Innovation in Food Engineering: New Techniques and Products (Repost)
Maria Laura Passos, Claudio P. Ribeiro - Innovation in Food Engineering: New Techniques and Products
Published: 2009-11-12 | ISBN: 1420086065 | PDF | 747 pages | 7 MB
Published: 2009-11-12 | ISBN: 1420086065 | PDF | 747 pages | 7 MB
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 in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry.