It takes the average reader 5 hours and 54 minutes to read Salt, Fat and Sugar Reduction by Maurice O'Sullivan
Assuming a reading speed of 250 words per minute. Learn more
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 by Maurice O'Sullivan is 346 pages long, and a total of 88,576 words.
This makes it 117% the length of the average book. It also has 108% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 8 hours and 4 minutes to read Salt, Fat and Sugar Reduction aloud.
Salt, Fat and Sugar Reduction is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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