Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Language: English
Published by Elsevier Inc Okt 2022, 2022
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
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Add to basketItem description from seller
Neuware - Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.
Seller Inventory # 9780323855136
- Title
- Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
- Author
- Lorenzo Miguel Pastrana Castro
- Publisher
- Elsevier Inc Okt 2022
- Publication year
- 2022
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 032385513X
- ISBN 13
- 9780323855136
- Item weight
- 766 grams
- Dimensions
- 235x191x23 mm
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more.
Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.
- Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design
- Includes a broad vision of food trends and their impact in new product development
- Features the newest methodologies and techniques for the analysis of developed food products
"Synopsis" may belong to another edition of this title.
About the Author
Lorenzo Pastrana has a PhD in Pharmacy and is full Professor of Food Science at the University of Vigo, Spain. He has 25 years’ experience in research and teaching in the areas of Food Processing, Biotechnology and Bionanotechnology. He is currently the head of the Department of Life Sciences at INL. He is author of more than 120 scientific papers and PI of more than 30 National and European research projects. He is the author of seven patents (four of which are licensed), related to the development of new food products and process as well.
"About the title" may belong to another edition of this title.
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