Name: vegetable protein marketing (en Inglés)
Price: 57730.00 CLP
Availability: InStock
Author: Roseboom, Bram ; Hoogenkamp, Henk
ISBN: 9781466258631

portada vegetable protein marketing (en Inglés)

Formato

Libro Físico

Autor

Henk Hoogenkamp

Ilustrado por

Bram Roseboom

Editorial

Createspace Independent Publishing Platform

Año

2011

Idioma

Inglés

N° páginas

700

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 3.6 cm

Peso

0.92 kg.

ISBN

1466258632

ISBN13

9781466258631

Categorías

Tecnología alimentaria

vegetable protein marketing (en Inglés)

Henk Hoogenkamp (Autor) · Bram Roseboom (Ilustrado por) · Createspace Independent Publishing Platform · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Martes 04 de Junio y el Viernes 14 de Junio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "vegetable protein marketing (en Inglés)"

Timely, personal, and thought provoking. Henk Hoogenkamp continues to prove with his latest book why he is world's most quoted and referenced writer discussing vegetable protein solutions. Vegetable Protein Marketing is an authorative overview covering a wide selection of seemingly unrelated topics that influence food security, health, sustainability, affordability and dietary enjoyment. Vegetable protein will be key for the future of our world. Without it, the worldwill not be able to sustain a quality of life for a rapid growing population, reaching 9.4 billion by 2050. Despite attempts by environmentalists and special interest groups, world meat consumption is expected to rise sharply. Fortunately, vegetable protein based technologies are now available to augment meat products by using meat analog extrusion technology. On a worldwide basis, more than 50% of all vegetable protein sources available for human consumption, will be used in formulated and or enhanced meat products. Extruded vegetable protein ingredients that uniquely simulated meat texture will allow further growth of this important segment. Using premium quality vegetable protein sources to augment or simulate traditional dairy foods and beverages will generate the same growth curves. Combined in one book (700 p.), marketing executives, food technologists and business strategists need to stay ahead of the curve and read about the dynamics of vegetable protein.