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 ...
Содержание
List of Contributors vii
1. Introduction to Food Formulation Engineering 1
J.E. Norton, P.J. Fryer and I.T. Norton
2. Protein-Based Designs for Healthier Foods of the ...
Об авторе
About the Editors
Jennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.
Peter J. Fryer is Profess...