Technology of Reduced Additive Foods (eBook)

Jim Smith is the Director of the Food Technology Centre in Prince Edward Island, Canada. He is also a member of the Joint Expert Committee on Food Additivies of the United Nations Food and Agricultural Organisation and the World Health Organization.

"This book aims at providing an authoritative and comprehensive
view of the industrially important advances in the technology that
allow food products to be manufactured with fewer of the additives
that have been traditionally used.

The first edition of this book was accepted as a key reference in
this subject. This second edition has been throroughly revised and
updated in order to keep up the pace with the latest advances in
the technology of reduced-additive foods.

Generally speaking this book is very informative because it
provides valuable information to the people involved in this field.
It covers a wide range of topics (from animal and marine derived
ingredients, reduced additive breadmaking, antimicrobial
preservative - reduced foods, reduced additive in brewing and
winemaking up to foods from supplement-fed animals and starter
cultures).

Furthermore it is addressed to a wide range of readership
(academic staff, research institutes, students, industrial
practitioners) who are expecting to find a vast amount of useful
information therein."

International Journal of Food Science and Technology, Vol 40
(5), May 2005

"This book provides an authoritative and comprehensive review of
the industrially important advances in the technology that allow
food products to be manufactured with fewer of the additives that
have been traditionally used.

The first edition of this book was widely accepted as a key
reference in this subject, and this new edition has been thoroughly
revised throughout to reflect current trends and practice."

Food Trade Review, October 2004

"This book, a 2nd edition, provides an authoritative and
comprehensive review of the industrially important advances in the
technology that allows food products to be manufactured with fewer
additives than have traditionally been used."

Food Science and Technology Abstracts Vol 36 (4) 2004

"221 pages in nine chapters, written by 13 experts. This is the
second edition, emphasizing its importance.

An excellent indes. A book with a bright future."

Food & Beverage Reporter, September 2004

From reviews of the 1st Edition:

"excellent introduction to the field"

Food Technology, review of 1st edition

"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 and Technology, review of 1st
edition

"The revised edition provides an excellent reference source on
this very broad topic for a varied gorup of readers, including
educators and product developers."

"The index is good and the references are very comprehensive,
making this book a valuable resource." Food Australia,
Official Journal of AIFST Inc, Vol 57, No 12, 2005