| 书目名称 | Sustainable Food Innovation | | 编辑 | Luca Serventi | | 视频video | | | 概述 | Educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context.The first to offer a comprehensive discussion on sustainable food innovation.Offers a holi | | 丛书名称 | Sustainable Development Goals Series | | 图书封面 |  | | 描述 | .This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. ..Sustainable Food Innovation. presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), .consumer acceptability. (price, .sensory quality) and .nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental datais added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology...This will be the first publication to combine literature review an | | 出版日期 | Book 2023 | | 关键词 | Sustainable Food Engineering; Sustainable Food Production; Sustainable Foods; Food Innovation; Food and | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-12358-0 | | isbn_softcover | 978-3-031-12360-3 | | isbn_ebook | 978-3-031-12358-0Series ISSN 2523-3084 Series E-ISSN 2523-3092 | | issn_series | 2523-3084 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 16:50:18
