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Dr Pretima M Titoria, Head of Food Ingredients, Food Innovation, Leatherhead Food ResearchPretima graduated with a B.Sc. (Hons) in Food Technology at University of Reading and obtained her Ph.D. in the area of rheological characterisation of food biopolymers/hydrocolloids at Cranfield University. She continued to develop her skills in this area over several years while working at the Institute of Food Research, Norwich and at Dupont Cereal Innovation Centre, Cambridge, before joining Leatherhead
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Reducing Salt in Foods

Cindy Beeren , Kathy Groves , Pretima M. Titoria

Woodhead Publishing

2019-06-18

epub sans DRM

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action...

226,82 €

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