Structured foods
Éditeur :
Taylor & Francis Ltd
ISBN :
9781032409405
Date de publication :
15 sept. 2026
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scientists in academic, industrial, and government spheres.