Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series) - Tapa dura

 
9783030835699: Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)
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ISBN 10: 3030835693 ISBN 13: 9783030835699
Editorial: Springer, 2021

Sinopsis

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.

Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods. 

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

António A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal

Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Católica Portuguesa in Porto, Portugal

Chelo Gonzalez is a Professor at the Institute of Food Engineering for the Development at Universidad Politecnica de Valencia in Valencia, Spain

De la contraportada

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.

Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods. 

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Springer
Año de publicación
2021
Idioma
Inglés
ISBN 10 
3030835693
ISBN 13 
9783030835699
Encuadernación
Tapa dura
Número de edición
1
Número de páginas
212
Editor
Vicente António, Gonzalez Chelo, Silva Cristina
Contacto del fabricante
no disponible
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Hamburg
Alemania

Otras ediciones populares con el mismo título

9783030835729: Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)

Edición Destacada

ISBN 10:  3030835723 ISBN 13:  9783030835729
Editorial: Springer, 2022
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