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Technology of Reduced Additive Foods

Technology of Reduced Additive Foods

Jim Smith

Wiley-Blackwell
Date de publication : 2008-04-15

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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.

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Détails

Auteur

Jim Smith

Marque

Wiley-Blackwell

Collection

n.c

Parution

2008-04-15

Pages

240 pages

EAN papier

9780632055326

Langue

Anglais

Informations ebook

EAN PDF

9781405147958

Prix

271,14 €

Nb pages copiables 0

Nb pages imprimables 240

Taille du fichier 1812 Ko

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Auteur(s) du livre

Jim Smith

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