Innovative Food Science and Emerging Technologies (e-bog) af -

Innovative Food Science and Emerging Technologies e-bog

403,64 DKK (inkl. moms 504,55 DKK)
This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods.Distinguished scientists specializing in ...
E-bog 403,64 DKK
Forfattere Kalarikkal, Nandakumar (redaktør)
Udgivet 3 september 2018
Længde 620 sider
Genrer Science: general issues
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781351360272
This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods.Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.