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Reformulation as a Strategy for Developing Healthier Food Products
Language: en
Pages: 321
Authors: Vassilios Raikos
Categories: Technology & Engineering
Type: BOOK - Published: 2019-10-09 - Publisher: Springer Nature

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This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is th
Food Digestion and Absorption
Language: en
Pages: 278
Authors: C Anandharamakrishnan
Categories: Technology & Engineering
Type: BOOK - Published: 2023-11-29 - Publisher: Royal Society of Chemistry

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Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, t
Sensory Evaluation and Consumer Acceptance of New Food Products
Language: en
Pages: 453
Authors: Ana Isabel de Almeida Costa
Categories: Technology & Engineering
Type: BOOK - Published: 2024-08-14 - Publisher: Royal Society of Chemistry

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Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new
Nanotechnology-Enhanced Food Packaging
Language: en
Pages: 418
Authors: Jyotishkumar Parameswaranpillai
Categories: Technology & Engineering
Type: BOOK - Published: 2022-05-31 - Publisher: John Wiley & Sons

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Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food P
Strategies to Reduce Sodium Intake in the United States
Language: en
Pages: 506
Authors: Institute of Medicine
Categories: Medical
Type: BOOK - Published: 2010-11-14 - Publisher: National Academies Press

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Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary gu