Low-energy foods: Typical formulations and key technologies

Author: Zheng Jianxian
Publisher:
Publish Date: 2005-04-01
Features: Low-energy foods are an important development direction in the food industry of the new century, with huge market potential and broad development space. The first chapter of this book briefly elaborates on the main content, development principles, and key ingredients of low-energy foods. Chapters 2 to 10 systematically discuss the development principles, typical formulations, and key technologies of 50 examples of low-energy cereal foods, low-energy snack foods, low-energy dairy products, low-energy beverages, low-energy candies, low-energy chocolate, low-energy low-cholesterol meat products, low-energy spreadable foods, and low-sodium foods, etc.
This book is based on the principles of scientific rigor, practicality, simplicity, and inspiration, and it holds significant reference value for the development of the low-energy food industry in the coming years. It is suitable for researchers, production personnel, and management decision-makers in the fields of food science, agricultural product processing, nutrition and hygiene, and biochemical engineering. It also provides important reference value for faculty and students in related disciplines.