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

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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Détails bibliographiques
Auteurs principaux: Chaowanee Chupeerach, Ei Mon Cho, Uthaiwan Suttisansanee, Rungrat Chamchan, Chanakan Khemthong, Nattira On-nom
Format: article
Langue:EN
Publié: Elsevier 2021
Sujets:
Myanmar
Healthy food
Non-communicable diseases
Sensory evaluation
Satiation
Satiety
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Accès en ligne:https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae
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https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae

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