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Yogurt Production and Consumption
Engelsk Paperback
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Yogurt Production and Consumption

Engelsk Paperback

897 kr
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Om denne bog
Yogurt is one of the most widely consumed food products that is present in the diet of humans of all ages due to its specific inherent flavour and the wide range of health benefits attributed to its consumption. In this compilation, the authors offer a tailor-made concept for the development of biofortified yogurts with the inclusion of probiotics, prebiotics or symbiotics with preserved or improved organoleptic profiles and extended shelf life, for different consumer groups with specific nutritional needs. An overview of the sources and materials for chemical contaminants from farm-to-fork is provided, as well as analysis methods of these contaminants in yogurt. The presence of chemical contaminants is particularly important in terms of food safety and quality and it may be a public health concern for consumers. The concluding study aims to highlight the role of consumer in the market of yogurts and evaluate their reactions, preferences and attitudes towards yogurts using a longitudinal observational study performed with a non-probabilistic sample of 289 participants.
Product detaljer
Sprog:
Engelsk
Sider:
196
ISBN-13:
9781536181517
Indbinding:
Paperback
Udgave:
ISBN-10:
153618151X
Kategori:
Udg. Dato:
1 sep 2020
Længde:
0mm
Bredde:
0mm
Højde:
0mm
Forlag:
Nova Science Publishers Inc
Oplagsdato:
1 sep 2020
Forfatter(e):
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