Artículos relacionados a Technology of Reduced Additive Foods
Sinopsis
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.
"Sinopsis" puede pertenecer a otra edición de este libro.
Críticas
"This book aims at providing an authoritative and comprehensive view 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. The first edition of this book was accepted as a key reference in this subject. This second edition has been throroughly revised and updated in order to keep up the pace with the latest advances in the technology of reduced--additive foods. Generally speaking this book is very informative because it provides valuable information to the people involved in this field. It covers a wide range of topics (from animal and marine derived ingredients, reduced additive breadmaking, antimicrobial preservative -- reduced foods, reduced additive in brewing and winemaking up to foods from supplement--fed animals and starter cultures). Furthermore it is addressed to a wide range of readership (academic staff, research institutes, students, industrial practitioners) who are expecting to find a vast amount of useful information therein." International Journal of Food Science and Technology, Vol 40 (5), May 2005 "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. 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." Food Trade Review, October 2004 "This book, a 2nd edition, provides an authoritative and comprehensive review of the industrially important advances in the technology that allows food products to be manufactured with fewer additives than have traditionally been used." Food Science and Technology Abstracts Vol 36 (4) 2004 "221 pages in nine chapters, written by 13 experts. This is the second edition, emphasizing its importance. An excellent indes. A book with a bright future." Food & Beverage Reporter, September 2004 From reviews of the 1st Edition: "excellent introduction to the field" Food Technology, review of 1st edition "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 and Technology, review of 1st edition "The revised edition provides an excellent reference source on this very broad topic for a varied gorup of readers, including educators and product developers." "The index is good and the references are very comprehensive, making this book a valuable resource." Food Australia, Official Journal of AIFST Inc, Vol 57, No 12, 2005
Reseña del editor
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialWiley-Blackwell
- Año de publicación2004
- ISBN 10 0632055324
- ISBN 13 9780632055326
- EncuadernaciónTapa dura
- Número de páginas240
- EditorSmith Jim
Comprar nuevo
Ver este artículo
EUR 72,21
Gastos de envío:
EUR 14,31
De Reino Unido a Estados Unidos de America
Los mejores resultados en AbeBooks
Imagen de archivo
Technology of Reduced Additive Foods
Publicado por
Wiley-Blackwell, 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Antiguo o usado
Tapa dura
Librería: Books From California, Simi Valley, CA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Very Good. Minor wear on the covers, corners, and the edges. Like shelf wear. Nº de ref. del artículo: mon0002294475
Cantidad disponible: 1 disponibles
Imagen del vendedor
Technology of Reduced Additive Foods
Publicado por
Blackwell, Science, Oxford, 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Antiguo o usado
Tapa dura
Librería: J. HOOD, BOOKSELLERS, ABAA/ILAB, Baldwin City, KS, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Second edition. 221pp. Slight rubbing on front endpaper, else as new, clean, tight, and bright condition. Nº de ref. del artículo: 185115
Cantidad disponible: 1 disponibles
Imagen de archivo
Technology of Reduced Additive Foods
Publicado por
Wiley-Blackwell, 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Antiguo o usado
Tapa dura
Librería: Irish Booksellers, Portland, ME, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Nº de ref. del artículo: 10-0632055324-G
Cantidad disponible: 1 disponibles
Imagen de archivo
Technology of Reduced Additive Foods, 2nd Edition
Publicado por
Wiley-Blackwell, 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Antiguo o usado
Tapa dura
Librería: Devils in the Detail Ltd, Oxford, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. Picture Shown is For Illustration Purposes Only, Please See Below For Further Details CONDITION ? VERY GOOD creases to cover at top and bottom of spine, light wear and scuff marks to boards, pages in nice condition, shipped from the UK. Nº de ref. del artículo: 915/BT/640H 5326
Gastos de envío:
EUR 19,06
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío
Cantidad disponible: 1 disponibles
Imagen de archivo
TECHNOLOGY OF REDUCED ADDITIVE FOODS.
Publicado por
Blackwell Science Ltd., 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Antiguo o usado
Tapa dura
Librería: PASCALE'S BOOKS, NORTH READING, MA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hard Cover. Condición: Fine. The food industry reacted for many years to consumer demand for more appealing and convenient food products by using additives. more recently, the demands of consumer have grown to include still higher performance products but with less additives. The industry has responded accordingly/ There are other significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that are addressed in this book. The second edition, 221 pages. "The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce the old ones. There is a 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." FINE HARDCOVER Size: 8vo - over 7¾" - 9¾" tall. Nº de ref. del artículo: 034036
Cantidad disponible: 1 disponibles
Imagen de archivo
Technology of Reduced-additive Foods
Librería: WYEMART LIMITED, HEREFORD, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: New. Nº de ref. del artículo: mon0000107762
Gastos de envío:
EUR 14,31
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío
Cantidad disponible: 1 disponibles
Imagen de archivo
Technology of Reduced Additive Foods
Librería: Books Puddle, New York, NY, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: New. pp. xii + 221 2nd Edition. Nº de ref. del artículo: 26373997
Cantidad disponible: 1 disponibles
Imagen de archivo
Technology of Reduced Additive Foods
Librería: Majestic Books, Hounslow, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: New. pp. xii + 221 Illus. Nº de ref. del artículo: 7473970
Gastos de envío:
EUR 7,75
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío
Cantidad disponible: 1 disponibles
Imagen de archivo
TECHNOLOGY OF REDUCED ADDITIVE FOODS SECOND EDTION
Librería: Basi6 International, Irving, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Nº de ref. del artículo: ABEJUNE24-110941
Cantidad disponible: 1 disponibles
Imagen de archivo
Technology of Reduced Additive Foods
Publicado por
Wiley-Blackwell, 2004
ISBN 10: 0632055324
ISBN 13: 9780632055326
Antiguo o usado
Tapa dura
Librería: Mispah books, Redhill, SURRE, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Hardcover. book. Nº de ref. del artículo: ERICA81406320553243
Gastos de envío:
EUR 29,81
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío
Cantidad disponible: 1 disponibles