Bøker av Felipe Richter Reis

While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit food categories safe for them. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances require specific ingredients, formulations, and processing conditions.Food Intolerances: A Technological Perspective addresses the health and food science aspects of food intolerances from a technological perspective, which is scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a food intolerance is presented in a way that various types of food industries can benefit from.Key Features: Compiles health and food science aspects of food intolerances in a single location Addresses clean-label food products and links them to food additives intolerances Discusses the mechanisms behind the changes in food product quality after ingredient substitution and compound removal in gluten-free, low-FODMAP and clean-label products Provides perspectives and future trends in the development of food products for people that have food intolerances A compilation of research from prominent medical doctors and PhDs in food science from around the world, this book is helpful for food science students and industry professionals alike.

Dehydration of fruits is a massive operation amounting to tens of billions of dollars' worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.Dried Fruit Products offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, the industrial applications, and simple design methods. Such dried fruit products as fruit pieces, fruit leathers and fruit powders are dealt with in a way to inform their physical, chemical, sensory and nutritional features, along with the characteristics of the process used to obtain them, such as drying method and drying equipment.Key Features: - Contains up-to-date information on fruit drying- Presents a multi-perspective viewpoint of fruit drying- Addresses both food science and chemical engineering aspects of fruit dryingReaders can gain knowledge on the various types of drying techniques and insightful thought on selecting the appropriate drying techniques for different fruit products.

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies.