The Technology of Reduced-Additive Foods - Couverture rigide

Couverture rigide

ISBN 10 : 0751400025 ISBN 13 : 9780751400021

Editeur : Aspen Publishers Inc.,U.S., 1995

Synopsis

1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.

A propos du livre

Présentation de l'éditeur

Consumer pressure has led to a tremendous demand for food products that are perceived to contain fewer additives than have been traditionally used. This has resulted in significant research and development effort resulting in many new products and processes to satisfy the demand. This book reviews those industrially important food technologies that have allowed these products to be manufactured. Users of the book are able to review their operations and assess where reduced–additive products might form a commercially viable part of their marketing mix.

Revue de presse

"excellent introduction to the field" Food Technology

"a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library." Journal of Food Science Technol.

Détails de l'édition

• Éditeur: Aspen Publishers Inc.,U.S.
• Date d'édition: 1995
• Langue: anglais
• ISBN 10: 0751400025
• ISBN 13: 9780751400021
• Reliure: Relié
• Nombre de pages: 264
• Éditeur: Smith Jim
• Coordonnées du fabricant: non disponible
• Personne responsable: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Allemagne