Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance

Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensor...

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Autores principales:	Chaowanee Chupeerach, Ei Mon Cho, Uthaiwan Suttisansanee, Rungrat Chamchan, Chanakan Khemthong, Nattira On-nom
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Myanmar Healthy food Non-communicable diseases Sensory evaluation Satiation Satiety Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae
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Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance

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