Technology of Reduced Additive Foods, Second Edition provides an authoritative and comprehensive study 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.

Many new natural and harmless ingredients and additives are becoming available, and these are covered in this book to enable new product concepts to be considered.

Contents

New animal-derived ingredients

• Mechanical upgrading of underutilised carcass meat
• Surimi
• Upgrading of meats using fractionation techniques
• Ingredients from blood
• Egg and other products
• Potential techniques for the protection of animal-derived ingredients

New Marine-Derived ingredients

• Additive or ingredient?
• The basis for new marine-derived ingredients
• Specific marine-derived compounds
• New marine-derived ingredients
• Marine-derived ingredients being an integral part of the food
• Ingredients obtained from marine algae and bacteria

The Technology of Reduced-Additive Breadmaking

• Key steps in breadmaking
• Compensating for raw material variation
• Improvement of dough-handling characteristics
• Extending the shelf-life of bread

Novel Food Packaging

• Scope for avoidance of additives
• Properties of packaging materials
• Packaging processes
• Active packaging technologies

Antimicrobial Preservative-Reduced Foods

• Control of microorganisms
• Alternatives to antimicrobial preservatives
• Alternative natural food preservation systems
• Combinations of existing preservative mechanisms and natural preservatives

New Plant-Derived Ingredients

• High protein species
• Fruits and nuts
• Culinary herbs and spices
• Essential oils
• Beverages and drinks
• Sugars and sweeteners
• Gums and starches
• New technology

Food From Supplement-Fed Animals

• Vitamin E supplementation
• Carotenoid
• Vitamin C
• Cholesterol reduction
• Alteration of fatty acid profile
• Competitive exclusion

Starter Cultures

• Dairy products
• Meat products
• Bread products
• Genetic stability of lactiv acid bacteria
• Possibilities in classical and modern biotechnology

Index

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