Technology of reduced additive foods [electronic resource] / edited by Jim Smith.
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 furth...
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| Online Access: |
Full Text (via Wiley) |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford :
Blackwell Science,
2004.
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| Edition: | 2nd ed. |
| Subjects: |
| 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 an. |
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| Item Description: | Previous edition: London: Chapman & Hall, 1993. |
| Physical Description: | 1 online resource (xii, 221 pages) : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470995044 0470995041 1405147954 9781405147958 9780632055326 0632055324 1280213426 9781280213427 9786610213429 6610213429 0470708662 9780470708668 |
| Language: | English. |
| Source of Description, Etc. Note: | Print version record. |