Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties

AvVladimir S. Kurćubić,Nemanja M. Miletić

Inbunden, Engelska, 2025

2 644 kr

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2025-08-10
Mått:155 x 235 x 29 mm
Vikt:797 g
Format:Inbunden
Språk:Engelska
Serie:Food Engineering Series
Antal sidor:410
Förlag:Springer International Publishing AG
ISBN:9783031966095

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Vladimir S. Kurćubić is a Full Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, SerbiaDr. Nemanja M. Miletić is an Associate Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, SerbiaDr. Slaviša B. Stajić is Associate Professor at the Department of Animal Source Food Technology, UNIVERSITY OF BELGRADE, FACULTY OF AGRICULTURE in Belgrade, SerbiaDr. Marko M. Petković is an Associate Professor in the Department of Food Technology, UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia

Innehållsförteckning

Design and Development of Healthier and Functional Foods Based on Meat and Milk.- Reduction of Salt Content in Meat Products.- Replacement of Phosphates in Boiled Sausages.- Reformulation of Meat Products for Fat Reduction.- Drying Fruit and Vegetables in a Thin Layer 367.- Modeling the Process of Drying in a Thin Layer.- Fruit and Vegetable Powder as a Functional Food Additive.- Phenolic Compounds in Fruits and Vegetables 525.