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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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Guy Linden is Professor of Food Biochemistry at the University of Nancy.Review:
The most difficult thing about this book is being able to put it down; there is always something worth reading on the next page ...the information presented is still valid and useful., Food Technology in New Zealand
This book, as well as offering a summary of the work carried out on IFPs (intermediate food products) over the past twenty years or so, is also preparing for the future by laying the biochemical foundations for commercial exploitation of agricultural products which we know will be important in the development of the European agro-industrial system. I hope this work will quickly reach the wide audience awaiting it., Herve Bichat, Director General of Teaching and Research, Ministry of Forestry and Agriculture, France
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Book Description CRC Press, 1999. Hardcover. Condition: New. 1. Seller Inventory # DADAX0849302609
Book Description CRC Press, 1999. Condition: New. book. Seller Inventory # M0849302609
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