Sustainable Innovation in Food Product Design by Maria Margarida Cortez Vieira (

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The Nile on eBay FREE SHIPPING UK WIDE Sustainable Innovation in Food Product Design by Maria Margarida Cortez Vieira, Lorenzo Pastrana, José Aguilera 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description 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. Back Cover 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. Table of Contents I - SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE.- Ch1-Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage.- Ch2- Joint application of physical agents and natural additives to inhibit the microbial growth in bovine meats surface.- Ch3- Effects of depuration on subsequent deterioration and shelf life of cultured grooved carpet shell clam Ruditapes decussatus during chilled storage.- II - SUSTAINABLE NEW PRODUCT DEVELOPMENT.- Ch4-Sustainability and value-added products as an opportunity: Global acceptability and sensory quality of limpet (Patella spp.) pâté enriched with strawberry-tree (Arbutus unedo)fruit extract.- Ch5-Development of Gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.- Ch6-A technological optimization to design a better gluten-free cereal-based cake premix.- Ch6-A technological optimization to design a better gluten-free cereal-based cake premix.- IV- CONSUMER BEHAVIOR.- Ch8- Evaluation of consumers' acceptance of bread supplemented with insect protein.- Ch9-Potential use of aqueous extracts of Kombu seaweed in cream cracker formulation.- V - VALORIZATION OF BY-PRODUCTS FROM THE FOOD INDUSTRY.- Ch10- Non-compliant fruit as new functional food ingredients.- Ch 11: Potential of red winemaking byproducts as health-promoting food ingredients Feature Collects the best research works from oral or poster presentations from the 9th Iberoamerican Congress of Food Engineering (CIBIA) in July 2019 Includes research on sustainable alternatives to chemical additives to extend shelf life, sustainable new product development, plant-based alternatives to dairy and gluten based cereals, consumer behavior and valorization of by-products in the food industry Provides food engineers, food technologists, and food scientists with the most recent updates in the field of sustainable food product design Details ISBN 3030618161 Language English ISBN-10 3030618161 ISBN-13 9783030618162 Format Hardcover DOI 10.1007/978-3-030-61817-9 Publisher Springer Nature Switzerland AG Series Food Engineering Series Imprint Springer Nature Switzerland AG Place of Publication Cham Country of Publication Switzerland Year 2021 Pages 259 Publication Date 2021-06-01 UK Release Date 2021-06-01 Author José Aguilera Edited by José Aguilera DEWEY 664 Audience Professional & Vocational Edition Description 2021 ed. Edition 2021st Country of Origin NL Product Class Description Industrial Chemistry & Manufacturing Alternative 9783030618179 Illustrations 42 Illustrations, color; 16 Illustrations, black and white We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! FREE DELIVERY No matter where you are in the UK, delivery is free. SECURE PAYMENT Peace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:173039106;