Salt  Fat and Sugar Reduction Book

Salt Fat and Sugar Reduction


  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release Date : 2020-03-24
  • Genre: Technology & Engineering
  • Pages : 346
  • ISBN 10 : 9780128197417
  • Total Read : 59
  • File Size : 5,9 Mb

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Salt 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 Sugar Fat Book
Score: 4
From 56 Ratings

Salt Sugar Fat


  • Author : Michael Moss
  • Publisher : Signal
  • Release Date : 2013-02-26
  • Genre: Business & Economics
  • Pages : 352
  • ISBN 10 : 9780771057090
  • Total Read : 97
  • File Size : 15,8 Mb

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Salt Sugar Fat Summary:

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 demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Reformulation as a Strategy for Developing Healthier Food Products Book

Reformulation as a Strategy for Developing Healthier Food Products


  • Author : Vassilios Raikos
  • Publisher : Springer Nature
  • Release Date : 2019-10-09
  • Genre: Technology & Engineering
  • Pages : 318
  • ISBN 10 : 9783030236212
  • Total Read : 98
  • File Size : 19,7 Mb

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Reformulation as a Strategy for Developing Healthier Food Products Summary:

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 in

Handbook of Food Structure Development Book

Handbook of Food Structure Development


  • Author : Fotis Spyropoulos
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-10-31
  • Genre: Science
  • Pages : 516
  • ISBN 10 : 9781788012164
  • Total Read : 78
  • File Size : 9,6 Mb

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Handbook of Food Structure Development Summary:

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Functional Bakery Products  Novel Ingredients and Processing Technology for Personalized Nutrition Book

Functional Bakery Products Novel Ingredients and Processing Technology for Personalized Nutrition


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2022-05-17
  • Genre: Technology & Engineering
  • Pages : 338
  • ISBN 10 : 9780323855587
  • Total Read : 64
  • File Size : 9,7 Mb

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Functional Bakery Products Novel Ingredients and Processing Technology for Personalized Nutrition Summary:

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products

The Salt Fix Book

The Salt Fix


  • Author : Dr. James DiNicolantonio
  • Publisher : Harmony
  • Release Date : 2020-08-04
  • Genre: Health & Fitness
  • Pages : 274
  • ISBN 10 : 9780451496980
  • Total Read : 59
  • File Size : 9,5 Mb

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The Salt Fix Summary:

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 put you on the fast track to a heart attack, and have suffered through bland but “heart-healthy” dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hundred publications to unravel the impact of salt on blood pressure and heart disease. He’s reached a startling conclusion: The vast majority of us don’t need to watch our salt intake. In fact, for most of us, more salt would be advantageous to our nutrition—especially for those of us on the keto diet, as keto depletes this important mineral from our bodies. The Salt Fix tells the remarkable story of how salt became unfairly demonized—a never-before-told drama of competing egos and interests—and took the fall for another white crystal: sugar. According to The Salt Fix, too little salt can: • Make you crave sugar and refined carbs • Send the body into semistarvation mode • Lead to weight gain, insulin resistance, type 2 diabetes, cardiovascular disease, chronic kidney disease, and increased blood pressure and heart rate But eating the salt you desire can improve everything, from your sleep, energy, and mental focus to your fitness, fertility, and sexual performance. It can even stave off common chronic illnesses, including heart disease. The Salt Fix shows the best ways to add salt back into your diet, offering his transformative five-step program for recalibrating your salt thermostat to achieve your unique, ideal salt intake. Science has moved on from the low-salt

Reducing Dietary Sodium and Improving Human Health Book

Reducing Dietary Sodium and Improving Human Health


  • Author : Jacqui Webster
  • Publisher : MDPI
  • Release Date : 2018-05-18
  • Genre: Electronic books
  • Pages : 401
  • ISBN 10 : 9783038429258
  • Total Read : 60
  • File Size : 16,5 Mb

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Reducing Dietary Sodium and Improving Human Health Summary:

This book is a printed edition of the Special Issue "Reducing Dietary Sodium and Improving Human Health" that was published in Nutrients

Baking Technology and Nutrition Book

Baking Technology and Nutrition


  • Author : Stanley P. Cauvain
  • Publisher : John Wiley & Sons
  • Release Date : 2019-07-23
  • Genre: Technology & Engineering
  • Pages : 232
  • ISBN 10 : 9781119387169
  • Total Read : 71
  • File Size : 16,7 Mb

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Baking Technology and Nutrition Summary:

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 alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.