Formulation Engineering of Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Formulation Engineering of Foods by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118597682
Publisher: Wiley Publication: June 10, 2013
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118597682
Publisher: Wiley
Publication: June 10, 2013
Imprint: Wiley-Blackwell
Language: English

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

More books from Wiley

Cover of the book Increasing Your Influence at Work All-In-One For Dummies by
Cover of the book Annual Plant Reviews, The Plant Hormone Ethylene by
Cover of the book Ethnobotany by
Cover of the book Corrosion Failures by
Cover of the book Smart Grid by
Cover of the book Systematics by
Cover of the book Excel Macros For Dummies by
Cover of the book Communication for Rural Innovation by
Cover of the book Engaged Leadership by
Cover of the book Maya Visual Effects The Innovator's Guide by
Cover of the book The Twentieth-Century American Fiction Handbook by
Cover of the book War and Conflict in the Early Modern World by
Cover of the book Microwaves Photonic Links by
Cover of the book Ferroelectric Dielectrics Integrated on Silicon by
Cover of the book Cancer Cytogenetics by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy