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Technology of Reduced-additive Foods
Smith
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Description for Technology of Reduced-additive Foods
Hardcover. 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. Editor(s): Smith, Jim. Num Pages: 240 pages, Illustrations. BIC Classification: KNDF; TDCT. Category: (P) Professional & Vocational. Dimension: 255 x 180 x 17. Weight in Grams: 654.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2004
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
240
Condition
New
Number of Pages
240
Place of Publication
Hoboken, United Kingdom
ISBN
9780632055326
SKU
V9780632055326
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Smith
Jim Smith is the Director of the Food Technology Centre in Prince Edward Island, Canada. He is also a member of the Joint Expert Committee on Food Additivies of the United Nations Food and Agricultural Organisation and the World Health Organization.
Reviews for Technology of Reduced-additive Foods
"This book aims at providing an authoritative and comprehensive view 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. The first edition of this book was accepted as a key reference in this subject. This second edition has been throroughly revised and ... Read more