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Innovationen bei Verbundstoffen für Lebensmittel

Innovationen bei Verbundstoffen für Lebensmittel

Artem Aleksanian / Artem Aleksanyan

65,35 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786209242519
65,35 €
IVA incluido
Disponible

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Sobre IBD

Das Buch ist modernen Ansätzen zur Entwicklung funktioneller Milchprodukte und Lebensmittelverbundstoffe der neuen Generation gewidmet. Es werden innovative Methoden des hydrodynamischen und dynamischen Mischens betrachtet, die es ermöglichen, Produkte mit hoher Homogenität, Stabilität und verbesserten organoleptischen Eigenschaften ohne Wärmebehandlung herzustellen. Besonderes Augenmerk wird auf die Erhaltung von biologisch aktiven Bestandteilen, Vitaminen und Spurenelementen sowie auf die Möglichkeiten zur Regulierung der ernährungsphysiologischen und technologischen Eigenschaften von Kompositen gelegt. Die Arbeit unterstreicht die wissenschaftliche Neuartigkeit der vorgeschlagenen Technologien, die es ermöglichen, neue Ansätze in die Produktion von Lebensmitteln zu integrieren, den Verlust an Nährwert zu minimieren und ihre funktionellen Eigenschaften zu verbessern. Die praktische Bedeutung liegt in der Tatsache, dass die entwickelten Methoden Perspektiven für die industrielle Umsetzung eröffnen, indem sie die Palette der funktionellen Produkte erweitern und neue Formulierungen schaffen. Das Buch ist für Fachleute aus der Lebensmittelindustrie, Technologen, Ernährungswissenschaftler, Forscher und Studenten von Fachgebieten von Nutzen.

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