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Reformulation as a Strategy for Developing Healthier Food Products

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Cover of 'Reformulation as a Strategy for Developing Healthier Food Products'

Table of Contents

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    Book Overview
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    Chapter 1 Reformulating Foods for Health-Concepts, Trends and Considerations
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    Chapter 2 Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats
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    Chapter 3 Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health
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    Chapter 4 Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective
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    Chapter 5 Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques
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    Chapter 6 The Importance of Food Reformulation in Developing Countries
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    Chapter 7 Delivering Success in Practical-Based Reformulation for Health
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    Chapter 8 Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils
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    Chapter 9 Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients
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    Chapter 10 Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring
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    Chapter 11 Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers
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    Chapter 12 Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials
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    Chapter 13 Reformulating Meat Products for Improving Nutrition and Health
Attention for Chapter 9: Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients
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