Technology of Reduced Additive Foods - Image 1

£75.00

Wiley-Blackwell Technology of Reduced Additive Foods

Name: Technology of Reduced Additive Foods
Brand: Wiley-Blackwell
Price: 75.0 GBP
Availability: InStock

Chemistry

It has never been this cheap. We have no record of a lower price.

£75 today · cheaper than every other day in the last 8 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 157 days • 157 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 157 days • 1 price levels

Days at Price

Price Analysis

Most common price: £75 (157 days, 100.0%)

Price range: £75 - £75

Price levels: 1 different prices over 157 days

Description

Consumer pressure has led to a tremendous demand for food products that are perceived to contain fewer additives than have been traditionally used. This has resulted in significant research and development effort resulting in many new products and processes to satisfy the demand. This book reviews those industrially important food technologies that have allowed these products to be manufactured. Users of the book are able to review their operations and assess where reduced–additive products might form a commercially viable part of their marketing mix. Review "excellent introduction to the field" Food Technology "a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library." Journal of Food Science Technol. From the Back Cover Consumer pressure has led to a tremendous demand for food products that are perceived to contain fewer additives than have been traditionally used. This has resulted in significant research and development effort resulting in many new products and processes to satisfy the demand. This book reviews those industrially important food technologies that have allowed these products to be manufactured. Users of the book are able to review their operations and assess where reduced–additive products might form a commercially viable part of their marketing mix.

Product Specifications

Brand: Wiley-Blackwell
Format: hardcover
ASIN: 0632056355
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 13 January 2000
Listed Since: 02 January 2007

Barcode

No barcode data available

Wiley-Blackwell Technology of Reduced Additive Foods

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Handbook of Food Analysis - Two Volume Set

Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering)

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Food Chemistry: A Laboratory Manual

Food Law: European, Domestic and International Frameworks

Innovations in Food Technology: Current Perspectives and Future Goals

Quality of Fresh and Processed Foods: 542 (Advances in Experimental Medicine and Biology, 542)

Phytochemicals in Citrus: Applications in Functional Foods (Functional Foods and Nutraceuticals)

Introducing Food Science

Global Food Security and Wellness

Global Food Security and Wellness

Careers in Food Science: From Undergraduate to Professional

Food Science: Fifth Edition (Food Science Text Series)

Optimization in Food Engineering: 4 (Contemporary Food Engineering)

Advances in Food Chemistry: Food Components, Processing and Preservation

Food Science: Fifth Edition (Food Science Text Series)

Handbook of Food Factory Design

Handbook of Food Factory Design

Food Analysis, Principles and Techniques

Food Additives (Food Science and Technology)

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing

Food Product Design: A Computer-Aided Statistical Approach

Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)

Non-thermal Food Engineering Operations (Food Engineering Series)