Items related to New Ingredients in Food Processing: Biochemistry and...
Synopsis
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.
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date1999
- ISBN 10 0849302609
- ISBN 13 9780849302602
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages384
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