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    
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.
Jian Bi
Related Documents :
22173736 - Anti-complementary activity of enzyme-treated traditional korean rice wine (makgeolli) ...
16959026 - The use of non-wood forest products by migrants in a new settlement: experiences of a v...
9103246 - 'healthy' developments in the food industry.
16915826 - Immunoassay as an analytical tool in agricultural biotechnology.
7693306 - Npy and galanin in a hibernator: hypothalamic gene expression and effects on feeding.
1460546 - Relationship between bacterial counts, microbial vitality and the accumulation of supra...
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:  2014-11-13    
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    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Benchmarking / methods*
Choice Behavior
Consumer Participation
Dietary Carbohydrates
Dietary Fats
Food / adverse effects,  standards*
Food Handling / standards
Health Status
Risk Assessment
Risk Reduction Behavior
Sodium, Dietary
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

Previous Document:  Bioavailability and delivery of nutraceuticals using nanotechnology.
Next Document:  Optimization of fruit punch using mixture design.