New Ingredients in food Processing - Biochemistry and Agriculture

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New Ingredients in food Processing - Biochemistry and Agriculture
By G. Linden, D. Lorient, Guy Linden, Denis Lorient,


Publisher:  CRC Press
Number Of Pages:  366
Publication Date:  1999-11-15
Sales Rank:  
ISBN / ASIN:  1855734435
EAN:  9781855734432
Binding:  Hardcover
Manufacturer:  CRC Press
Studio:  CRC Press
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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