Food formulation: novel ingredients and processing techniques
"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...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Hoboken, NJ
Wiley Blackwell
2021
|
| Schriftenreihe: | IFST advances in food science
|
| Schlagworte: | |
| Zusammenfassung: | "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"-- |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xiii, 314 Seiten Illustrationen, Diagramme |
| ISBN: | 9781119614746 |
Internformat
MARC
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| 264 | 1 | |a Hoboken, NJ |b Wiley Blackwell |c 2021 | |
| 300 | |a xiii, 314 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a IFST advances in food science | |
| 500 | |a Includes bibliographical references and index | ||
| 520 | 3 | |a "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"-- | |
| 650 | 0 | 7 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |2 gnd |9 rswk-swf |
| 653 | 0 | |a Food adulteration and inspection | |
| 653 | 0 | |a Food / Composition | |
| 653 | 0 | |a Food / Safety measures | |
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Datensatz im Suchindex
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|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author2 | Pathania, Shivani Tiwari, Brijesh K. |
| author2_role | edt edt |
| author2_variant | s p sp b k t bk bkt |
| author_GND | (DE-588)1232447617 (DE-588)1089643594 |
| author_facet | Pathania, Shivani Tiwari, Brijesh K. |
| building | Verbundindex |
| bvnumber | BV047880245 |
| callnumber-first | T - Technology |
| callnumber-label | TX531 |
| callnumber-raw | TX531 |
| callnumber-search | TX531 |
| callnumber-sort | TX 3531 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | ZE 56000 |
| ctrlnum | (OCoLC)1237691621 (DE-599)KXP1724783319 |
| dewey-full | 363.19/264 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.19/264 |
| dewey-search | 363.19/264 |
| dewey-sort | 3363.19 3264 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Soziologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Soziologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV047880245 |
| illustrated | Illustrated |
| index_date | 2024-07-03T19:22:29Z |
| indexdate | 2024-07-10T09:24:04Z |
| institution | BVB |
| isbn | 9781119614746 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033262589 |
| oclc_num | 1237691621 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | xiii, 314 Seiten Illustrationen, Diagramme |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley Blackwell |
| record_format | marc |
| series2 | IFST advances in food science |
| spelling | Food formulation novel ingredients and processing techniques edited by Shivani Pathania (Teagasc Food Research Centre, Ashtown, Dublin, Ireland), Brijesh K. Tiwari (Teagasc Food Research Centre, Ashtown, Dublin, Ireland) Hoboken, NJ Wiley Blackwell 2021 xiii, 314 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier IFST advances in food science Includes bibliographical references and index "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"-- Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Food adulteration and inspection Food / Composition Food / Safety measures Lebensmittelverarbeitung (DE-588)4167045-0 s DE-604 Pathania, Shivani (DE-588)1232447617 edt Tiwari, Brijesh K. (DE-588)1089643594 edt Erscheint auch als Online-Ausgabe, PDF 978-1-119-61475-3 Erscheint auch als Online-Ausgabe, EPUB 978-1-119-61524-8 |
| spellingShingle | Food formulation novel ingredients and processing techniques Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4167045-0 |
| title | Food formulation novel ingredients and processing techniques |
| title_auth | Food formulation novel ingredients and processing techniques |
| title_exact_search | Food formulation novel ingredients and processing techniques |
| title_exact_search_txtP | Food formulation novel ingredients and processing techniques |
| title_full | Food formulation novel ingredients and processing techniques edited by Shivani Pathania (Teagasc Food Research Centre, Ashtown, Dublin, Ireland), Brijesh K. Tiwari (Teagasc Food Research Centre, Ashtown, Dublin, Ireland) |
| title_fullStr | Food formulation novel ingredients and processing techniques edited by Shivani Pathania (Teagasc Food Research Centre, Ashtown, Dublin, Ireland), Brijesh K. Tiwari (Teagasc Food Research Centre, Ashtown, Dublin, Ireland) |
| title_full_unstemmed | Food formulation novel ingredients and processing techniques edited by Shivani Pathania (Teagasc Food Research Centre, Ashtown, Dublin, Ireland), Brijesh K. Tiwari (Teagasc Food Research Centre, Ashtown, Dublin, Ireland) |
| title_short | Food formulation |
| title_sort | food formulation novel ingredients and processing techniques |
| title_sub | novel ingredients and processing techniques |
| topic | Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Lebensmittelverarbeitung |
| work_keys_str_mv | AT pathaniashivani foodformulationnovelingredientsandprocessingtechniques AT tiwaribrijeshk foodformulationnovelingredientsandprocessingtechniques |