Food Formulation: Novel Ingredients and Processing Techniques
暫譯: 食品配方：新型成分與加工技術
Pathania, Shivani, Tiwari, Brijesh K.
- 出版商: Wiley
- 出版日期: 2021-03-15
- 售價: $6,410
- 貴賓價: 9.5 折 $6,090
- 語言: 英文
- 頁數: 336
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 1119614740
- ISBN-13: 9781119614746
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商品描述
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients
Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.
The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:
- Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients
- Reviews mathematical tools used for recipe formulation, process control and consumer studies
- Includes regulations and legislations around tailor-made food products
Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
商品描述(中文翻譯)
回顧創新的加工技術以及食品配方、功能性成分的識別與利用的最新發展
食品配方：新穎成分與加工技術 是一本全面且最新的著作，介紹了在先進商業食品配方中使用的新穎食品成分和新加工技術。這本獨特的書籍將幫助學生和業界專業人士理解當前的趨勢、新興技術及其對食品配方技術的影響。來自領先學術界和工業界專家的貢獻，為讀者提供了有關使用最新技術和生產過程進行新產品開發和重新配方的知識和相關見解。
本書首先描述了食品配方的基礎，包括智慧蛋白和澱粉成分、健康成分如鹽和糖替代品，以及食品成分之間的相互作用。強調操作原則，本書回顧了最先進的3D列印技術、包埋技術以及一系列新興技術，包括高壓、脈衝電場、超聲波和超臨界流體萃取。最後幾章討論了食品配方的最新發展和趨勢，從針對過敏和不耐受的食品，到旨在改善腸道健康的益生元和益生菌食品配方。這本書是關於新穎食品成分來源、加工技術和應用的急需參考資料：
- 探索新食品成分以及加工對成分相互作用的影響，描述改善功能性食品成分風味和可接受性的新技術
- 回顧用於配方設計、過程控制和消費者研究的數學工具
- 包括針對量身定制食品產品的法規和立法
食品配方：新穎成分與加工技術 是學生、教育工作者、研究人員、食品技術專家以及食品行業的專業人士、工程師和科學家的寶貴資源。
作者簡介
Dr Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations. She has worked with more than 25 food companies, authored 15 peer-reviewed research publication and 6 book chapters.
Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown and adjunct Professor at University College Dublin, Ireland. His research interests include advanced food processing and extraction technologies. He is the author of more than 200 peer-reviewed research publications and 110 book chapters, co-editor of 14 books, and series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.
作者簡介(中文翻譯)
Shivani Pathania 博士 是位於愛爾蘭阿什敦的 Teagasc 食品研究中心的研究官。她的研究興趣包括食品包裝、食品配方、新型食品加工技術和成分互動。她支持食品公司開發新配方的試點規模流程。她曾與超過 25 家食品公司合作，發表了 15 篇經過同行評審的研究論文和 6 章書籍章節。
Brijesh Tiwari 是 Teagasc 食品研究中心的首席研究官，並擔任愛爾蘭都柏林大學的兼任教授。他的研究興趣包括先進的食品加工和提取技術。他是超過 200 篇經過同行評審的研究出版物和 110 章書籍章節的作者，並擔任 14 本書的共同編輯，以及 IFST Advances in Food Science 書系的系列編輯。他目前擔任 Journal of Food Processing and Preservation 的主編。
