Items related to Technology of Reduced Additive Foods
Synopsis
Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered.
The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. The chapters on packaging, marine-derived ingredients, animal-derived ingredients and reduced-additive breadmaking have all been extensively revised and additional authors and co-authors have been recruited for the second edition. Topics such as active packaging, good manufacturing practice, HACCP and natural ingredients have been reviewed with regards to their effect on the technology of reduced-additive foods.
"synopsis" may belong to another edition of this title.
Book Description
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.
About the Author
Jim Smith is the Director of the Food Technology Centre in Prince Edward Island, Canada. He is also a member of the Joint Expert Committee on Food Additivies of the United Nations Food and Agricultural Organisation and the World Health Organization.
"About this title" may belong to another edition of this title.
- PublisherWiley-Blackwell
- Publication date2004
- ISBN 10 0632055324
- ISBN 13 9780632055326
- BindingHardcover
- Edition number2
- Number of pages240
- EditorSmith Jim
Buy New
Learn more about this copy
US$ 80.84
Shipping:
US$ 16.02
From United Kingdom to U.S.A.
Top Search Results from the AbeBooks Marketplace
Stock Image
Technology of Reduced Additive Foods
Seller: Books From California, Simi Valley, CA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Minor wear on the covers, corners, and the edges. Like shelf wear. Seller Inventory # mon0002294475
Quantity: 1 available
Seller Image
Technology of Reduced Additive Foods
Published by
Blackwell, Science, Oxford, 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Used
Hardcover
Seller: J. HOOD, BOOKSELLERS, ABAA/ILAB, Baldwin City, KS, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Second edition. 221pp. Slight rubbing on front endpaper, else as new, clean, tight, and bright condition. Seller Inventory # 185115
Quantity: 1 available
Stock Image
Technology of Reduced Additive Foods
Seller: Irish Booksellers, Portland, ME, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Seller Inventory # 10-0632055324-G
Quantity: 1 available
Stock Image
Technology of Reduced Additive Foods
Seller: Book Deals, Tucson, AZ, U.S.A.
Seller rating 5 out of 5 stars
Condition: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.4. Seller Inventory # 353-0632055324-lkn
Quantity: 1 available
Stock Image
Technology of Reduced Additive Foods, 2nd Edition
Seller: Devils in the Detail Ltd, Oxford, United Kingdom
Seller rating 5 out of 5 stars
Condition: Very Good. Picture Shown is For Illustration Purposes Only, Please See Below For Further Details CONDITION ? VERY GOOD creases to cover at top and bottom of spine, light wear and scuff marks to boards, pages in nice condition, shipped from the UK. Seller Inventory # 915/BT/640H 5326
Quantity: 1 available
Stock Image
TECHNOLOGY OF REDUCED ADDITIVE FOODS.
Seller: PASCALE'S BOOKS, NORTH READING, MA, U.S.A.
Seller rating 5 out of 5 stars
Hard Cover. Condition: Fine. The food industry reacted for many years to consumer demand for more appealing and convenient food products by using additives. more recently, the demands of consumer have grown to include still higher performance products but with less additives. The industry has responded accordingly/ There are other significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that are addressed in this book. The second edition, 221 pages. "The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce the old ones. There is a new, natural and more acceptable additives which can replace the old ones. There is a tremendous amount of work underway in this field and to cover it comprehensively would fill many volumes." FINE HARDCOVER Size: 8vo - over 7¾" - 9¾" tall. Seller Inventory # 034036
Quantity: 1 available
Stock Image
Technology of Reduced Additive Foods
Seller: Book Deals, Tucson, AZ, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 1.4. Seller Inventory # 353-0632055324-gdd
Quantity: 1 available
Stock Image
Technology of Reduced-additive Foods
Seller: WYEMART LIMITED, HEREFORD, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: New. Seller Inventory # mon0000107762
Quantity: 1 available
Stock Image
Technology of Reduced Additive Foods
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. xii + 221 2nd Edition. Seller Inventory # 26373997
Quantity: 1 available
Stock Image
Technology of Reduced Additive Foods
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. pp. xii + 221 Illus. Seller Inventory # 7473970
Quantity: 1 available