Structured foods (53 risultati)

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Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

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Paperback. Condizione: Brand New. 320 pages. 10.00x7.00x10.00 inches. In Stock.

Condizione: New. Gnana Moorthy Eswaran U, is a Research Scholar in the Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, India. He completed his post-graduate degree in Food Science and Technology from NIFTEM, Thanjavur, In.

hardcover. Condizione: Fine.

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Taschenbuch. Condizione: Neu. Neuware - Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing.The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.…

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Hardcover. Condizione: new. Hardcover. Food materials are unusual as soft matter. They are highly complex, operating on multiple length scales and phases and structured via multiple externally applied fields. A growing number of scientists are applying a soft matter physics approach to food science. This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts (both experimental and theoretical) from the field of soft matter physics. The Discussion will allow for the exchange of views on state-of-the-art approaches like soft-glass rheology, multiscale/mesoscale simulation techniques, theories on slow dynamics, and driven soft matter systems. The Discussion will be held in the city of Wageningen in the Netherlands - one of the prime centres for food science in Europe. The Scientific Committee warmly invites you to take part in the Discussion and looks forward to welcoming you in Wageningen. This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

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Hardcover. Condizione: New. ISBN:9781849734493.