Technology of Reduced-Additive Foods [electronic resource] / edited by Jim Smith.
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 of...
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Full Text (via Springer) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
1993.
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| Subjects: |
Table of Contents:
- 1 Starter cultures
- 2 New animal-derived ingredients
- 3 New marine-derived ingredients
- 4 Reduced-additive breadmaking technology
- 5 Novel food packaging
- 6 Antimicrobial preservative-reduced foods
- 7 New plant-derived ingredients
- 8 Food from supplement-fed animals
- 9 Reduced-additive brewing and winemaking.