Developing Food Products for Consumers with Specific Dietary Need 9780081003299

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Автор: Wayne Morley
Название: Developing Food Products for Consumers with Specific Dietary Need
ISBN: 9780081003299
Издательство: Elsevier Science
Классификация:

Отрасли обрабатывающей промышленности

Пищевая промышленность и смежные отрасли

Индивидуальное и общественное здравоохранение

Диетология и питание

Промышленная химия

Производство продуктов питания и напитков

Фитнес и диета

ISBN-10: 0081003293
Обложка/Формат: Hardback
Страницы: 720
Вес: 0.44 кг.
Дата издания: 13.05.2016
Серия: Woodhead publishing series in food science, technology and nutrition
Язык: English
Размер: 160 x 238 x 22
Читательская аудитория: Professional & vocational
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Европейский союз
Описание: . Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. . From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. . The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. . The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

Developing Food Products for Consumers with Specific Dietary Need, Wayne Morley