I will start this review in a similar fashion to the last food science book I reviewed
for JNEB.
1
You might wonder why this book on food quality and shelf life, written for food professionals,
food scientists, and technologists (who are working with food processing, preservation,
and quality), as well as those interested in the development of innovative food products
is being reviewed. For nutrition educators who are interested in food systems, sustainability,
and promoting the consumption of minimally processed foods, this could provide an
understanding of what is possible for the food industry to deliver now and in the
near future.To read this article in full you will need to make a payment
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REFERENCE
- Innovations in Traditional Foods [New Resources for Nutrition Educators].J Nutr Educ Behav. 2020; 52: 199
Article info
Publication history
Accepted:
April 8,
2020
Identification
Copyright
© 2020 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
