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Technology of Reduced-Additive Foods
Jim . Ed(S): Smith
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Description for Technology of Reduced-Additive Foods
Paperback. Editor(s): Smith, Jim. Num Pages: 249 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 14. Weight in Grams: 409.
The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or ... Read more
The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
249
Condition
New
Number of Pages
249
Place of Publication
New York, NY, United States
ISBN
9781461358817
SKU
V9781461358817
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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