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Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series) - Tapa blanda
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.
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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.
- EditorialSpringer
- Año de publicación2022
- ISBN 10 3030835723
- ISBN 13 9783030835729
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de edición1
- Número de páginas212
- EditorVicente António, Silva Cristina, Gonzalez Chelo
- Contacto del fabricanteno disponible
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Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)
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Delivering Functionality in Foods : From Structure Design to Product Engineering
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DELIVERING FUNCTIONALITY IN FOODS FROM STRUCTURE DESIGN TO PRODUCT ENGINEERING (PB 2022)
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Delivering Functionality in Foods
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ISBN 10: 3030835723
ISBN 13: 9783030835729
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Delivering Functionality in Foods
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Springer International Publishing Dez 2022, 2022
ISBN 10: 3030835723
ISBN 13: 9783030835729
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 offood 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 forfood engineers, food technologists and nutritionists, coveringall 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. 212 pp. Englisch. Nº de ref. del artículo: 9783030835729
Cantidad disponible: 2 disponibles