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Ingredients in Meat Products Properties, Functionality and Applications [Hardcover]

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  • Category: Books (Technology & Engineering)
  • ISBN-10:  0387713263
  • ISBN-10:  0387713263
  • ISBN-13:  9780387713267
  • ISBN-13:  9780387713267
  • Publisher:  Springer
  • Publisher:  Springer
  • Pages:  419
  • Pages:  419
  • Binding:  Hardcover
  • Binding:  Hardcover
  • Pub Date:  01-Mar-2008
  • Pub Date:  01-Mar-2008
  • SKU:  0387713263-11-SPRI
  • SKU:  0387713263-11-SPRI
  • Item ID: 100805212
  • List Price: $109.99
  • Seller: ShopSpell
  • Ships in: 5 business days
  • Transit time: Up to 5 business days
  • Delivery by: Jul 04 to Jul 06
  • Notes: Brand New Book. Order Now.
There is little doubt that todays food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears  at least as much as, if not more than, ever  to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural  to name a few  underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Not only does this book discuss the basic ingredients traditionally used in meat products, but also emerging ingredients where research work is still being done. The chemistry of each ingredient is presented, as well as their advantages and disadvantages.

There is little doubt that todays food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions ols3
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