Food formulation : novel ingredients and processing techniques

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Başlık:

Yazar:

Pathania, Shivani, editor.

ISBN:

9781119614760

9781119615248

9781119614753

Fiziksel Tanımlama:

1 online resource (xiii, 314 pages) : illustrations (chiefly color)

Seri:

IFST advances in food science book series

IFST advances in food science.

İçerik:

Food Formulation and Product Development / Shivani Pathania, Cheenam Bhatia, Brijesh K Tiwari -- Smart Functional Ingredients / Milica Poji -- Healthy Ingredients / Ciara McDonagh -- Macromolecules Interactions in Food Formulations / Puneet Parmar, Rajpreet Kaur Goraya, Shivani Pathania -- Effect of Ingredient Interactions on Techno-Functional Properties / Hanuman Bobade, Savita Sharma, Baljit Singh -- 3D Printing / Arianna Dick, Sangeeta Prakash, Bhesh Bhandari -- Encapsulation Technologies Applied to Food Processing / Carlos Alvarez, Daniel Pando -- Advances in Extrusion Technologies / Manzoor Ahmad Shah, Shabir Ahmad Mir, BN Dar -- Thermal Processing Technologies / Tomas Lafarga, Anna Vallverd Queralt, Gloria Bobo, Maribel Abadias, Ingrid Aguil-Aguayo -- Non-thermal Processing Technologies / Maneesha S Mohan, Ingrid Aguil-Aguayo, Tomas Lafarga -- Formulation for Food Intolerance / Iuliana Vintil -- Prebiotic and Probiotic Food Formulations / Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, Olivia McAuliffe -- Mathematical Tools for Food Formulation / Camila A Perussello, Jesus M Frias -- Regulatory and Legislative Framework for Novel Foods / Jessica Vapnek, Kai Purnhagen, Ben Hillel.

Özet:

"Food products are made by combining food ingredients in specific proportions in a formulation. Research on the effects of various formulations and processes on product qualities is common. However, research is focussed on either the effect of formulation or a novel processing technique on the product characteristics. A comprehensive document understanding the two-way trends in food formulation, its effect on commercialisation of new technologies and impact of new technologies on formulations is not currently unavailable. There are many novel food ingredients and emerging technologies available to process formulations, but optimization of the formulation and manufacturing process are still required. Therefore, novel and healthy ingredients along with increasing requirement of novel processing techniques for clean label food products as well as regulations and legislation to their use formed the premise of this book. There is thus a need to document not only the food ingredients and formulations, but also to know how novel processes that can be exploited industrially"-- Provided by publisher

Notlar:

John Wiley and Sons

Konu Terimleri:

Food adulteration and inspection.

Food -- Composition.

Food -- Safety measures.

Aliments -- Sécurité -- Mesures.

Food Science.

TECHNOLOGY & ENGINEERING.

Food adulteration and inspection

Food -- Composition

Food -- Safety measures