New Ingredients in Food Processing: Biochemistry and Agriculture

Author:

ISBN10: 849302609
ISBN13: 9780849302602

Publisher: CRC Press

Price: $269.95
Pages: 384
Edition:
Publish date: Oktober 1999

Outline:
oExamines the development of IFPs, common functional properties, and methods of extraction and purification Covers IFPs derived from plants, milk, eggs, meat, and fish, as well as IFPs from by-products such as whey and blood Reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed. In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications.

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