Contemporary new food

Author: Liu Cheng
Publisher:
Publish Date: 2003-08-26
Features: This book comprehensively introduces new food technologies and their applications and new products in production. The new food technologies mainly include quick-freezing technology, freeze-drying technology, irradiation technology, membrane separation technology, supercritical fluid extraction technology, extrusion technology, microencapsulation technology, and biotechnology. The book introduces new food products, primarily focusing on new soft drinks, health foods, fortified foods, convenience foods, green foods, artificial foods, new fats and oils, and new food additives. During the writing process, the book strives to be both in-depth and accessible, combining theoretical analysis with general knowledge introductions. It includes rigorous calculations alongside vivid and intuitive charts, data, and process flows. The content is rich and the information is detailed, making it highly practical and valuable for reference. This book is suitable for researchers and practitioners in food research and production departments, as well as students and faculty at universities and colleges, and (a broad consumer base). It is believed that this book will be beneficial to food research, development, and production.