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Technology of Reduced-Additive Foods

Overview

Contents: Starter Cultures
• New Animal-Derived Ingredients
• New Marine-Derived Ingredients
• Reduced Additive Bread Technology
• Novel Food Packaging
• Antimicrobial ...

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Paperback (Softcover reprint of the original 1st ed. 1993)
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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

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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)
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Product Details

  • ISBN-13: 9781461358817
  • Publisher: Springer US
  • Publication date: 4/30/2013
  • Edition description: Softcover reprint of the original 1st ed. 1993
  • Edition number: 1
  • Pages: 249
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.56 (d)

Table of Contents

1 Starter cultures 1
2 New animal-derived ingredients 26
3 New marine-derived ingredients 60
4 Reduced-additive breadmaking technology 80
5 Novel food packaging 95
6 Antimicrobial preservative-reduced foods 123
7 New plant-derived ingredients 139
8 Food from supplement-fed animals 160
9 Reduced-additive brewing and winemaking 195
Index 239
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