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Technology of Reduced-Additive Foods
     

Technology of Reduced-Additive Foods

by Jim Smith (Editor)
 

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Contents: Starter Cultures
• New Animal-Derived Ingredients
• New Marine-Derived Ingredients
• Reduced Additive Bread Technology
• Novel Food Packaging
• Antimicrobial Preservative-Reduced Foods
• New Plant-Derived Ingredients
• Food from Supplement-Fed Animals
• Reduced Additive Brewing

Overview

Contents: Starter Cultures
• New Animal-Derived Ingredients
• New Marine-Derived Ingredients
• Reduced Additive Bread Technology
• Novel Food Packaging
• Antimicrobial Preservative-Reduced Foods
• New Plant-Derived Ingredients
• Food from Supplement-Fed Animals
• Reduced Additive Brewing and Wine making
• Index

Editorial Reviews

Booknews
Reviews some methods of processing food products with fewer of the additives customarily used in the industry, a development necessitated by the growing health awareness of consumers, and increasing reglations and labelling requirements. Also considers natural and new chemicals that can be substituted for the old ones, at least until more research is done. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780751400021
Publisher:
Blackie Academic & Professional
Publication date:
01/01/1993
Edition description:
1st ed
Pages:
249

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