9781119614746 - food formulation: novel ingredients and processing techniques (18 risultati)
Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Da: Kuba Libri, Prague, Repubblica CecaKuba Libri
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Hardcover. Condizione: New.
Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Condizione: New.
Lingua: Inglese
Editore: Wiley, 2021
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Lingua: Inglese
Editore: Wiley-Blackwell, 2021
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Da: California Books, Miami, FL, U.S.A.California Books
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Condizione: New.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, GB, 2021
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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Hardback. Condizione: New. Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques… used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Lingua: Inglese
Editore: John Wiley & Sons, 2021
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 209,06
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Condizione: New. pp. 332.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, 2021
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- Prima edizione
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 204,91
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Condizione: New. 2021. 1st Edition. Hardcover. . . . . .
Lingua: Inglese
Editore: John Wiley & Sons, 2021
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 332.
Lingua: Inglese
Editore: John Wiley & Sons, 2021
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on d.
Lingua: Inglese
Editore: Blackwell Pub, 2021
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 237,83
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Hardcover. Condizione: Brand New. 332 pages. 9.75x6.75x1.00 inches. In Stock.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, 2021
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2021. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, GB, 2021
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Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
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Hardback. Condizione: New. Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques… used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, Hoboken, 2021
- Rilegato
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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EUR 175,91
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Hardcover. Condizione: new. Hardcover. Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processin…g techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Lingua: Inglese
Editore: Blackwell Pub, 2021
- Rilegato
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 228,38
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Hardcover. Condizione: Brand New. 332 pages. 9.75x6.75x1.00 inches. In Stock. This item is printed on demand.
