Innovation in Food Engineering: New Techniques and Products / Edition 1

This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.