Language : En, Es, Fr & De
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Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Reducing Cholesterol

Reducing Cholesterol
A Heart-Smart Guide to Low-Fat Eating

by Prevention Magazine,Prevention Magazine Editors,Kenneth Cooper

  • Publisher : Unknown Publisher
  • Release : 1989
  • Pages : 87
  • ISBN : 9780681407183
  • Language : En, Es, Fr & De
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Journal of Health Education

Journal of Health Education
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1999
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Chemical Engineer

The Chemical Engineer
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Report of the Government Chemist

Report of the Government Chemist
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Product Development

Food Product Development
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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