دانلود کتاب Technology of Reduced Additive Foods, Second Edition

Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered.The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. The chapters on packaging, marine-derived ingredients, animal-derived ingredients and reduced-additive breadmaking have all been extensively revised and additional authors and co-authors have been recruited for the second edition. Topics such as active packaging, good manufacturing practice, HACCP and natural ingredients have been reviewed with regards to their effect on the technology of reduced-additive foods.Content: Chapter 1 New Animal?Derived Ingredients (pages 1–29): Keith G. AndersonChapter 2 New Marine?Derived Ingredients (pages 30–45): Torger BorresenChapter 3 The Technology of Reduced Additive Breadmaking (pages 46–60): Terry SharpChapter 4 Novel Food Packaging (pages 61–83): Michael L. Rooney and Kit L. YamChapter 5 Antimicrobial Preservative?Reduced Foods (pages 84–105): Nikki Beales and Jim SmithChapter 6 New Plant?Derived Ingredients (pages 106–124): Nazmul HaqChapter 7 Reduced Additive Brewing and Winemaking (pages 125–161): Creina S. Stockley, T. Nigel Sneyd and Terry H. LeeChapter 8 Food from Supplement?Fed Animals (pages 162–190): Cameron FaustmanChapter 9 Starter Cultures (pages 191–210): Gunnar Mogensen