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...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken, NJ :
John Wiley & Sons, Inc.,
2021.
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| Series: | IFST advances in food science.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Food Formulation and Product Development / Shivani Pathania, Cheenam Bhatia, Brijesh K Tiwari
- Smart Functional Ingredients / Milica Poji
- Healthy Ingredients / Ciara McDonagh
- Macromolecules Interactions in Food Formulations / Puneet Parmar, Rajpreet Kaur Goraya, Shivani Pathania
- Effect of Ingredient Interactions on Techno-Functional Properties / Hanuman Bobade, Savita Sharma, Baljit Singh
- 3D Printing / Arianna Dick, Sangeeta Prakash, Bhesh Bhandari
- Encapsulation Technologies Applied to Food Processing / Carlos Alvarez, Daniel Pando
- Advances in Extrusion Technologies / Manzoor Ahmad Shah, Shabir Ahmad Mir, BN Dar
- Thermal Processing Technologies / Tomas Lafarga, Anna Vallverd Queralt, Gloria Bobo, Maribel Abadias, Ingrid Aguil-Aguayo
- Non-thermal Processing Technologies / Maneesha S Mohan, Ingrid Aguil-Aguayo, Tomas Lafarga
- Formulation for Food Intolerance / Iuliana Vintil
- Prebiotic and Probiotic Food Formulations / Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, Olivia McAuliffe
- Mathematical Tools for Food Formulation / Camila A Perussello, Jesus M Frias
- Regulatory and Legislative Framework for Novel Foods / Jessica Vapnek, Kai Purnhagen, Ben Hillel.