Deghan-Shoar, Z. and Hardacre, A. and Meerdink, Gerrit (2010) An investigation on the effect of formulation and extrusion temperature on physico-chemical characteristics of tomato enriched snacks. In: Total food: sustainability of the agri-food chain. RSC Publishing (Royal Society of Chemistry), London. ISBN 9781849730785
Full text not available from this repository. (Request a copy)Abstract
This book is the proceedings of Total Food 2009 - the third in a series of biennial international conferences focused on the sustainable exploitation of agri-food co-products and related biomass, thereby helping to minimise waste. The event provided a forum to highlight recent developments and to facilitate knowledge transfer between representatives of the agri-food industries, scientific research community, legal experts on food-related legislation and waste management, and consumer organisations. Themes explored related to the increasing interest in agri-food chain sustainability and ranged from the adding of value to co-products through to the recovery of energy from waste streams. The meeting was run by the Institute of Food Research (IFR) under the auspices of the Royal Society of Chemistry Food Group.
| Item Type: | Book Section |
|---|---|
| Additional Information: | This book is the proceedings of Total Food 2009 - the third in a series of biennial international conferences focused on the sustainable exploitation of agri-food co-products and related biomass, thereby helping to minimise waste. The event provided a forum to highlight recent developments and to facilitate knowledge transfer between representatives of the agri-food industries, scientific research community, legal experts on food-related legislation and waste management, and consumer organisations. Themes explored related to the increasing interest in agri-food chain sustainability and ranged from the adding of value to co-products through to the recovery of energy from waste streams. The meeting was run by the Institute of Food Research (IFR) under the auspices of the Royal Society of Chemistry Food Group. |
| Keywords: | Food, extrusion, physico-chemical, tomato enriched snacks |
| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D610 Food Science |
| Divisions: | College of Sciences > Faculty of Science > National Centre for Food Manufacturing |
| Depositing User: | Sarah Lunt |
| Date Deposited: | 30 Mar 2011 20:17 |
| Last Modified: | 18 Jul 2011 16:40 |
| URI: | http://eprints.lincoln.ac.uk/id/eprint/4347 |
Actions (login required)
 |
View Item |