This subject is among the most essential in food expertise today. As folks turn into more health conscious and prepared to pay premium costs for the percieved good thing about low-calorie meals, the food business has responded by devoting substantial sources to the research and development of those products. This sensible guide gives an authoritative and comprehensive evaluation of the present low-calorie meals expertise, and that which is close to to offering products for the market. Related points additionally coated embody regulatory considerations, nutrition and physiology. The editor has himself patented a sweetener and he leads an international staff of authors. Written primarily for food technologists, manufacturing managers and new-product-improvement workers in the meals and ingredient industries, the guide is also a reference source for these working and finding out in tutorial and analysis institutions.
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