New Ingredients in Food Processing: Biochemistry and Agriculture (Hardback)
  • New Ingredients in Food Processing: Biochemistry and Agriculture (Hardback)
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New Ingredients in Food Processing: Biochemistry and Agriculture (Hardback)

(author)
£187.00
Hardback 384 Pages / Published: 25/10/1999
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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.

Publisher: Taylor & Francis Inc
ISBN: 9780849302602
Number of pages: 384
Weight: 839 g
Dimensions: 235 x 156 x 30 mm

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