| Description |
xviii, 366 pages : illustrations ; 24 cm |
| Contents |
Pt. 1. Manufacture and properties of intermediate food products. Ch. 1. Intermediate food product strategy. Ch. 2. Functional properties. Ch. 3. Extraction and texturisation processes. Ch. 4. Intermediate food products of plant origin. Ch. 5. The dairy industry. Ch. 6. Egg products. Ch. 7. Meat products. Ch. 8. Products from the sea. Ch. 9. The exploitation of by-products -- Pt. 2. Extraction and modification of biomolecules. Ch. 10. Sugar chemistry. Ch. 11. Starch products. Ch. 12. Hydrocolloids and dietary fibres. Ch. 13. Lipid chemistry - fat substitutes. Ch. 14. Amino acids and peptides. Ch. 15. Pigments and aromas |
| Summary |
"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."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Composition.
|
|
Food industry and trade.
|
| Author |
Lorient, Denis.
|
| LC no. |
99032797 |
| ISBN |
1855734435 |
|
9781855734432 |
|
0849306310 (alk. paper) |
|
9780849302602 |
|
1591241308 (electronic bk.) |
|
