New Ingredients in Food Processing: Biochemistry and Agriculture

New Ingredients in Food Processing: Biochemistry and Agriculture

Editorial Reviews
Book Description
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 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. It also 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.Catalog Copy

Book Info
Provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture and applications. --This text refers to the Hardcover edition.

New Ingredients in Food Processing: Biochemistry and Agriculture,Guy Linden,OTHER,0849302609,Food Science,Food industry and trade,Science/Mathematics,Technology,Technology & Industrial Arts,Food & beverage technology,Technology / Food Industry & Science

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