Items related to Technology of Reduced-Additive Foods

Technology of Reduced-Additive Foods - Hardcover

 
9780751400021: Technology of Reduced-Additive Foods
Hardcover
ISBN 10: 0751400025 ISBN 13: 9780751400021
Publisher: Springer, 1995

Synopsis

Reviews some methods of processing food products with fewer of the additives customarily used in the industry, a development necessitated by the growing health awareness of consumers, and increasing reglations and labelling requirements. Also considers natural and new chemicals that can be substituted for the old ones, at least until more research is done. Annotation copyright Book News, Inc. Portland, Or.

"synopsis" may belong to another edition of this title.

From the Back Cover

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.

Review

"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.

"About this title" may belong to another edition of this title.

Publisher
Springer
Publication date
1995
Language
English
ISBN 10 
0751400025
ISBN 13 
9780751400021
Binding
Hardcover
Edition number
1
Number of pages
266
Editor
Smith Jim