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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik The Age of Clean Label Foods
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Beschreibung
In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and… incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety. Dieses Produkt haben wir gerade leider nicht auf Lager.
Handgeprüfte Gebrauchtware
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Technische Daten
Erscheinungsdatum
07.06.2022
Sprache
Englisch
EAN
9783030966973
Herausgeber
Springer International Publishing
Sonderedition
Nein
Seitenanzahl
255
Einbandart
Gebundene Ausgabe
Autorenporträt
Dr. Charis M. Galanakis is the research and innovation director of Galanakis Laboratories (Chania, Greece), an adjunct professor of Taif University, based in Taif (Saudi Arabia), and the founder of the Food Waste Recovery Group, based in Vienna (Austria). He has over 20 years of experience analyzing wine, food, beverages, and environmental samples, as well as consulting for related industries and local producers, and serving as a freelance expert and evaluator for different organizations.
Schlagwörter
clean label foods, natural emulsifiers, modified starches, natural additives, reduced fat content, consumer behavior
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
MBNH3 - Diätetik und Ernährung
JMJ - Arbeits-, Wirtschafts- und Organisationspsychologie
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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