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 Encyclopedia of Violence, Peace, and Conflict by
Cover of the book Graphene and Related Nanomaterials by
Cover of the book Few Particle Problems by
Cover of the book Metal Nanoclusters in Catalysis and Materials Science: The Issue of Size Control by
Cover of the book Stepping Away from the Silos by
Cover of the book Oncology Informatics by
Cover of the book Fundamentals of Enhanced Oil and Gas Recovery from Conventional and Unconventional Reservoirs by
Cover of the book Practical Business Statistics, Student Solutions Manual (e-only) by
Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Recent Trends in Cold-Formed Steel Construction by
Cover of the book Feed and Feeding Practices in Aquaculture by
Cover of the book Current Topics in Developmental Biology by
Cover of the book Cognitive Enhancement by
Cover of the book Topics in Behavioral Neurology and Neuropsychology by
Cover of the book A Guide to Kernel Exploitation 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