Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.
Save up to 30% on print and eBooks.
New Ingredients in Food Processing
Biochemistry and Agriculture
1st Edition - September 24, 1999
Editors: D Lorient, G Linden
Language: English
Hardback ISBN:9781855734432
9 7 8 - 1 - 8 5 5 7 3 - 4 4 3 - 2
The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the…Read more
Purchase options
LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products (IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption - IFPs have become the kit-parts of the food industry.
This book is an essential reference offering a comprehensive guide to the range of IFPs available, their key benefits for the food industry (greater flexibility, functionality and more consistent quality) and the ways in which their manufacture can be tailored to the requirements of the food industry. The publication of New ingredients in food processing in English comes at a time when the food industry is under increasing pressure to produce new and innovative products, while faced with consumers who are more educated than ever before about what goes into their food.
Exhaustive guide to available IFPs - range, function, application and benefits
Comprehensive summary of international research into the biochemistry of IFPs
Excellent link between the theoretical structure of biomolecules and their practical application in the food industry
Food scientists, technologists, processors, and manufacturers
Growth and functional properties of intermediate foodstuffs; Manufacturing processes; Vegetable-based intermediate foodstuffs; Milk and egg products; Meat products; Marine products; Products from sugar; Starches; Lipids; Colourings and flavourings.
No. of pages: 384
Language: English
Edition: 1
Published: September 24, 1999
Imprint: Woodhead Publishing
Hardback ISBN: 9781855734432
DL
D Lorient
Denis Lorient is Emeritus Professor of Food Chemistry at the Ecole Nationale Superiere de Biologie Appliquee a la Nutrition et a l'Alimentation (ENSBANA), University of Burgundy, Dijon. Lorient was Director of the internationally-renowned ENSBANA from 1992 to 1997 and prior to that he was responsible for their links with industry. He has published extensively in such areas as proteins and the impact of processing on the sensory and nutritional properties of food.
Affiliations and expertise
ENSBANA, University of Bourgogne, France
GL
G Linden
Guy Linden is Professor of Food Biochemistry at the University of Nancy. Author of over one hundred publications, Linden has held senior positions within INRA (one of Europe's most prestigious centres for research) and is also a member of ICODRL (The international Circle of Dairy Research Leaders).
Affiliations and expertise
University of Nancy
Read New Ingredients in Food Processing on ScienceDirect