Reformulation as a strategy for developing healthier food products : challenges, recent developments and future prospects /: challenges, recent developments and future prospects. ([2019])

• Record Type: Book
• Further Information: Note: Vassilios Raikos, Viren Ranawana, editors.
• Editors: Raikos, Vassilios; Ranawana, Viren
• Contents: Intro; Preface; Acknowledgments; Contents; Contributors; Reformulating Foods for Health-Concepts, Trends and Considerations; References; Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats; 1 Introduction; 2 Reformulation of Carbohydrates; 2.1 Strategies for Carbohydrate Reformulation; 2.1.1 Sugar Reformulation Using Intense Sweeteners; 2.1.2 Sugar Reformulation using Bulk Sweeteners; 2.2 Starch and Sucrose Reformulation using Dietary Fibre; 2.3 Effect of Reformulated Foods with Sweeteners on Weight Loss; 2.4 Effect of Reformulated Foods with Dietary Fibre on Weight Loss 2.5 Limitations in Carbohydrate Reformulation3 Reformulation of Foods to Reduce Fat Content; 3.1 Fat Reduction; 3.2 Strategies for Fat Reformulation; 3.3 Fat Substitutes; 3.3.1 Sucrose Fatty Acid Polyesters; 3.3.2 Medium Chain Triglycerides (MCTs); 3.3.3 Coconut Oil; 3.3.4 Diaclyglycerol; 3.3.5 Small Particle Lipids; 3.4 Fat Mimetics; 3.4.1 Protein-Based Fat Mimetics; 3.4.2 Carbohydrate-Based Fat Mimetics; 4 Conclusion; References; Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health; 1 Introduction; 2 Some Questions Arising 2.1 Digestible and Non-digestible Carbohydrates Are Intimately Associated in Nature2.2 The Relationship of Polysaccharides to Health; 3 Approaching Reformulation; 4 Procedural Components in a Reformulation Strategy; 4.1 Target Health Outcomes; 4.2 Physiological States or Intermediary Processes That Lead to Health Outcomes; 5 Gut-Level Processes that Determine Physiological State; 5.1 Digestion; 5.2 Mixing; 5.3 Diffusion; 6 Examples of Food Properties Affecting Gut-Level Processes in the Foregut; 6.1 Solubility/Insolubility; 6.2 Viscosity; 6.3 Hydration/Concentration 6.4 Polysaccharide-polysaccharide Interaction6.5 Polysaccharide-particle Interactions; 6.6 Particle/Cell Wall/Polymer Integrity; 6.7 Particle Effects on Diffusion; 7 Effects of Food Structure in the Large Bowel; 7.1 Fermentation; 7.2 Faecal Bulking; 8 Ingredient Options and Gut Level Effects in Healthier Food Formulation; References; Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments - An Industry Perspective 1 Introduction: The Relevance of Nutrient Profiling to Drive (Re)Formulation of Foods and Beverages and the Landscape of Nutrient Profiling Systems Used by the Food Industry2 Requirements of Driving Nutritional Reformulation by the Food Industry; 2.1 Defining Nutritional Reformulation as Company Strategy; 2.2 Setting Tangible Nutritional Targets: Short Description of the Nestlé Nutritional Profiling System (NNPS), Its Key Features, and Development; 2.2.1 Food Category Within Which the Product Sits; 2.2.2 Nutrients to Limit and Nutrients to Encourage Specific to the Food Category
• Publisher Details: Cham : Springer
• Publication Date: 2019
• Copyright Date: 2019
• Extent: 1 online resource, illustrations (some color)
• Subjects: 664/.02; Food industry and trade; Processed foods -- Health aspects; Nutrition; Electronic books; Electronic books
• Languages: English
• ISBNs: 9783030236212; 3030236218
• Related ISBNs: 9783030236205
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed October 17, 2019).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.