Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Food formulation [Texte électronique] : novel ingredients and processing techniques / edited by Shivani Pathania, ... Brijesh K. Tiwari,...
Publication : Hoboken (NJ) : John Wiley, copyright 2021
Description matérielle : 1 ressource dématérialisée
Collection : IFST advances in food science book series
Lien à la collection : IFST advances in food science (Online)
Note(s) : Notes bibliogr. Index
"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 product characteristics. A comprehensive document
understanding the two-way trends in food formulation, its effect on commercialisation
of new technologies and impact of new technologies on formulations is not currently
unavailable. There are many novel food ingredients and emerging technologies available
to process formulations, but optimization of the formulation and manufacturing process
are still required. Therefore, novel and healthy ingredients along with increasing
requirement of novel processing techniques for clean label food products as well as
regulations and legislation to their use formed the premise of this book. There is
thus a need to document not only the food ingredients and formulations, but also to
know how novel processes that can be exploited industrially"
La pagination de l'édition imprimée correspondante est de : XIII-314 p.
Autre(s) auteur(s) : Pathania, Shivani. Éditeur scientifique
Tiwari, Brijesh K.. Éditeur scientifique
Sujet(s) : Aliments -- Mesures de sécurité
Aliments -- Composition
Indice(s) Dewey :
363.192 6 (23e éd.) = Sécurité des aliments - Contrôle
Identifiants, prix et caractéristiques : ISBN 9781119614760. - ISBN 1119614767. - ISBN 9781119615248. - ISBN 1119615240. -
ISBN 1119614759. - ISBN 9781119614753. - ISBN 9781119614746 (erroné)
Identifiant de la notice : ark:/12148/cb472356290
Notice n° :
FRBNF47235629
(notice reprise d'un réservoir extérieur)
Table des matières : 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.
