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"a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library." Journal of Food Science Technol.
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Book Description Soft Cover. Condition: new. Seller Inventory # 9781461358817
Book Description Condition: New. Seller Inventory # ABLIING23Mar2716030032564
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9781461358817_lsuk
Book Description Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9781461358817
Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or to create new, natural and more acceptable additives which can replace the old ones. There is a tremendous amount of work underway in this field and to cover it comprehensively would fill many volumes. This volume addresses the areas where there has been a considerable amount of recent activity and published results. Chapter 1 covers starter cultures in dairy products, meat products and bread. The author is Professor Gunnar Mogensen, the Director of Research and Development for Chr. Hansen's Laboratorium, the fore most suppliers of starter cultures in the world. He examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods. 264 pp. Englisch. Seller Inventory # 9781461358817
Book Description Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or to create new, natural and more acceptable additives which can replace the old ones. There is a tremendous amount of work underway in this field and to cover it comprehensively would fill many volumes. This volume addresses the areas where there has been a considerable amount of recent activity and published results. Chapter 1 covers starter cultures in dairy products, meat products and bread. The author is Professor Gunnar Mogensen, the Director of Research and Development for Chr. Hansen's Laboratorium, the fore most suppliers of starter cultures in the world. He examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods. Seller Inventory # 9781461358817
Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The indus. Seller Inventory # 4194095
Book Description PF. Condition: New. Seller Inventory # 6666-IUK-9781461358817