Food reformulation - Assessement of possibilities for reformulation of main food products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920650" target="_blank" >RIV/60461373:22330/20:43920650 - isvavai.cz</a>
Result on the web
<a href="http://www.reformulace.cz/images/publikace/reformulace.pdf" target="_blank" >http://www.reformulace.cz/images/publikace/reformulace.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Food reformulation - Assessement of possibilities for reformulation of main food products
Original language description
The presented publication summarises the current state of knowledge on food reformulation, whilst taking into account current nutritional aspects. The book covers all major food commodities i. e. bakery products, meat products, dairy products, confectionery, edible fats and oils, non-alcoholic drinks, fruit and vegetable products. The text itself provides an overview of possible reformulations of selected food commodities, including technological and sensory limits as well as legislative constraints. The aim of the book is to familiarise the specialist in the field with this topic and to help manufacturers implement selected food reformulation interventions. This book was written by experts from the University of Chemistry and Technology, Prague, the University of Veterinary and Pharmaceutical Sciences Brno and Federation of the Food and Drink Industries of the Czech Republic.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
FOOD REFORMULATION - Assessment of possibilities for reformulation of main food products
ISBN
978-80-88019-40-4
Number of pages of the result
15
Pages from-to
92-106
Number of pages of the book
128
Publisher name
Potravinářská komora ČR
Place of publication
Praha
UT code for WoS chapter
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