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 are also covered to enable new product concepts to
be considered.
The first edition of this book was widely accepted as a key
reference in this subject, and this new edition has been thoroughly
revised throughout to reflect current trends and practice. The
chapters on packaging, marine-derived ingredients, animal-derived
ingredients and reduced-additive breadmaking have all been
extensively revised and additional authors and co-authors have been
recruited for the second edition. Topics such as active packaging,
good manufacturing practice, HACCP and natural ingredients have
been reviewed with regards to their effect on the technology of
reduced-additive foods.
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