Innovation in Food Engineering: New Techniques and Products: Contemporary Food Engineering
Editat de Maria Laura Passos, Claudio P. Ribeiroen Limba Engleză Hardback – 12 noi 2009
This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.
While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.
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Specificații
ISBN-13: 9781420086065
ISBN-10: 1420086065
Pagini: 747
Ilustrații: 174 b/w images, 55 tables and 93 Equations
Dimensiuni: 156 x 234 x 41 mm
Greutate: 1.18 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
ISBN-10: 1420086065
Pagini: 747
Ilustrații: 174 b/w images, 55 tables and 93 Equations
Dimensiuni: 156 x 234 x 41 mm
Greutate: 1.18 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Public țintă
ProfessionalCuprins
Innovative Techniques. New Products and Additives.
Notă biografică
Maria Laura Passos, Claudio P. Ribeiro
Descriere
A comprehensive overview of modern processing technologies, this book highlights their use in the development of food products and ingredients that meet consumers' increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and results. They describe industrial scenarios where the techniques can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.