Book > Innovations In Traditional Foods

Innovations in Traditional Foods

Innovations in Traditional Foods

Detail Book : Innovations in Traditional Foods written by Charis Michel Galanakis, published by Woodhead Publishing which was released on 09 January 2019. Download Innovations in Traditional Foods Books now! Available in PDF, ePub and Kindle. 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

GET BOOK
Author : Charis Michel Galanakis
Release Date : 09 January 2019
Publisher : Woodhead Publishing
Rating : 4/5 (from 21 users)
Pages : 348
ISBN : 0128148888
Format : PDF, ePUB, KF8, PDB, MOBI, Tuebl
Innovations in Traditional Foods

Innovations in Traditional Foods

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,

GET BOOK
Innovations in Traditional Foods

Innovations in Traditional Foods

GET BOOK
EFFoST 2005 Annual Meeting  Innovations in Traditional Foods

EFFoST 2005 Annual Meeting Innovations in Traditional Foods

GET BOOK
Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome

GET BOOK
Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need

GET BOOK
Innovations in Food Packaging

Innovations in Food Packaging

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can

GET BOOK
Innovation in Food Engineering

Innovation in Food Engineering

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation

GET BOOK
Handbook of Innovation in the Food and Drink Industry

Handbook of Innovation in the Food and Drink Industry

Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product

GET BOOK
Consumer Driven Innovation in Food and Personal Care Products

Consumer Driven Innovation in Food and Personal Care Products

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives

GET BOOK
Emerging Technologies in Food Science

Emerging Technologies in Food Science

GET BOOK
Innovation Strategies in Environmental Science

Innovation Strategies in Environmental Science

Researchers and practitioners working in environmental science face technical and economic challenges that are impacted by society, processing, and legislation. These challenges require that scientists and involved companies pay closer attention to developing processes, services and products that meet the demand for a cleaner environment, cleaner production, and a more

GET BOOK
More Cooking Innovations

More Cooking Innovations

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun

GET BOOK
Innovations in Food Packaging

Innovations in Food Packaging

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging

GET BOOK
Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering

GET BOOK
Emerging and Traditional Technologies for Safe  Healthy and Quality Food

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global

GET BOOK