KT6 Food chemical composition - dietary significance in food manufacturing. Key Topic 6
1st edition (2002)
ISBN 0 905942 50 7
Understand why food composition is a highly important aspect of the industry-consumer interface, and should shape activities from product development through safety assurance to product labelling
The strong industrial slant makes it different from other books on food composition. By drawing on examples from manufacturing and the needs of consumers, it relates composition to issues such as safety assurance, traceability, product development and labelling � illustrating points that often get overlooked in discussions of chemicals natural to foods or used in preservation and processing. Although it groups the components in terms of dietary significance, the book is about composition, not nutrition, and so does not attempt to deal with health issues such as obesity and high blood pressure. It is published in collaboration with the Royal Society of Chemistry.
The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology. Soft cover: 111 pages
Format: Hardcopy only