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- Publisher: Royal Society of Chemistry
- ISBN-10: 1788013964
- ISBN-13: 9781788013963
- Format: 16.3 x 23.4 x 2.5 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Tomato Chemistry, Industrial Processing and Product Development (e-book) (used book) | bookbook.eu
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Description
This book looks at the many changes that are taking place in the tomato market and industry; producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry, for example rheology and mechanical properties; origin determination; innovation and new product development; volatile compounds and aroma; functional and healthy compounds; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; consumer demand for new products; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; it will appeal to professionals and food product developers.
EXTRA 10 % discount with code: EXTRA
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- Publisher: Royal Society of Chemistry
- ISBN-10: 1788013964
- ISBN-13: 9781788013963
- Format: 16.3 x 23.4 x 2.5 cm, hardcover
- Language: English English
This book looks at the many changes that are taking place in the tomato market and industry; producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry, for example rheology and mechanical properties; origin determination; innovation and new product development; volatile compounds and aroma; functional and healthy compounds; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; consumer demand for new products; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; it will appeal to professionals and food product developers.
Reviews