Jos� Manuel Lorenzo - Böcker
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products
1 446 kr
Skickas inom 7-10 vardagar
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.
As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.
Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowaSensory Analysis for the Development of Meat Products
Methodological Aspects and Practical Applications
1 581 kr
Skickas inom 7-10 vardagar
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat productsMeat and Meat Replacements
An Interdisciplinary Assessment of Current Status and Future Directions
2 582 kr
Skickas inom 7-10 vardagar
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.
Meat and Meat Replacements�is a�helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.
Presents the benefits and drawbacks of various available products Features definitions, applications, literature reviews, and recent developments supported by data and� points of view from experts in the field Covers the nutritional profiles of meats and meat replacements as well as the consumer response to bothStrategies to Improve the Quality of Foods
1 452 kr
Skickas inom 7-10 vardagar
Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more.
Edited by Dr. Jos� Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.
Provides latest information regarding the production of food products with modified composition (reformulation)Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standardsPresents salt, sugar, and fat reduction strategies in food products2 020 kr
Skickas inom 7-10 vardagar
Plant Polyphenols in the Food and Cosmetic Industries
Extraction and Applications
1 727 kr
Kommande
Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications explores the use of polyphenols in food and cosmetics. Broken into three parts, the book begins with coverage of extraction and purification processes before delving into specific food and cosmetic applications. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications provides nutrition researchers, food scientists, and plant scientists an opportunity to better understand the use of polyphenols in their industries.
Provides a comprehensive view of the topic by covering the wide variety of sources and compounds that naturally exert antioxidant activityExplores the use of natural antioxidants to enhance the food shelf-lifePresents purification technologies, as well as current applications of plant polyphenols in the food and cosmetic industries