Innovations in Traditional Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Innovations in Traditional Foods by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128148884
Publisher: Elsevier Science Publication: January 9, 2019
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780128148884
Publisher: Elsevier Science
Publication: January 9, 2019
Imprint: Woodhead Publishing
Language: English

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

  • Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences
  • Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market
  • Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

More books from Elsevier Science

Cover of the book Nuclear Structure 1985 by
Cover of the book A Complete Course in Canning and Related Processes by
Cover of the book Mechatronics and Manufacturing Engineering by
Cover of the book Structural Integrity and Durability of Advanced Composites by
Cover of the book Advances in Hydrogen Production, Storage and Distribution by
Cover of the book Concise Illustrated Dictionary of Biocontrol Terms by
Cover of the book Digital Image Processing by
Cover of the book Handbook of Algebra by
Cover of the book Quantum Entanglement and Information Processing by
Cover of the book The Copyright Librarian by
Cover of the book Measures of Personality and Social Psychological Constructs by
Cover of the book Fusion Technology 1996 by
Cover of the book Neurotransmitters in Invertebrates by
Cover of the book Recent Progress in Hormone Research by
Cover of the book Solid-Liquid Filtration 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