Name: Sustainable Food Innovation (en Inglés)
Price: 3783.58 MXN
Availability: InStock
Author: Serventi, Luca
ISBN: 9783031123573

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portada Sustainable Food Innovation (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Serventi, Luca

Idioma

Inglés

N° páginas

182

Encuadernación

Tapa Dura

Dimensiones

25.4 x 17.8 x 1.3 cm

Peso

0.57 kg.

ISBN13

9783031123573

Categorías

Economía conductista
Química alimentaria
Ciencia, ingeniería y tecnología medioambientales

Sustainable Food Innovation (en Inglés)

Serventi, Luca (Autor) · Springer · Tapa Dura

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Sustainable Food Innovation (en Inglés)"

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers' psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.