Delivering Functionality in Foods: From Structure Design to Product Engineering - Couverture rigide

9783030835699: Delivering Functionality in Foods: From Structure Design to Product Engineering

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ISBN 10 : 3030835693 ISBN 13 : 9783030835699

Editeur : Springer Nature Switzerland AG, 2021

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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.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l?auteur

Ant�nio 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 Cat�lica 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

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Springer Nature Switzerland AG
Date d'�dition: 2021
Langue: anglais
ISBN 10: 3030835693
ISBN 13: 9783030835699
Reliure: Reli�
Nombre de pages: 201
�diteur: Vicente Ant�nio, Silva Cristina, Gonzalez Chelo
Coordonn�es du fabricant: non disponible
Personne responsable: CMN Printpool Inh. Mathis Neumann
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9783030835729: Delivering Functionality in Foods: From Structure Design to Product Engineering

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ISBN 10 : 3030835723 ISBN 13 : 9783030835729
Editeur : Springer, 2022
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Delivering Functionality in Foods : From Structure Design to Product Engineering

Ant�nio Vicente

Edit� par Springer International Publishing, 2021

ISBN 10 : 3030835693 ISBN 13 : 9783030835699

Neuf Couverture rigide

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 offood 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 forfood engineers, food technologists and nutritionists, coveringall 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. N� de r�f. du vendeur 9783030835699

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Delivering Functionality in Foods

Ant�nio Vicente

Edit� par Springer International Publishing Dez 2021, 2021

ISBN 10 : 3030835693 ISBN 13 : 9783030835699

Neuf Couverture rigide

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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - 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 offood 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 forfood engineers, food technologists and nutritionists, coveringall 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. 212 pp. Englisch. N� de r�f. du vendeur 9783030835699

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Delivering Functionality in Foods

Ant�nio Vicente

Edit� par Springer International Publishing, Springer Nature Switzerland Dez 2021, 2021

ISBN 10 : 3030835693 ISBN 13 : 9783030835699

Neuf Couverture rigide

Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : 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. N� de r�f. du vendeur 9783030835699

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