Innovation in Food Engineering: New Techniques and Products

A comprehensive overview of modern processing technologies, this book highlights their use in the development of 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 results. They describe industrial scenarios where the techniques 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.