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Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction
  • Author : Maurice O'Sullivan
  • Publsiher : Woodhead Publishing
  • Release : 24 March 2020
  • ISBN : 0128197412
  • Pages : 346 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKSalt Fat and Sugar Reduction

Summary:
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


Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 24 March 2020
GET THIS BOOKSalt, Fat and Sugar Reduction

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

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Salt Sugar Fat

Salt Sugar Fat
  • Author : Michael Moss
  • Publisher : Signal
  • Release : 26 February 2013
GET THIS BOOKSalt Sugar Fat

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that

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Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 12 March 2020
GET THIS BOOKSalt, Fat and Sugar Reduction

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

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Dietary Sugar, Salt and Fat in Human Health

Dietary Sugar, Salt and Fat in Human Health
  • Author : Harry G. Preuss,Debasis Bagchi
  • Publisher : Academic Press
  • Release : 06 March 2020
GET THIS BOOKDietary Sugar, Salt and Fat in Human Health

Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies. Beginning with a general overview, the text outlines aspects associated with advancing age and human physiology, such as different aspects of insulin resistance, the advancing age phenomenon, central fat accumulation and metabolic perturbations and the role of the modern Western diet and the influence of dietary

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Reformulation as a Strategy for Developing Healthier Food Products

Reformulation as a Strategy for Developing Healthier Food Products
  • Author : Vassilios Raikos,Viren Ranawana
  • Publisher : Springer Nature
  • Release : 13 November 2019
GET THIS BOOKReformulation as a Strategy for Developing Healthier Food Products

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

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The New Sugar Busters!

The New Sugar Busters!
  • Author : H. Leighton Steward,Morrison Bethea, M.D.,Sam Andrews, M.D.,Luis Balart, M.D.
  • Publisher : Ballantine Books
  • Release : 26 August 2009
GET THIS BOOKThe New Sugar Busters!

WIN THE FIGHT AGAINST FAT–THE SUGAR BUSTERS!® WAY When SUGAR BUSTERS! hit the shelves almost five years ago, it quickly became a diet and lifestyle phenomenon. The millions of people across the country on the SUGAR BUSTERS! plan discovered that by simply choosing the correct carbohydrates and lowering their sugar intake, they could shed the pounds they failed to lose with other diets. Now the weight-loss program that swept the nation has been completely revised and updated–incorporating all

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The Salt Fix

The Salt Fix
  • Author : James Dinicolantonio
  • Publisher : Harmony
  • Release : 04 August 2020
GET THIS BOOKThe Salt Fix

What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We've all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can

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Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
  • Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
  • Publisher : Academic Press
  • Release : 03 March 2020
GET THIS BOOKAgri-Food Industry Strategies for Healthy Diets and Sustainability

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization

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Baking Technology and Nutrition

Baking Technology and Nutrition
  • Author : Stanley P. Cauvain,Rosie H. Clark
  • Publisher : John Wiley & Sons
  • Release : 16 September 2019
GET THIS BOOKBaking Technology and Nutrition

A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier

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Nutrition in Public Health

Nutrition in Public Health
  • Author : Arlene Spark,Lauren M. Dinour,Janel Obenchain
  • Publisher : CRC Press
  • Release : 01 December 2015
GET THIS BOOKNutrition in Public Health

This second edition of a bestseller, Nutrition in Public Health: Principles, Policies, and Practice focuses on the role of the federal government in determining nutrition policy and influencing practice. Beginning with an overview of public health principles, the book examines the application of nutritional policy to dietary guidance, health promotion, and the practice of public health nutrition. Highlights of New Coverage in the Second Edition: Legislation such as Healthy, Hunger-Free Kids Act of 2010; Agricultural Act of 2014 (Farm Bill); and proposals

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Dr. Gott's No Flour, No Sugar(TM) Diet

Dr. Gott's No Flour, No Sugar(TM) Diet
  • Author : Peter H. Gott
  • Publisher : Grand Central Life & Style
  • Release : 04 January 2008
GET THIS BOOKDr. Gott's No Flour, No Sugar(TM) Diet

No calorie counting. No gram counting. Cheating is allowed! It's uncomplicated. Inexpensive. A cinch to maintain. And most of all, a sensible guide to healthy eating that will help you lose weight fast and keep it off for the rest of your life. During his forty years of medical practice and in his nationally syndicated medical column, Dr. Peter Gott has been asked constantly by patients and readers for a simple, foolproof way to lose weight. In response, he developed

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What Do I Eat Now

What Do I Eat Now
  • Author : Patti Geil,Tami Ross
  • Publisher : American Diabetes Association
  • Release : 13 October 2015
GET THIS BOOKWhat Do I Eat Now

Any person diagnosed with diabetes has one simple question: What do I eat now? When diagnosed with type 2 diabetes, doctors typically tell their patients to start eating healthy. But what does that mean? If figuring out what to eat seems like taking a test, here’s the solution, the American Diabetes Association book, What Do I Eat Now?. Written in clear, concise, and down-to-earth language that takes the mystery out of confusing nutrition recommendations, this indispensable guide can help readers

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Front-of-Package Nutrition Rating Systems and Symbols

Front-of-Package Nutrition Rating Systems and Symbols
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on Examination of Front-of-Package Nutrition Rating Systems and Symbols
  • Publisher : National Academies Press
  • Release : 21 December 2010
GET THIS BOOKFront-of-Package Nutrition Rating Systems and Symbols

The federal government requires that most packaged foods carry a standardized label--the Nutrition Facts panel--that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education

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