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Food Structure Engineering and Design for Improved Nutrition, Health and Well...

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eBay-objectnummer:385891220193
Laatst bijgewerkt op 02 mei 2024 14:52:28 CESTAlle herzieningen bekijkenAlle herzieningen bekijken

Specificaties

Objectstaat
Nieuw: Een nieuw, ongelezen en ongebruikt boek in perfecte staat waarin geen bladzijden ontbreken of ...
Book Title
Food Structure Engineering and Design for Improved Nutrition, Hea
ISBN
9780323855136
Publication Year
2022
Type
Textbook
Format
Trade Paperback
Language
English
Publication Name
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
Author
Lorenzo Miguel Pastrana Castro
Item Length
9in
Publisher
Elsevier Science & Technology
Item Width
6in
Number of Pages
408 Pages

Over dit product

Product Information

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.

Product Identifiers

Publisher
Elsevier Science & Technology
ISBN-10
032385513x
ISBN-13
9780323855136
eBay Product ID (ePID)
10050431447

Product Key Features

Author
Lorenzo Miguel Pastrana Castro
Publication Name
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
Format
Trade Paperback
Language
English
Publication Year
2022
Type
Textbook
Number of Pages
408 Pages

Dimensions

Item Length
9in
Item Width
6in

Additional Product Features

Lc Classification Number
Tx531
Table of Content
Section 1: Introduction 1. Nutrition, health and wellbeing in the world 2. The influence of new ingredients sources in the food structure and nutrition 3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective Section 2: Strategies to modify structure/functionality/quality of foods 4. Novel technologies on the development of food structures 5. Encapsulation and colloidal systems as a way to delivery functionality in foods 6. How food structure influences quality and safety of food products 7. Structure engineering/design in gastronomy Section 3: Development of healthy products 8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale 9. New strategies for the reduction of salt and sugar in food products 10. New strategies for the reduction of fats in food products Section 4: Health in vitro and in vivo studies 11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption 12. Assessing nutritional behaviour of foods through in vitro and in vivo studies 13. Modelling the effects of food structure on the health and nutritional attributes of food products Section 5: Consumer's perception and acceptability 14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies 15. Designing and development of food structure with high acceptance based on the consumer perception
Copyright Date
2023
Target Audience
Scholarly & Professional
Topic
Food Science, General
Lccn
2023-278272
Dewey Decimal
664
Dewey Edition
23
Illustrated
Yes
Genre
Technology & Engineering, House & Home

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Ik verklaar dat al mijn verkoopactiviteiten zullen voldoen aan alle wet- en regelgeving van de EU.
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