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Inovações em compósitos alimentares

Inovações em compósitos alimentares

Artem Aleksanian / Artem Aleksanyan

65,35 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786209209246
65,35 €
IVA incluido
Disponible

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Sobre IBD

O livro é dedicado a abordagens modernas para o desenvolvimento de produtos lácteos funcionais e compostos alimentares de nova geração. São considerados métodos inovadores de mistura hidrodinâmica e dinâmica, que permitem criar produtos com elevada homogeneidade, estabilidade e caraterísticas organolépticas melhoradas sem tratamento térmico. É dada especial atenção à preservação de componentes biologicamente activos, vitaminas e oligoelementos, bem como às possibilidades de regular as propriedades nutricionais e tecnológicas dos compostos. O trabalho realça a novidade científica das tecnologias propostas, permitindo integrar novas abordagens na produção de produtos alimentares, minimizando a perda de valor nutricional e aumentando as suas propriedades funcionais. O significado prático reside no facto de os métodos desenvolvidos abrirem perspectivas de implementação industrial, alargando a gama de produtos funcionais e criando novas formulações. O livro será útil para especialistas da indústria alimentar, tecnólogos, nutricionistas, investigadores e estudantes de áreas especializadas.

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