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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| Main Author | |
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| Other Authors | , , |
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
©1999.
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| Subjects | |
| Online Access | Full text |
| ISBN | 1591241308 9781591241300 0849302609 9780849302602 |
| Physical Description | 1 online resource (xviii, 366 pages) : illustrations |
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| 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. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1591241308 9781591241300 0849302609 9780849302602 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (xviii, 366 pages) : illustrations |