June 17, 2021

Download Ebook Free Innovations In Traditional Foods

Innovations in Traditional Foods

Innovations in Traditional Foods
Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Release Date : 2019-01-09
Category : Technology & Engineering
Total pages :348
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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

Intradfood

Intradfood
Author : Pedro Fito
Publisher : Unknown
Release Date : 2005
Category :
Total pages :862
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EFFoST 2005 Annual Meeting: Innovations in Traditional Foods

EFFoST 2005 Annual Meeting: Innovations in Traditional Foods
Author : Congress on Innovations in Traditional Foods. 2005, Valencia,European Federation of Food Science and Technology,Pedro Fito Maupoei,Fidel Toldrá
Publisher : Unknown
Release Date : 2007
Category :
Total pages :188
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Innovations in Traditional Foods

Innovations in Traditional Foods
Author : Pedro Fito Maupoey,Fidel Toldrá
Publisher : Unknown
Release Date : 2006
Category :
Total pages :129
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Innovations in Traditional Foods

Innovations in Traditional Foods
Author : Fidel Toldrá
Publisher : Unknown
Release Date : 2005
Category : Food
Total pages :1542
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Innovations in Traditional Foods

Innovations in Traditional Foods
Author : Pedro Fito Maupoey
Publisher : Unknown
Release Date : 2005
Category :
Total pages :1542
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Innovations in Traditional Foods

Innovations in Traditional Foods
Author : Anonim
Publisher : Unknown
Release Date : 2006
Category :
Total pages :129
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EFFoST 2005 Annual Meeting

EFFoST 2005 Annual Meeting
Author : Anonim
Publisher : Unknown
Release Date : 2007
Category :
Total pages :129
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Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
Author : Charis Michel Galanakis
Publisher : Academic Press
Release Date : 2016-06-10
Category : Technology & Engineering
Total pages :334
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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 limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Special Issue EFFoST 2005 Annual Meeting: Innovations in Traditional Foods

Special Issue EFFoST 2005 Annual Meeting: Innovations in Traditional Foods
Author : Pedro Fito
Publisher : Unknown
Release Date : 2007
Category :
Total pages :315
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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Author : Charis Galanakis
Publisher : Academic Press
Release Date : 2019-07-19
Category : Functional foods
Total pages :366
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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Innovations in Food Packaging

Innovations in Food Packaging
Author : Jung H. Han
Publisher : Elsevier
Release Date : 2005-07-20
Category : Technology & Engineering
Total pages :503
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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 research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Plant-Based Functional Foods and Phytochemicals

Plant-Based Functional Foods and Phytochemicals
Author : Megh R. Goyal,Arijit Nath,Hafiz Ansar Rasul Suleria
Publisher : CRC Press
Release Date : 2021-03-30
Category : Medical
Total pages :348
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Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.

Asiaweek

Asiaweek
Author : Anonim
Publisher : Unknown
Release Date : 1994
Category : Asia
Total pages :129
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Innovations in Entrepreneur Development

Innovations in Entrepreneur Development
Author : Anonim
Publisher : Unknown
Release Date : 2004
Category : Businesspeople
Total pages :129
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