New ingredients in food processing:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL
CRC Press
c1999
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 (IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption - IFPs have become the kit-parts of the food industry. This book is an essential reference offering a comprehensive guide to the range of IFPs available, their key benefits for the food industry (greater flexibility, functionality and more consistent quality) and the ways in which their manufacture can be tailored to the requirements of the food industry. The publication of New ingredients in food processing in English comes at a time when the food industry is under increasing pressure to produce new and innovative products, while faced with consumers who are more educated than ever before about what goes into their food. Exhaustive guide to available IFPs - range, function, application and benefitsComprehensive summary of international research into the biochemistry of IFPsExcellent link between the theoretical structure of biomolecules and their practical application in the food industry |
| Beschreibung: | 1 Online-Ressource (xviii, 366 p.) |
| ISBN: | 1855734435 9781855734432 0849306310 9780849306310 0849302609 9780849302602 |
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| 245 | 1 | 0 | |a New ingredients in food processing |c Guy Linden, Denis Lorient |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Linden, G. |
| author_facet | Linden, G. |
| author_role | aut |
| author_sort | Linden, G. |
| author_variant | g l gl |
| building | Verbundindex |
| bvnumber | BV042313392 |
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| ctrlnum | (OCoLC)70791153 (DE-599)BVBBV042313392 |
| dewey-full | 664/.01 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.01 |
| dewey-search | 664/.01 |
| dewey-sort | 3664 11 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313392 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1855734435 9781855734432 0849306310 9780849306310 0849302609 9780849302602 |
| language | English |
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| spelling | Linden, G. Verfasser aut New ingredients in food processing Guy Linden, Denis Lorient Boca Raton, FL CRC Press c1999 1 Online-Ressource (xviii, 366 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 (IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption - IFPs have become the kit-parts of the food industry. This book is an essential reference offering a comprehensive guide to the range of IFPs available, their key benefits for the food industry (greater flexibility, functionality and more consistent quality) and the ways in which their manufacture can be tailored to the requirements of the food industry. The publication of New ingredients in food processing in English comes at a time when the food industry is under increasing pressure to produce new and innovative products, while faced with consumers who are more educated than ever before about what goes into their food. Exhaustive guide to available IFPs - range, function, application and benefitsComprehensive summary of international research into the biochemistry of IFPsExcellent link between the theoretical structure of biomolecules and their practical application in the food industry Food industry and trade fast Food industry and trade Halberzeugnis (DE-588)4125390-5 gnd rswk-swf Zutat (DE-588)4529758-7 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 s Halberzeugnis (DE-588)4125390-5 s Zutat (DE-588)4529758-7 s 1\p DE-604 Lorient, Denis Sonstige oth http://www.sciencedirect.com/science/book/9781855734432 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Linden, G. New ingredients in food processing Food industry and trade fast Food industry and trade Halberzeugnis (DE-588)4125390-5 gnd Zutat (DE-588)4529758-7 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4125390-5 (DE-588)4529758-7 (DE-588)4167045-0 |
| title | New ingredients in food processing |
| title_auth | New ingredients in food processing |
| title_exact_search | New ingredients in food processing |
| title_full | New ingredients in food processing Guy Linden, Denis Lorient |
| title_fullStr | New ingredients in food processing Guy Linden, Denis Lorient |
| title_full_unstemmed | New ingredients in food processing Guy Linden, Denis Lorient |
| title_short | New ingredients in food processing |
| title_sort | new ingredients in food processing |
| topic | Food industry and trade fast Food industry and trade Halberzeugnis (DE-588)4125390-5 gnd Zutat (DE-588)4529758-7 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Food industry and trade Halberzeugnis Zutat Lebensmittelverarbeitung |
| url | http://www.sciencedirect.com/science/book/9781855734432 |
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