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Delivering Functionality in Foods
- From Structure Design to Product Engineering
Engelsk Hardback
Delivering Functionality in Foods
- From Structure Design to Product Engineering
Engelsk Hardback

621 kr
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Om denne bog
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. 
Product detaljer
Sprog:
Engelsk
Sider:
201
ISBN-13:
9783030835699
Indbinding:
Hardback
Udgave:
ISBN-10:
3030835693
Udg. Dato:
17 dec 2021
Længde:
0mm
Bredde:
155mm
Højde:
235mm
Forlag:
Springer Nature Switzerland AG
Oplagsdato:
17 dec 2021
Forfatter(e):
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