New Ingredients in Food Processing: Biochemistry and Agriculture

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9780849302602: New Ingredients in Food Processing: Biochemistry and Agriculture

The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing.
New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed.
In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications.

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About the Author:

Guy Linden is Professor of Food Biochemistry at the University of Nancy. Author of over one hundred publications, Linden has held senior positions within INRA (one of Europe's most prestigious centres for research) and is also a member of ICODRL (The international Circle of Dairy Research Leaders).

Denis Lorient is Emeritus Professor of Food Chemistry at the Ecole Nationale Superiere de Biologie Appliquee a la Nutrition et a l'Alimentation (ENSBANA), University of Burgundy, Dijon. Lorient was Director of the internationally-renowned ENSBANA from 1992 to 1997 and prior to that he was responsible for their links with industry. He has published extensively in such areas as proteins and the impact of processing on the sensory and nutritional properties of food.

About the Author:

Guy Linden is Professor of Food Biochemistry at the University of Nancy, France.

Denis Lorient is Emeritus Professor of Food Chemistry at the Ecole Nationale Superiere de Biologie Appliquee a la Nutrition et a l'Alimentation (ENSBANA), University of Burgundy, France.

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Linden, Gunnar; Lorient, Denis
Published by CRC Press
ISBN 10: 0849302609 ISBN 13: 9780849302602
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Book Description CRC Press. Book Condition: New. 0849302609 This is an International Edition. Brand New, Hardcover, Delivery within 6-14 business days, Similar Contents as U.S Edition, ISBN and Cover design may differ, printed in Black & White. Choose Expedited shipping for delivery within 3-8 business days. We do not ship to PO Box, APO , FPO Address. In some instances, subjects such as Management, Accounting, Finance may have different end chapter case studies and exercises. International Edition Textbooks may bear a label "Not for sale in the U.S. or Canada" and "Content may different from U.S. Edition" - printed only to discourage U.S. students from obtaining an affordable copy. The U.S. Supreme Court has asserted your right to purchase international editions, and ruled on this issue. Access code/CD is not provided with these editions , unless specified. We may ship the books from multiple warehouses across the globe, including India depending upon the availability of inventory storage. Customer satisfaction guaranteed. Bookseller Inventory # SU9780849302602

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Gunnar Linden, Denis Lorient
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Book Description CRC Press, 1999. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0849302609

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Linden, Guy/ Lorient, Denis
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Book Description CRC Pr I Llc, 1999. Hardcover. Book Condition: Brand New. 1st edition. 384 pages. 9.50x6.50x1.00 inches. In Stock. Bookseller Inventory # 0849302609

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