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New ingredients in food processing /
The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
Boca Raton, FL :
CRC Press,
�1999.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- pt. 1. Manufacture and properties of intermediate food products: ch. 1. Intermediate food product strategy ; ch. 2. Functional properties ; ch. 3. Extraction and texturisation processes ; ch. 4. Intermediate food products of plant origin ; ch. 5. The diary industry ; ch. 6. Egg products ; ch. 7. Meat products ; ch. 8. Products from the sea ; ch. 9. The exploitation of by-products
- pt. 2. Extraction and modificatio nof biomolecules: ch. 10. Sugar chemistry ; ch. 11. Starch products ; ch. 12. Hydrocolloids and dietary fibres ; ch. 13. Lipid chemistry-- fat substitutes ; ch. 14. Amino acids and peptides ; ch. 15. Pigments and aromas.