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Sustainable innovation in food produ...

Aguilera, Jose.

Sustainable innovation in food product design

Record Type:	Electronic resources : Monograph/item
Title/Author:	Sustainable innovation in food product designedited by Maria Margarida Cortez Vieira, Lorenzo Pastrana, Jose Aguilera.
other author:	Cortez Vieira, Maria Margarida.
Published:	Cham :Springer International Publishing :2021.
Description:	xiv, 259 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Food industry and tradeHandbooks, manuals, etc.
Online resource:	https://doi.org/10.1007/978-3-030-61817-9
ISBN:	9783030618179$q(electronic bk.)

Sustainable innovation in food product design
Sustainable innovation in food product design[electronic resource] /edited by Maria Margarida Cortez Vieira, Lorenzo Pastrana, Jose Aguilera. - Cham :Springer International Publishing :2021. - xiv, 259 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making) For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.

ISBN: 9783030618179$q(electronic bk.)

Standard No.: 10.1007/978-3-030-61817-9doiSubjects--Topical Terms:

444937
Food industry and trade
--Handbooks, manuals, etc.

LC Class. No.: TP370.5 / .S87 2021

Dewey Class. No.: 338.47664

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