Delivering Functionality in Foods | From Structure Design to Product Engineering

António Vicente (u. a.)

ISBN 10: 3030835693 / ISBN 13: 9783030835699

Verlag: Springer Nature Switzerland, 2021

Delivering Functionality in Foods | From Structure Design to Product Engineering | António Vicente (u. a.) | Buch | viii | Englisch | 2021 | Springer Nature Switzerland | EAN 9783030835699 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Bestandsnummer des Verkäufers 120308802

Inhaltsangabe:

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 die Autorin bzw. den Autor:

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

Bibliografische Details

Titel: Delivering Functionality in Foods | From ...
Verlag: Springer Nature Switzerland
Erscheinungsdatum: 2021
Einband: Buch
Zustand: Neu