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Electronic Noses And Tongues In Food Science

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Electronic Noses and Tongues in Food Science

Electronic Noses and Tongues in Food Science Book
Author : Maria Luz Rodriguez Mendez
Publisher : Academic Press
Release : 2016-02-19
ISBN : 0128004029
Language : En, Es, Fr & De

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Book Description :

Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures. Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs Includes both electronic nose, electronic tongue and combined technology insights Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science

Chemical Analysis of Food

Chemical Analysis of Food Book
Author : Yolanda Pico
Publisher : Academic Press
Release : 2020-06-16
ISBN : 0128132671
Language : En, Es, Fr & De

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Book Description :

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

Chemical Analysis of Food Techniques and Applications

Chemical Analysis of Food  Techniques and Applications Book
Author : Yolanda Picó
Publisher : Academic Press
Release : 2012-09-01
ISBN : 0123848636
Language : En, Es, Fr & De

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Book Description :

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists

Brewing Technology

Brewing Technology Book
Author : Makoto Kanauchi
Publisher : BoD – Books on Demand
Release : 2017-07-19
ISBN : 9535133411
Language : En, Es, Fr & De

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Book Description :

Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.

Food Authentication

Food Authentication Book
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1118810260
Language : En, Es, Fr & De

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Book Description :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability Book
Author : Anonim
Publisher : Elsevier
Release : 2018-11-08
ISBN : 0128126884
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set Book
Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Release : 2005-12-19
ISBN : 146650787X
Language : En, Es, Fr & De

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Book Description :

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Handbook of Food Science Technology and Engineering

Handbook of Food Science  Technology  and Engineering Book
Author : Yiu H. Hui
Publisher : CRC Press
Release : 2006
ISBN : 9781574445527
Language : En, Es, Fr & De

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Book Description :

Download Handbook of Food Science Technology and Engineering book written by Yiu H. Hui, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Biosensors Vol 1 b w

Advances in Biosensors Vol 1  b w Book
Author : Sergey Yurish
Publisher : Lulu.com
Release : 2017-07-04
ISBN : 8469734679
Language : En, Es, Fr & De

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Book Description :

Every research and development in biosensors (as well as in any other research fields) is started from a state-of-the-art review. Such review is one of the most labor- and time-consuming parts of research, especially in high echnological areas as biosensors and chemical sensors. It is strongly necessary to take into account and reflect in the review the current stage of development, including existing sensing principles, methods of measurements, technologies and existing devices. Many PhD students and researchers working in the same area must make (and do it)the same type of work. A researcher must find appropriate references, to read it and make a critical analysis to determine what was done well before and what was not solved till now, and determine and formulate his future scientific aim and objectives. To help researchers save time and taxpayers money, we have started to publish 'Advances in Biosensors: Reviews' Book Series. The 1st volume contains 7 chapters written by 14 authors from 9 countries.

Sensory Panel Management

Sensory Panel Management Book
Author : Lauren Rogers
Publisher : Woodhead Publishing
Release : 2017-10-26
ISBN : 0081011156
Language : En, Es, Fr & De

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Book Description :

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses

Food Biofortification Technologies

Food Biofortification Technologies Book
Author : Agnieszka Saeid
Publisher : CRC Press
Release : 2017-11-22
ISBN : 1351230832
Language : En, Es, Fr & De

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Book Description :

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. The book deals with fortification methods and agricultural treatments, which can improve the quality of food products or other agricultural compounds, providing them with a higher density of valuable nutrients. The utilization of novel products, such as feed additives and fertilizers, can avert nutrients depletion in food products. The book describes new and conventional methods of introducing valuable compounds into food components and presents the application of biosorption, bioaccumulation, and utilization of fertilizers in obtaining designer food. Attention is paid to the use of biomass as the carrier of nutrients such as microelements into the food components. The chapters are dedicated to specific food products and their nutrient components. The first chapter discusses the agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other chapters present the fortification of animal foodstuffs such as meat, fish, milk, and eggs as well as the fortification of plant foodstuffs such as vegetables, fruits, and cereals. The book also explores advances in food fortification with vitamins and co-vitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes.

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality Book
Author : Jian Zhong,Xichang Wang
Publisher : Woodhead Publishing
Release : 2019-04-16
ISBN : 0128142189
Language : En, Es, Fr & De

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Book Description :

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control Book
Author : David Kilcast
Publisher : Elsevier
Release : 2010-05-24
ISBN : 1845699513
Language : En, Es, Fr & De

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Book Description :

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Present and Future of High Pressure Processing

Present and Future of High Pressure Processing Book
Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publisher : Elsevier
Release : 2020-09-02
ISBN : 0128172665
Language : En, Es, Fr & De

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Book Description :

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

Food Aroma Evolution

Food Aroma Evolution Book
Author : Matteo Bordiga,Leo M.L. Nollet
Publisher : CRC Press
Release : 2019-11-15
ISBN : 0429807236
Language : En, Es, Fr & De

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Book Description :

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Advanced Nanomaterials for Inexpensive Gas Microsensors

Advanced Nanomaterials for Inexpensive Gas Microsensors Book
Author : Eduard Llobet Valero
Publisher : Elsevier
Release : 2019-11-13
ISBN : 0128148284
Language : En, Es, Fr & De

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Book Description :

Advanced Nanomaterials for Inexpensive Gas Microsensors: Synthesis, Integration and Applications presents full coverage in the area of gas sensing nanomaterials, from materials, transducers and applications, to the latest results and future direction. Experts present work on metal oxides, carbon-based and hybrid materials, fabrication and application. The book brings together three major themes, including synthesis, functionalization and the characterization of advanced nanomaterials, all emphasizing synthesis techniques that ease the integration of nanomaterials in transducers. Chapters encompass a wide spectrum of sensing technologies, including advanced nanomaterials (metal oxides, carbon materials and graphene) and organic molecular materials and atomic layers (MoS2). The book's authors examine the coupling of sensitive nanomaterials to different types of transducer elements and their applications, including direct growth and additive fabrication techniques as a way to obtain inexpensive gas microsensors, principal transduction schemes, and advanced operating methods. Presents technological solutions and applications of gas sensors in varied areas of chemistry, physics, material science and engineering Examines advanced operating methods (e.g., temperature modulation, self-heating, light-activated response, noise methods) to enhance stability, sensitivity, selectivity and reduce power consumption Provides a critical review of current applications and their expected future evolution, demonstrating the most promising approaches and future expectations in the development of inexpensive gas micro- and nanosensors

Big Data Analytics for Cyber Physical Systems

Big Data Analytics for Cyber Physical Systems Book
Author : Guido Dartmann,Houbing Song,Anke Schmeink
Publisher : Elsevier
Release : 2019-07-15
ISBN : 0128166460
Language : En, Es, Fr & De

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Book Description :

Big Data Analytics in Cyber-Physical Systems: Machine Learning for the Internet of Things examines sensor signal processing, IoT gateways, optimization and decision-making, intelligent mobility, and implementation of machine learning algorithms in embedded systems. This book focuses on the interaction between IoT technology and the mathematical tools used to evaluate the extracted data of those systems. Each chapter provides the reader with a broad list of data analytics and machine learning methods for multiple IoT applications. Additionally, this volume addresses the educational transfer needed to incorporate these technologies into our society by examining new platforms for IoT in schools, new courses and concepts for universities and adult education on IoT and data science. . Bridges the gap between IoT, CPS, and mathematical modelling. Features numerous use cases that discuss how concepts are applied in different domains and applications. Provides "best practices", "winning stories" and "real-world examples" to complement innovation. Includes highlights of mathematical foundations of signal processing and machine learning in CPS and IoT.

Pattern Recognition Applications in Engineering

Pattern Recognition Applications in Engineering Book
Author : Burgos, Diego Alexander Tibaduiza,Vejar, Maribel Anaya,Pozo, Francesc
Publisher : IGI Global
Release : 2019-12-27
ISBN : 1799818411
Language : En, Es, Fr & De

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Book Description :

The implementation of data and information analysis has become a trending solution within multiple professions. New tools and approaches are continually being developed within data analysis to further solve the challenges that come with professional strategy. Pattern recognition is an innovative method that provides comparison techniques and defines new characteristics within the information acquisition process. Despite its recent trend, a considerable amount of research regarding pattern recognition and its various strategies is lacking. Pattern Recognition Applications in Engineering is an essential reference source that discusses various strategies of pattern recognition algorithms within industrial and research applications and provides examples of results in different professional areas including electronics, computation, and health monitoring. Featuring research on topics such as condition monitoring, data normalization, and bio-inspired developments, this book is ideally designed for analysts; researchers; civil, mechanical, and electronic engineers; computing scientists; chemists; academicians; and students.

Sensors for Everyday Life

Sensors for Everyday Life Book
Author : Subhas Chandra Mukhopadhyay,Octavian Adrian Postolache,Krishanthi P. Jayasundera,Akshya K. Swain
Publisher : Springer
Release : 2016-11-14
ISBN : 3319473220
Language : En, Es, Fr & De

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Book Description :

This book offers an up-to-date overview of the concepts, modeling, technical and technological details and practical applications of different types of sensors, and discusses the trends of next generation of sensors and systems for environmental and food engineering. This book is aimed at researchers, graduate students, academics and industry professionals working in the field of environmental and food engineering, environmental monitoring, precision agriculture and food quality control.

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction Book
Author : Maurice O'Sullivan
Publisher : Woodhead Publishing
Release : 2020-03-24
ISBN : 0128197412
Language : En, Es, Fr & De

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Book Description :

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