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books
| book details |
Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2
Edited by Tanmay Sarkar, Edited by Slim Smaoui
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| on special |
normal price: R 7 263.95
Price: R 6 537.95
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| book description |
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.
| product details |
Normally shipped |
Publisher | Elsevier Science Publishing Co Inc
Published date | 12 Nov 2025
Language |
Format | Paperback / softback
Pages | 818
Dimensions | 276 x 216 x 0mm (L x W x H)
Weight | 450g
ISBN | 978-0-4433-3345-3
Readership Age |
BISAC | technology / food science
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