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New ingredients in food processing: biochemistry and agriculture

Linden Guy, Lorient Denis, Rosengarten M.. 1999. New ingredients in food processing: biochemistry and agriculture. Boca Raton : CRC Press, 366 p. ISBN 0-8493-0631-0

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Abstract : 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 (IFPs) is transforming the food industry, offering greater flexibility, functionality and consistency in processing. This authoritative text 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 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. (Résumé d'auteur)

Mots-clés Agrovoc : Produit alimentaire, Composition globale, Biochimie, Analyse qualitative, Produit transformé, Industrie alimentaire

Classification Agris : Q01 - Food science and technology

Auteurs et affiliations

  • Linden Guy, CIRAD-DG-DS (FRA)
  • Lorient Denis
  • Rosengarten M.

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/300760/)

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