Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environment /

Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of  foods  and how they impinge on  our daily lives through consumers' selec...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: McElhatton, Anna (Editor ), do Amaral Sobral, Paulo José (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2012.
Edición:1st ed. 2012.
Colección:Integrating Food Science and Engineering Knowledge Into the Food Chain, 7
Temas:
Food science.
Renewable energy sources.
Production management.
Refuse and refuse disposal.
Food Science.
Renewable Energy.
Operations Management.
Waste Management/Waste Technology.
Acceso en línea:Texto Completo
Descripción
Sumario:Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of  foods  and how they impinge on  our daily lives through consumers' selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.
Descripción Física:XX, 424 p. online resource.
ISBN:9781441978806
ISSN:2512-2258 ;

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