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on1255222206 |
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20240808213014.0 |
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m o d |
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210605s2021 sz o 100 0 eng d |
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|a 1253476339
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|a 1284938829
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|a 10.1007/978-3-030-61817-9
|2 doi
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|a (OCoLC)1255222206
|z (OCoLC)1253476339
|z (OCoLC)1262683260
|z (OCoLC)1284938829
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|a TP370.5
|b .S87 2021
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| 072 |
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|a TEC012000
|2 bisacsh
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| 072 |
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|a TDCT
|2 bicssc
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|a TDCT
|2 thema
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| 049 |
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|a HCDD
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| 245 |
0 |
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|a Sustainable innovation in food product design /
|c Maria Margarida Cortez Vieira, Lorenzo Pastrana, José Aguilera, editors.
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| 264 |
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1 |
|a Cham, Switzerland :
|b Springer,
|c [2021]
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
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| 347 |
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|a text file
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| 347 |
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|b PDF
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| 490 |
1 |
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|a Food engineering series
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| 588 |
0 |
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|a Online resource; title from digital title page (viewed on June 21, 2021).
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| 505 |
0 |
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|a I -- SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE -- Ch1-Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage -- Ch2- Joint application of physical agents and natural additives to inhibit the microbial growth in bovine meats surface -- Ch3- Effects of depuration on subsequent deterioration and shelf life of cultured grooved carpet shell clam Ruditapes decussatus during chilled storage -- II -- SUSTAINABLE NEW PRODUCT DEVELOPMENT -- Ch4-Sustainability and value-added products as an opportunity: Global acceptability and sensory quality of limpet (Patella spp.) pate enriched with strawberry-tree (Arbutus unedo)fruit extract -- Ch5-Development of Gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin -- Ch6-A technological optimization to design a better gluten-free cereal-based cake premix -- Ch6-A technological optimization to design a better gluten-free cereal-based cake premix -- IV- CONSUMER BEHAVIOR -- Ch8- Evaluation of consumers acceptance of bread supplemented with insect protein -- Ch9-Potential use of aqueous extracts of Kombu seaweed in cream cracker formulation -- V -- VALORIZATION OF BY-PRODUCTS FROM THE FOOD INDUSTRY -- Ch10- Non-compliant fruit as new functional food ingredients -- Ch 11: Potential of red winemaking byproducts as health-promoting food ingredients.
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|a This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
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| 650 |
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|a Food industry and trade
|v Congresses.
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| 650 |
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0 |
|a Food
|x Packaging
|v Congresses.
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| 650 |
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0 |
|a Sustainable design
|v Congresses.
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| 650 |
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7 |
|a Food industry and trade
|2 fast
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| 650 |
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7 |
|a Food
|x Packaging
|2 fast
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| 650 |
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7 |
|a Sustainable design
|2 fast
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| 655 |
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7 |
|a proceedings (reports)
|2 aat
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| 655 |
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|a Conference papers and proceedings
|2 fast
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| 655 |
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|a Conference papers and proceedings.
|2 lcgft
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| 655 |
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7 |
|a Actes de congrès.
|2 rvmgf
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| 700 |
1 |
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|a Vieira, Maria Margarida Cortez,
|e editor.
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| 700 |
1 |
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|a Pastrana, Lorenzo,
|e editor.
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| 700 |
1 |
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|a Aguilera, José,
|e editor.
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| 711 |
2 |
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|a Ibero-American Congress of Food Engineering
|n (12th :
|d 2019 :
|c Faro, Portugal)
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| 758 |
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|i has work:
|a Sustainable innovation in food product design (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGyFbkwMTQHrtq3jCxyHP3
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Cortez Vieira, Maria Margarida.
|t Sustainable Innovation in Food Product Design.
|d Cham : Springer International Publishing AG, ©2021
|z 9783030618162
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| 830 |
|
0 |
|a Food engineering series (Springer)
|
| 856 |
4 |
0 |
|u https://holycross.idm.oclc.org/login?auth=cas&url=https://link.springer.com/10.1007/978-3-030-61817-9
|y Click for online access
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| 903 |
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|a SPRING-CHEM2021
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| 994 |
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|a 92
|b HCD
|