Related Books
Language: en
Pages: 318
Pages: 318
Type: BOOK - Published: 2019-10-09 - Publisher: Springer Nature
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is th
Language: en
Pages: 278
Pages: 278
Type: BOOK - Published: 2023-11-29 - Publisher: Royal Society of Chemistry
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, t
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2017 - Publisher:
Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the sa
Language: en
Pages: 453
Pages: 453
Type: BOOK - Published: 2024-08-14 - Publisher: Royal Society of Chemistry
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new
Language: en
Pages: 28
Pages: 28
Type: BOOK - Published: 2012 - Publisher:
"This rapid review presents literature on the effectiveness of reformulating commonly consumed processed foods as a way of improving dietary intakes and populat