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Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry.

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 Innovative Techniques 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 New Materials, Products, and Additives 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 importantâ€"keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

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In this revised edition, the explanatory material and the worked examples have been separated into two sections. This change makes accessing of material simpler with all chapters being cross referenced to the appropriate worked examples, and all worked examples cross referenced back to the appropriate chapter and other relevant worked examples. The chapters in Part 1 have been re-arranged to suit the "Work Classification" order of Section 8 of CESMM 3. Both these changes should make the book more user friendly.









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