Document Detail


Using the benchmark dose (BMD) methodology to determine an appropriate reduction of certain ingredients in food products.
MedLine Citation:
PMID:  20492196     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The method discussed in the article is originally used to determine an appropriate reduction of certain ingredients, for example, sodium, sugar, and fat in food products, considering both health reason and sensory or marketing risk.
Authors:
Jian Bi
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:    2010 Jan-Feb
Date Detail:
Created Date:  2010-05-24     Completed Date:  2010-09-13     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  R9-16     Citation Subset:  IM    
Affiliation:
Sensometrics Research and Service, Richmond, VA 23236, USA. bbdjcy@aol.com
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MeSH Terms
Descriptor/Qualifier:
Benchmarking / methods*
Choice Behavior
Consumer Participation
Dietary Carbohydrates
Dietary Fats
Food / adverse effects,  standards*
Food Handling / standards
Health
Health Status
Humans
Risk Assessment
Risk Reduction Behavior
Sodium, Dietary
Chemical
Reg. No./Substance:
0/Dietary Carbohydrates; 0/Dietary Fats; 0/Sodium, Dietary

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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