Growth and functional properties of intermediate foodstuffs; Manufacturing processes; Vegetable-based intermediate foodstuffs; Milk and egg products; Meat products; Marine products; Products from sugar; Starches; Lipids; Colourings and flavourings.
Guy Linden is Professor of Food Biochemistry at the University of Nancy. Author of over one hundred publications, Linden has held senior positions within INRA (one of Europe's most prestigious centres for research) and is also a member of ICODRL (The international Circle of Dairy Research Leaders). Denis Lorient is Emeritus Professor of Food Chemistry at the Ecole Nationale Superiere de Biologie Appliquee a la Nutrition et a l'Alimentation (ENSBANA), University of Burgundy, Dijon. Lorient was Director of the internationally-renowned ENSBANA from 1992 to 1997 and prior to that he was responsible for their links with industry. He has published extensively in such areas as proteins and the impact of processing on the sensory and nutritional properties of food.
The most difficult thing about this book is being able to put it
down; there is always something worth reading on the next page …the
information presented is still valid and useful., Food Technology
in New Zealand
This book, as well as offering a summary of the work carried out on
IFPs (intermediate food products) over the past twenty years or so,
is also preparing for the future by laying the biochemical
foundations for commercial exploitation of agricultural products
which we know will be important in the development of the European
agro-industrial system. I hope this work will quickly reach the
wide audience awaiting it., Herve Bichat, Director General of
Teaching and Research, Ministry of Forestry and Agriculture, France
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