Technology of Reduced-additive Foods (Hardcover)

Since some food additives have been shown to be harmful, a common perception now is that all food additives are potentially dangerous. This has 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 a 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, but which are now deemed less acceptable to the consumer.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	April 1993
First published:	December 1995
Editors:	Jim Smith
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover
Pages:	264
ISBN-13:	978-0-7514-0002-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-7514-0002-5
Barcode:	9780751400021

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