{"product_id":"food-formulation-novel-ingredients-and-processing-techniques","title":"Food Formulation","description":"\u003cp\u003e\u003cb\u003eReviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Formulation: Novel Ingredients and Processing Techniques\u003c\/i\u003e is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.\u003c\/p\u003e \u003cp\u003eThe text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:\u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eExplores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients\u003c\/li\u003e\n\u003cli\u003eReviews mathematical tools used for recipe formulation, process control and consumer studies\u003c\/li\u003e\n\u003cli\u003eIncludes regulations and legislations around tailor-made food products\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFood Formulation: Novel Ingredients and Processing Techniques\u003c\/i\u003e is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49795873407320,"sku":"9781119614746","price":187.18,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9781119614746.jpg?v=1778502660","url":"https:\/\/agendabookshop.com\/products\/food-formulation-novel-ingredients-and-processing-techniques","provider":"Agenda Bookshop","version":"1.0","type":"link"}