Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) - Couverture souple

Hutton, Tim

Couverture souple

ISBN 10 : 0905942507 ISBN 13 : 9780905942506

Editeur : Campden & Chorleywood Food Research Association, 2002

Synopsis

Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.

A propos du livre

Présentation de l'éditeur

Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.

Détails de l'édition

• Éditeur: Campden & Chorleywood Food Research Association
• Date d'édition: 2002
• Langue: anglais
• ISBN 10: 0905942507
• ISBN 13: 9780905942506
• Reliure: Broché
• Nombre de pages: 118
• Coordonnées du fabricant: non disponible
• Personne responsable: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne