9783031698743 - food analogues: emerging methods and challenges (4 risultati)
Editore: Springer, 2025
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 229,75
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Food Analogues: Emerging Methods and Challenges | Özlem Pelin Can (u. a.) | Taschenbuch | Englisch | 2025 | Springer | EAN 9783031698743 | Verantwortliche Person für die EU: Springer Nature Customer Service Center GmbH, Europaplatz 3, 69115 Heidelberg, productsafety[at]springernature[dot]com | Anbie…ter: preigu.
Editore: Springer
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 267,49
EUR 64,34 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with the…ir values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.
Editore: Springer, Berlin, Springer
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 267,49
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that… aligns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets. 569 pp. Englisch.
Editore: Springer Dez 2025, 2025
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 267,49
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that ali…gns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 580 pp. Englisch.
