9780470672907 - Formulation Engineering of Foods (14 resultados)

Condición: New.

Condición: New.

Condición: very_good. This books is in Very good condition. There may be a few flaws like shelf wear and some light wear.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: As New. Unread book in perfect condition.

Condición: New.

Hardcover. Condición: new. Hardcover. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: As New. Unread book in perfect condition.

Condición: New. Brand new! Please provide a physical shipping address.

Condición: New. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Editor(s): Norton, Jennifer E.; Fryer, Peter; Norton, Ian T. Num Pages: 328 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 176 x 21. Weight in Grams: 782. . 2013. 1st Edition. Hardcover. . . . .

Hardcover. Condición: Brand New. 1st edition. 328 pages. 9.69x6.85x0.87 inches. In Stock.

Hardcover. Condición: new. Hardcover. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Condición: New. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Editor(s): Norton, Jennifer E.; Fryer, Peter; Norton, Ian T. Num Pages: 328 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 176 x 21. Weight in Grams: 782. . 2013. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Condición: new. Hardcover. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.