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Record Nr. |
UNINA9910143443203321 |
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Titolo |
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith |
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Pubbl/distr/stampa |
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Oxford, : Blackwell Science, 2004 |
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ISBN |
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1-280-21342-6 |
9786610213429 |
0-470-70866-2 |
0-470-99504-1 |
1-4051-4795-4 |
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Edizione |
[2nd ed.] |
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Descrizione fisica |
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1 online resource (236 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food additives |
Food |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Previous ed.: London: Chapman & Hall, 1993. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying |
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 |
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