Formulation Engineering of Foods

Auteur: Ian T. Norton
Taal: Engels
Formulation Engineering of Foods

Samenvatting

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Hardcover
Verschijningsdatum
2013-08-01
Aantal pagina's
328 pagina's
Illustraties
Nee

Betrokkenen

Auteur
Ian T. Norton Peter Fryer
Co-auteur
Peter Fryer
Redacteur
Jennifer E. Norton
Co-redacteur
Peter Fryer
Uitgever
John Wiley & Sons Inc

EAN

EAN
9780470672907

Overige kenmerken

Extra groot lettertype
Nee
Oorspronkelijke releasedatum
2013-08-16

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