This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.
Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
António A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal
Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Católica Portuguesa in Porto, Portugal
Chelo Gonzalez is a Professor at the Institute of Food Engineering for the Development at Universidad Politecnica de Valencia in Valencia, Spain
This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.
Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Gratis für den Versand innerhalb von/der Deutschland
Versandziele, Kosten & DauerEUR 5,74 für den Versand von Vereinigtes Königreich nach Deutschland
Versandziele, Kosten & DauerAnbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Zustand: New. In. Bestandsnummer des Verkäufers ria9783030835729_new
Anzahl: Mehr als 20 verfügbar
Anbieter: Basi6 International, Irving, TX, USA
Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Bestandsnummer des Verkäufers ABEJUNE24-260613
Anzahl: 3 verfügbar
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. Bestandsnummer des Verkäufers ABNR-277254
Anzahl: 1 verfügbar
Anbieter: Buchpark, Trebbin, Deutschland
Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 212 | Sprache: Englisch | Produktart: Bücher. Bestandsnummer des Verkäufers 41184762/1
Anzahl: 2 verfügbar
Anbieter: Basi6 International, Irving, TX, USA
Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Bestandsnummer des Verkäufers ABEJUNE24-260614
Anzahl: 2 verfügbar
Anbieter: Books Puddle, New York, NY, USA
Zustand: New. 1st ed. 2022 edition NO-PA16APR2015-KAP. Bestandsnummer des Verkäufers 26396291946
Anzahl: 1 verfügbar
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
Zustand: New. Bestandsnummer des Verkäufers 18396291936
Anzahl: 1 verfügbar
Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Zustand: New. Bestandsnummer des Verkäufers 401166517
Anzahl: 1 verfügbar
Anbieter: moluna, Greven, Deutschland
Zustand: New. Bestandsnummer des Verkäufers 761710343
Anzahl: Mehr als 20 verfügbar
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Taschenbuch. Zustand: Neu. Neuware -This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 212 pp. Englisch. Bestandsnummer des Verkäufers 9783030835729
Anzahl: 2 verfügbar