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Technology of Reduced Additive Foods

Jim Smith
4.9/5 (31509 ratings)
Read Now Download Now ⏭ listen AudioBook
Description: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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Technology of Reduced Additive Foods. To get started finding Technology of Reduced Additive Foods, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
240
Format
PDF, EPUB & Kindle Edition
Publisher
Wiley-Blackwell
Release
2008
ISBN
1405147954

Technology of Reduced Additive Foods

Jim Smith
4.4/5 (1290744 ratings)
Read Now Download now ⏭ listen AudioBook
Description: 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Technology of Reduced Additive Foods. To get started finding Technology of Reduced Additive Foods, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
240
Format
PDF, EPUB & Kindle Edition
Publisher
Wiley-Blackwell
Release
2008
ISBN
1405147954

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