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Sustainable Food Science. A Comprehensive Approach

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via E-Mail:
info@digento.de  Contact/Order: info@digento.de

1st Edition 2023

Hrsg. v. Pasquale Ferranti

Online

Verlag :: Publisher

Elsevier Science

Sustainable Food Science. A Comprehensive Approach

Preis :: Price

Preise auf Anfrage / Prices on request

Aktionsangebot: Einführungsrabatt auf Referenzwerke des Erscheinungsjahres 2023

Auf alle 2023 erscheinenden Referenzwerke erhalten Sie bei einer Bestellung bis 31. August 2023 20% Einführungsrabatt.

Siehe auch Elsevier Reference Works on ScienceDirect

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.

Bestellnummer bei digento :: digento order number

102260157

Verlagsinformation :: Publisher's information

Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population. With contributions from international experts and an outstanding editing team, the book covers sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, along with prospective and emerging sources such as industrial hemp, insects, algae, etc. In addition, other sections cover sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes and dairy and meat substitutes. Users will value the clear-cut, in-depth and expert assessment of each topic and appreciate its sensible and logical hierarchical structure. This reference work will provide expert guidance for food scientists of all levels – both in academia or industry.

Key features

  • Updates on the latest sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, and more
  • Covers prospective and emerging sources such as industrial hemp, insects, algae, etc.
  • Provides content on sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes alongside processes for obtaining dairy and meat substitutes

Readership

Food and agricultural scientists in academia, public sector and industry; from undergraduates through to researchers, Nutritionists, governments, international agencies and organisations (eg UN, FAO), regulatory agencies (e.g. EFSA), and not-for-profit organizations

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