9783031966095 - healthier food: design and development of foods with improved functional and nutritional properties di kurcubic, vladimir s.; m. miletic, nemanja; b. stajic, slavia; m. petkovic, marko (10 risultati)
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Vladimir S. Kurcubic, Nemanja M. Miletic, Slavisa B. Stajic, Marko M. Petkovic
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 334,39
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Hardback. Condizione: New. 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 t…he 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.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 temperat…ure 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.
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Vladimir S. Kurcubic, Nemanja M. Miletic, Slavisa B. Stajic, Marko M. Petkovic
- Rilegato
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
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EUR 316,82
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Hardback. Condizione: New.
Healthier Food: Design and Development of Foods With Improved Functional and Nutritional Properties
Kurcubic, Vladimir S./ M. Miletic, Nemanja/ B. Stajic, Slavia/ M. Petkovic, Marko
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 550 pages. 9.25x6.10x9.21 inches. In Stock.
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Vladimir S. Kurćubić; M. Miletić, Nemanja; B. Stajić, Slaviša; M. Petković, Marko
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Condizione: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days.
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
Healthier Food: Design and development of foods with improved functional and nutritional properties
Vladimir S. Kurćubić; M. Miletić, Nemanja; B. Stajić, Slaviša; M. Petković, Marko
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- Print on Demand
Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 m…oderate 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. 424 pp. Englisch.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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 moder…ate 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 424 pp. Englisch.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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EUR 296,54
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Hardcover. Condizione: new. 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 prese…rvation 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.
