Technology of Reduced-Additive Foods

Technology of Reduced-Additive Foods 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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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Smith, Jim (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1993.
Edition:1st ed. 1993.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
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.

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