Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering) - Image 1

£233.78

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

Name: Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)
Brand: CRC Press
Price: 233.78 GBP
Availability: InStock

Low Fat

This is the most expensive it has ever been. Walk away.

£234 today · previous high £234 · all-time low £180

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 584 days • 584 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 584 days • 5 price ranges

Days at Price

Current Price

Price Analysis

Most common range: £212-223 (266 days, 45.5%)

Price range: £180 - £234

Price levels: 5 price ranges over 584 days

Description

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 important―keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments. About the Author Federal University of Rio Grande de Norte, Brazil University of Texas at Austin, USA University College Dublin, Ireland

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1420086065
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 12 November 2009
Listed Since: 17 March 2008

Barcode

No barcode data available

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

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Process Engineering Operations (Contemporary Food Engineering)

Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes: 35 (Contemporary Food Engineering)

Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Global Food Security and Wellness

Global Food Security and Wellness

3D Printing of Foods

Non-thermal Food Engineering Operations (Food Engineering Series)

Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering)

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Physico-Chemical Aspects of Food Processing

Phytochemicals in Citrus: Applications in Functional Foods (Functional Foods and Nutraceuticals)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Introduction to Food Engineering (Food Science and Technology)

Innovations in Food Technology: Current Perspectives and Future Goals

Experiments in Unit Operations and Processing of Foods: 5 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 5)

Enzymes in Food Technology: Improvements and Innovations

Advances in Food Extrusion Technology (Contemporary Food Engineering)

Food Process Engineering Principles and Data

Technology of Reduced Additive Foods

Food Printing: 3D Printing in Food Industry

Handbook of Food Processing Equipment (Food Engineering Series)

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Introduction to Food Process Engineering (Food Science Text Series)