eBook - ePub
Dietary, Sensory and Gastronomic Applications
Exploring Unconventional Food Sources Volume 2
- 785 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Dietary, Sensory and Gastronomic Applications
Exploring Unconventional Food Sources Volume 2
About this book
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
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Information
Subtopic
Industrie alimentaireTable of contents
- Title of Book
- Section 1: A gastronomic food system
- Section 2: Nontraditional solutions for innovation
- Section 3: Enhancing sensory appeal
- Section 4: Meeting dietary needs
- Section 5: Exploring microbial characteristics
- Section 6: Ingredient exploration for enhanced product development and packaging
- Index
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Yes, you can access Dietary, Sensory and Gastronomic Applications by Tanmay Sarkar,Slim Smaoui in PDF and/or ePUB format, as well as other popular books in Technologie et ingénierie & Industrie alimentaire. We have over 1.5 million books available in our catalogue for you to explore.