Search Results for: Reformulation As A Strategy For Developing Healthier Food Products

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is th

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

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

Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food P

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also