Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (Hardcover)

Lingua: inglese

Editore: Springer International Publishing AG, Cham, 2025

3031966090 / 9783031966095

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Venditore AbeBooks dal 29 giugno 2022

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Hardcover. Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Codice articolo 9783031966095

Titolo
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (Hardcover)
Autore
Vladimir S. Kurcubic
Editore
Springer International Publishing AG, Cham
Anno di pubblicazione
2025
Condizione
new
Rilegatura
Hardcover
Lingua
inglese
ISBN 10
3031966090
ISBN 13
9783031966095

CitiRetail

Stevenage, Regno Unito

Venditore con 5 stelle

Venditore AbeBooks dal 29 giugno 2022

Tariffe di spedizione da Regno Unito a U.S.A.

ArticoloDa 7 a 14 giorni lavorativiDa 7 a 60 giorni lavorativi
Primo articoloEUR 44,34EUR 44,34
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