Zu dieser ISBN ist aktuell kein Angebot verfügbar.
Alle Exemplare der Ausgabe mit dieser ISBN anzeigen:Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Formulation Engineering of Foods
Edited
by Jennifer E. Norton, Peter J.
Fryer and Ian T. Norton
Food products are often structurally complex. This structure, or microstructure, determines the food’s flavour, texture and mouthfeel, and the pleasure derived from its consumption, in addition to the efficiency of uptake during digestion, the bioavailability of active compounds, and the effect it has on appetite and satiety. Given the health issues of the modern age, including the prevalence of obesity, food research is often heavily focused on fat reduction, or methods of reducing the uptake of fat or slowing digestion, whilst maintaining sensory appeal, and palatability. A combined understanding of material chemistry and material science is needed, together with an understanding of how processing affects food structure, the science behind food consumption, from oral processing through to digestion, and the impact that food formulation engineering can have on liking, sensory perception, digestion, targeted delivery, or appetite. Formulation Engineering of Foods aims to provide the reader with detailed reviews of the literature in these areas.
The book is separated into three main sections. The first part of the book, Designing Structured Foods, considers how basic materials can be used to formulate complex food systems, with specific structures, desirable sensory attributes and health benefits. In the second part, Structure-Human Interaction, the authors consider the interaction between the food and the human body, and how foods can be designed to get the greatest positive impact (in terms of oral processing and/or digestion) when producing healthier, more convenient, and/or more environmentally friendly products.The third part, Food Structure and the Consumer, considers consumer psychology, and the impact that food can have on liking and acceptability, and on appetite and satiety.
Formulation Engineering of Foods is essential reading for food scientists and engineers, food product designers and food developers. It will also be increasingly relevant to academics highlighting the current state of the art and possible areas for future research (particularly multidisciplinary research), and to the food industry where there is demand for greater control and design of food products that provide functionality through formulation and structure. This will therefore be a required book for libraries in all
institutions where food science and technology are taught or implemented.
Also available
Practical Food Rheology: An Interpretive Approach
Edited by I.T. Norton, F. Spyropoulos and P. Cox
ISBN 978-1-4051-9978-0
Food Materials Science and Engineering
Edited by B. Bhandari and Y. Roos
ISBN 978-1-4051-9922-3
Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications
Edited by M.O. Balaban and G. Ferrentino
ISBN 978-0-8138-0649-5
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Versand:
EUR 3,75
Innerhalb der USA
Buchbeschreibung Zustand: New. Brand New. Bestandsnummer des Verkäufers 0470672900
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. Bestandsnummer des Verkäufers 12413506-n
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. Bestandsnummer des Verkäufers 12413506-n
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers FW-9780470672907
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardcover. Zustand: New. Bestandsnummer des Verkäufers 6666-WLY-9780470672907
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability. Bestandsnummer des Verkäufers ABTR-87828
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Gebunden. Zustand: New. About the EditorsJennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.Peter J. Fryer is Professor of Chemical Engineering at the University of Birmingham.Ian T. Norton is Professor of M. Bestandsnummer des Verkäufers 556557402
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. We Ship to PO BOX Location also. Bestandsnummer des Verkäufers ABRR-87828
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. pp. 336. Bestandsnummer des Verkäufers 2697096952
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Editor(s): Norton, Jennifer E.; Fryer, Peter; Norton, Ian T. Num Pages: 328 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 176 x 21. Weight in Grams: 782. . 2013. 1st Edition. Hardcover. . . . . Bestandsnummer des Verkäufers V9780470672907
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren