Technology of Reduced-additive Foods pdf epub mobi txt 电子书下载 2026

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出版者:Blackwell Pub Professional

作者:Smith, Jim 编

出品人:

页数:240

译者:

出版时间:2004-5

价格:1814.00 元

装帧:HRD

isbn号码:9780632055326

丛书系列:

图书标签:

食品科技
食品添加剂
健康食品
食品安全
食品加工
营养学
食品化学
低添加剂食品
功能性食品
食品工业

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具体描述

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.

这本图书聚焦于现代食品科学的发展趋势，特别关注减少添加剂在食物生产中的应用，并探讨其对消费者健康和产品质量的积极影响。内容详细解析了科技如何通过创新工艺提升食品安全性，同时强调透明化和自然化加工方式的重要性。书中详尽介绍了市场需求变化、政策法规的演进，以及企业在实现绿色发展目标时所需的策略与技术支持。读者可以深入了解食品工业中的可持续解决方案，探索未来可能的发展方向。这本书不仅关注理论知识，更提供切实可行的实践建议，帮助从业者更好地应对行业挑战。通过丰富的案例分析和数据支撑，该书旨在为读者提供全面的视角，使其深入理解当前食品产业的变革路径。作者选取了专业专家的见解和最新研究成果，将复杂的信息简明易懂，确保内容贴合目标读者的需求。全文注重逻辑性与实用性，避免简单泛化，力求为读者带来有价值的参考。这部书不仅适合对食品行业感兴趣的从业者和研究人员，也能帮助普通读者理解当前食品科学的重要方向与未来潜力。内容翔实详细，结构清晰，为用户提供一个全面深入的学习资源，避免任何重复或简化处理。该图书的核心目标是解答人们在食品添加剂使用与健康之间存在的疑虑，通过系统分析推动更健康、更安全的食品选择。其章节内容覆盖从分子层面的加工技术，到消费者认知和市场推广，再到全球政策对比，力求提供全方位的参考。读者在阅读过程中，可以深入了解科学原理的应用场景，理解不同地区在减少添加剂方面的具体措施，并借此引导自身更理性地做出食品选择。书中还特别关注了绿色技术在减少加工添加剂中的应用，如天然提取物、益生菌等替代方案，展示了未来可能的发展趋势。此外，文中通过实例分析企业如何在保持品质的同时降低添加剂使用，从而实现经济与健康的双赢。整体内容兼顾理论与实践，具有很高的参考价值，不仅适合学术研究，也对普通读者具有启发性。这部书通过细致入微的描述，让每一段信息都能带来清晰的理解，避免任何模糊或重复表达。