Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
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Form:Einzelkauf Download
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Sprache:Englisch
131,00 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
18.10.2022
Herausgeber
Miguel Angelo Parente Ribei Cerqueira + weitereVerlag
Elsevier Science & Techn.Seitenzahl
448 (Printausgabe)
Dateigröße
44443 KB
Sprache
Englisch
EAN
9780323898034
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more.
Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.
- Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design
- Includes a broad vision of food trends and their impact in new product development
- Features the newest methodologies and techniques for the analysis of developed food products
Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.
- Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design
- Includes a broad vision of food trends and their impact in new product development
- Features the newest methodologies and techniques for the analysis of developed food products
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