Dietary, Sensory and Gastronomic Applications Exploring Unconventional Food Sources Volume 2
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Sprache:Englisch
186,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
01.11.2025
Herausgeber
Tanmay Sarkar + weitereVerlag
Elsevier Science & Techn.Seitenzahl
570 (Printausgabe)
Dateigröße
30876 KB
Sprache
Englisch
EAN
9780443333460
Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.
- Discusses non-traditional ingredient solutions for product innovation
- Highlights unconventional and underutilized ingredients for enhanced sensory appeal
- Provides insight to sustainable sources of alternative fiber for diversified dietary needs
- Explores microbial characteristics of unconventional foods for culinary applications and new product development
- Uncovers sustainable solutions for food packaging innovation
- Discusses non-traditional ingredient solutions for product innovation
- Highlights unconventional and underutilized ingredients for enhanced sensory appeal
- Provides insight to sustainable sources of alternative fiber for diversified dietary needs
- Explores microbial characteristics of unconventional foods for culinary applications and new product development
- Uncovers sustainable solutions for food packaging innovation
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