New Food Material Preparation Technology and Application

Author: Chen He
Publisher:
Publish Date: 2004-02-01
Features: This book is written to meet the practical development needs of the food industry, particularly functional foods. It focuses on introducing new materials used in food research and production development, including peptides, proteins, carbohydrates, sugar alcohols, active elements, amino acids, organic acids, enzyme preparations, intense sweeteners, bio-antioxidants, bio-preservatives, food colors, and other new materials. It provides a systematic elaboration on each type of food material involved, covering aspects such as physicochemical properties, preparation processes, quality control, functions, and applications. For easier reading, each chapter's introduction briefly outlines the resources, preparation methods, basic techniques, and common equipment for food new materials. The book is divided into fifteen chapters, covering most of the current main aspects of food research, production, and development. The content is detailed and highly practical, making it a valuable technical reference book. This book is suitable for researchers, developers, and production personnel in institutions and enterprises engaged in food, especially functional food research, development, and production. It can also serve as a teaching reference for students and teachers in university majors such as Food Science and Engineering, Biotechnology, Agricultural and sideline product processing, and Sugar and Oil processing. Additionally, it can be used as a reference for science and technology workers in the health product industry.