Formulation Engineering of Foods

by Ian T. Norton, Jennifer E. Norton, Peter F. Fryer, et al.

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering...

• Format: Hardcover
• Language: English
• ISBN: 0470672900
• ISBN13: 9780470672907
• Release Date: August 2013
• Publisher: Wiley-Blackwell
• Length: 328 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.8" x 6.6" x 9.7"