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Produktbild: Dietary, Sensory and Gastronomic Applications
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Dietary, Sensory and Gastronomic Applications Exploring Unconventional Food Sources Volume 2

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166,99 € UVP 192,30 €

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

12.11.2025

Herausgeber

Tanmay Sarkar + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

818

Maße (L/B/H)

27,6/21,4/4,2 cm

Gewicht

2200 g

Sprache

Englisch

ISBN

978-0-443-33345-3

Beschreibung

Portrait

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.

He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.

Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

12.11.2025

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

818

Maße (L/B/H)

27,6/21,4/4,2 cm

Gewicht

2200 g

Sprache

Englisch

ISBN

978-0-443-33345-3

EU-Ansprechpartner

Kolibri 360 GmbH
Ettore-Bugatti-Straße 6-14
51149 Köln
DE
produktsicherheit@kolibri360.de

Herstelleradresse

Elsevier Science & Technology
London Wall 125
EC2Y 5AS London
GB
tradeorders@elsevier.com

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  • Produktbild: Dietary, Sensory and Gastronomic Applications

  • Section 1: A Gastronomic Food System
    1. Mindful Eating: Making Conscious Food Choices
    2. Embracing Culinary Diversity: Celebrating Cultural Cuisines
    3. Novel Agricultural Techniques

    Section 2: Non-Traditional Solutions for Innovation
    4. 3D Printed Food: The Intersection of Technology and Culinary Innovation
    5. Alternative Thickeners and Stabilizers: Enhancing Texture without Traditional Ingredients
    6. Flavor Enhancers: Exploring Non-Traditional Options for Taste Enhancement
    7. Natural Colorants: Vibrant Hues from Alternative Sources
    8. Preservatives and Antioxidants: Innovative Solutions for Shelf-Life Extension

    Section 3: Enhancing Sensory Appeal
    9. Novel Texturizers: Creative Approaches to Enhance Mouthfeel and Structure
    10. Emulsifiers and Surfactants: Novel Approaches to Achieve Stability and Texture
    11. Acidulants and pH Regulators: Unconventional Ingredients for Tartness and Balance
    12. Unconventional Ingredients for Flavors and Textures
    13. Algae and Seaweeds: Oceanic Treasures for Umami and Salinity
    14. Earthy Delights for Complexity and Depth Palatability

    Section 4: Meeting Dietary Needs
    15. Alternative Sources of Fiber: Meeting Dietary Needs with Diverse Options
    16. Non-Allergenic Alternatives: Catering to Food Allergies and Intolerances
    17. Non-GMO and Organic Ingredients: Sourcing Sustainable and Clean Alternatives
    18. Plant based alternative source for dairy products
    19. Gluten free sources for baking industry

    Section 5: Exploring Microbial Characteristics
    20. Microbial Pigments: Vibrant Colors from Microorganism Sources
    21. Microbial Fiber and Prebiotics: Nourishing the Gut Microbiome
    22. Microbial Antioxidants: Natural Protection for Shelf-Life Extension
    23. Microbes in Alternative Dairy: Cultured and Fermented Delights
    24. Microbial Enzymes: Enabling Food Processing and Texture Modification
    25. Microbial Fats and Oils: Innovative Lipids for Culinary Applications
    26. Microbial and Natural Sweeteners: Exploring Low-Calorie Alternatives Beyond Sugar
    27. Fungi and Fermentation: Unlocking New Flavors
    28. The Future of Microbes as Alternative Sources: Advancements, Challenges, and Opportunities

    Section 6: Ingredient Exploration for Enhanced Product Development and Packaging
    29. Pseudo-cereals in gastronomy
    30. Alternative sources of additive replacer for food industry
    31. Functional and designer lipids in food industry
    32. Plant metabolite as functional food ingredient
    33. Edible Packaging: Sustainable Solutions for Food Packaging
    34. Alternative Parts and Offcuts: Discovering Flavor in Overlooked Portions
    35. Gastronomic Exploration: Recipes and Culinary Applications
    36. Safety and Regulatory Frameworks for Unconventional Food Sources
    37. Culinary Innovation: Navigating Challenges and Embracing Opportunities