Healthier Food: Design and Development of Foods With Improved Functional and Nutritional Properties - Couverture rigide
Synopsis
Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.
Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Dr. Vladimir S. Kurcubic is a Full Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia
Dr. Nemanja M. Miletic is an Associate Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia Dr. Slavisa B. Stajic is Associate Professor at the Department of Animal Source Food Technology, UNIVERSITY OF BELGRADE, FACULTY OF AGRICULTURE in Belgrade, SerbiaDr. Marko M. Petkovic is an Associate Professor in the Department of Food Technology, UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (eng)
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Healthier Food: Design and development of foods with improved functional and nutritional properties
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ISBN 10 : 3031966090
ISBN 13 : 9783031966095
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Edité par
Springer, Springer Aug 2025, 2025
ISBN 10 : 3031966090
ISBN 13 : 9783031966095
Neuf
Couverture rigide
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 -Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food. 424 pp. Englisch. N° de réf. du vendeur 9783031966095
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (Hardcover)
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ISBN 10 : 3031966090
ISBN 13 : 9783031966095
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Hardcover. Etat : new. Hardcover. Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9783031966095
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
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Springer International Publishing AG, CH, 2025
ISBN 10 : 3031966090
ISBN 13 : 9783031966095
Neuf
Couverture rigide
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Edité par
Springer, Springer Aug 2025, 2025
ISBN 10 : 3031966090
ISBN 13 : 9783031966095
Neuf
Couverture rigide
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 424 pp. Englisch. N° de réf. du vendeur 9783031966095
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (Hardcover)
Edité par
Springer International Publishing AG, Cham, 2025
ISBN 10 : 3031966090
ISBN 13 : 9783031966095
Neuf
Couverture rigide
Vendeur : CitiRetail, Stevenage, Royaume-Uni
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Hardcover. Etat : new. Hardcover. Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9783031966095
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Edité par
Springer, Springer, 2025
ISBN 10 : 3031966090
ISBN 13 : 9783031966095
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food. N° de réf. du vendeur 9783031966095
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Edité par
Springer International Publishing AG, CH, 2025
ISBN 10 : 3031966090
ISBN 13 : 9783031966095
Neuf
Couverture rigide
Vendeur : Rarewaves.com UK, London, Royaume-Uni
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Healthier Food: Design and Development of Foods With Improved Functional and Nutritional Properties
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