New ingredients in food processing : biochemistry and agriculture /
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 looks at the development of IFP's, common functional properties and methods of extraction and purification....
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| Format: | eBook |
| Language: | English |
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Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
[1999]
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 looks at the development of IFP's, 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. |
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| Item Description: | Translation of: Biochimie agro-industrielle. Electronic resource. |
| Physical Description: | 1 online resource (xviii, 366 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1591241308 9781591241300 0849302609 9780849302602 |