Formulation engineering of foods

• Other Authors: Norton, Jennifer E., (Editor), Fryer, P. J., Norton, Ian T.
• Format: eBook
• Language: English
• Published: Chichester, West Sussex, UK : Wiley-Blackwell, [2013]
• Subjects: Food > Composition.; Food > Sensory evaluation.; elektronické knihy; electronic books
• ISBN: 9780470672907; 0470672900; 9781523110209; 1523110201; 9781118597682; 1118597680; 9781118597668; 1118597664; 9781118597675; 1118597672; 9781118597651; 1118597656
• Physical Description: 1 online resource
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. <b.