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New Ingredients in Food Processing: Biochemistry and Agriculture (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover
Inhaltsangabe
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.
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Über die Autorinnen und Autoren
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.
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).
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New Ingredients in Food Processing Biochemistry and Agriculture
Verlag:
Woodhead Publishing, Cambridge, 1999
ISBN 10: 1855734435
ISBN 13: 9781855734432
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New ingredients in Food Processing Biochemistry and Agriculture
Verlag:
Woodhead Publishing, Abingdon, 1999
ISBN 10: 1855734435
ISBN 13: 9781855734432
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Hardcover
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Hard Cover. Zustand: Good. No Jacket. First Thus. From an academic library with the usual stamps etc. This item is heavy and will attract postal surcharges. OX3300. Bestandsnummer des Verkäufers OX3300
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New Ingredients in Food Processing Biochemistry and Agriculture
Verlag:
Woodhead Publishing, Abingdon, 1999
ISBN 10: 1855734435
ISBN 13: 9781855734432
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Hardcover
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Hard Cover. Zustand: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. This item is heavy and will attract postal surcharges. A00023890. Bestandsnummer des Verkäufers A00023890
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NEW INGREDIENTS IN FOOD PROCESSING BIOCHEMISTRY AND AGRICULTURE
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Zustand: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Bestandsnummer des Verkäufers ABEJUNE24-281596
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Beispielbild für diese ISBN
New Ingredients in Food Processing Biochemistry and Agriculture
ISBN 10: 1855734435
ISBN 13: 9781855734432
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Hardcover
Erstausgabe
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Hardcover. Zustand: Very Good. No Jacket. First Edition. From a university library with the usual stamps and labels. Apart from the library provenance a clean tight copy. Heavy book, extra postage will be required if ordered from overseas. A00001389. Bestandsnummer des Verkäufers A00001389
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New Ingredients in Food Processing: Biochemistry and Agriculture
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Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:1855734435. Bestandsnummer des Verkäufers 4925668
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