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Book Summary
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
- ISBN-13
- 9780632055326
- Language
- English
- Binding
- Hard Bound
- Publisher
- Oxford University Press
- Publishing Date
- 2004-05-21
- Product Edition
- 2nd Edition
- Total Pages
- 221
Technology Of Reduced Additive Foods
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Product Specifications
Book Summary
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
Book Specifications
- ISBN-13
- 9780632055326
- Language
- English
- Binding
- Hard Bound
- Publisher
- Oxford University Press
- Publishing Date
- 2004-05-21
- Product Edition
- 2nd Edition
- Total Pages
- 221