Formulation Engineering of Foods (Hardcover)

Peter Fryer

ISBN 10: 0470672900 / ISBN 13: 9780470672907

Published by John Wiley and Sons Ltd, Hoboken, 2013

About this Item

Hardcover. 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 food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading. Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Seller Inventory # 9780470672907

Bibliographic Details

• Title: Formulation Engineering of Foods (Hardcover)
• Publisher: John Wiley and Sons Ltd, Hoboken
• Publication Date: 2013
• Language: English
• ISBN 10: 0470672900
• ISBN 13: 9780470672907
• Binding: Hardcover
• Edition: 1st Edition
• Condition: new

About this title

Synopsis

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 food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

About the Author

About the Editors

Jennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.

Peter J. Fryer is Professor of Chemical Engineering at the University of Birmingham.

Ian T. Norton is Professor of Microstructural Engineering at the University of Birmingham.