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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford. :
Woodhead Publishing,
[2019]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_on1081422816 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 190111s2019 enka ob 001 0 eng d | ||
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| 019 | |a 1082308837 |a 1162119437 |a 1229869094 | ||
| 020 | |a 9780128148884 |q (electronic bk.) | ||
| 020 | |a 0128148888 |q (electronic bk.) | ||
| 020 | |z 9780128148877 | ||
| 020 | |z 012814887X | ||
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| 029 | 1 | |a AU@ |b 000065172179 | |
| 035 | |a (OCoLC)1081422816 |z (OCoLC)1082308837 |z (OCoLC)1162119437 |z (OCoLC)1229869094 | ||
| 050 | 4 | |a TP370.5 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Innovations in traditional foods / |c edited by Charis M. Galanskis. |
| 264 | 1 | |a Duxford. : |b Woodhead Publishing, |c [2019] | |
| 264 | 4 | |c ©2016 | |
| 300 | |a 1 online resource : |b color illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed January 14, 2019). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |g 1. |t Introduction / |r Machiel J. Reinders, Marija Banovic, Luis Guerrero -- |g 2. |t Food innovation and tradition : interplay and dynamics / |r Anneke Geyzen, Wouter Ryckbosch, Peter Scholliers, Nelleke Teughels, Frédéric Leroy -- |g 3. |t Consumer perspectives about innovations in traditional foods / |r Attila Gere, Dalma Radványi, Howard Moskowitz -- |g 4. |t Open innovation and traditional food / |r Barbara Bigliaradi -- |g 5. |t Fruits and vegetables / |r Antonio Stasi, Giancarlo Colelli, Filippo Garini -- |g 6. |t Sourdough bread / |r Konstantinos Papadimitriou, Georgia Zoumpopoulou, Marina Georgalaki, Voula Alexandraki, Maria Kazou, Rania Anastasiou, Effie Tsakalidou -- |g 7. |t Traditional foods from tropical root and tuber crops : innovations and challenges / |r P. Saranraj, Sudhanshu S. Behera, Ramesh C. Ray -- |g 8. |t Olive fruit and olive oil / |r Özge Seçnekerm, Charis M. Galanakis -- |g 9. |t Wine / |r Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno, Cristina Sola Larrañaga -- |g 10. |t Fermented foods and beverages / |r Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas -- |g 11. |t Meat snacks : a novel technological perspective / |r Pavan Kumar, Akhilesh K. Verma, Devendra Kumar, Pramila Umaraw, NItin Mehta, O.P. Malav. |
| 520 | |a '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. Key Features: 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. -- |c Provided by publisher. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |x Technological innovations. |2 fast |0 (OCoLC)fst00930944 | |
| 700 | 1 | |a Galanakis, Charis M., |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Innovations in traditional foods. |d Duxford. : Woodhead Publishing, [2019] |z 012814887X |z 9780128148877 |w (OCoLC)1040659272 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpITF00003/toc |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 1856153 | ||
| 938 | |a YBP Library Services |b YANK |n 15972010 | ||
| 994 | |a 92 |b IZTAP | ||