Food Formulation
Novel Ingredients and Processing Techniques
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredientsFood Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on us…
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V212:
Noch nicht erschienen, März 2021
Produktdetails
Weitere Autoren: Tiwari, Brijesh K.
- ISBN: 978-1-119-61474-6
- EAN: 9781119614746
- Produktnummer: 34366687
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2021
- Masse: H22.9 cm x B15.2 cm
Über den Autor
Dr Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations. She has worked with more than 25 food companies, authored 15 peer-reviewed research publication and 6 book chapters.Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown and adjunct Professor at University College Dublin, Ireland. His research interests include advanced food processing and extraction technologies. He is the author of more than 200 peer-reviewed research publications and 110 book chapters, co-editor of 14 books, and series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.
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