Science for the food industry of the 21st century
Subtitle: biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives
By: edited by Manssur Yalpani.
Contributors: Yalpani, Mansur, 1950-
Series: Frontiers in foods and food ingredients,; vol. 1
Publisher: ATL Press
Published: 1993
Place of publication: Mount Prospect, Il
Language: eng
Number of pages: 414
Subjects: Food adulteration and inspection.; Food -- Analysis.; Biotechnology.; Food industry and trade.
Other titles: Biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives.
Notes: Includes bibliographical references and index.
Table of contents: title: Low calorie, healthy foods; title: New food ingredients: High potency sweetener properties; Fat macronutrient substitutes; Sugar macronutrient substitutes; title: Advanced technologies: Biotechnological approaches; Separation technologies; Stabilization technologies; title: Metabolic, safety and regulatory issues: Metabolism; safety; Regulatory issues.