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Science for the food industry of the 21st century : biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives edited by Manssur Yalpani - Mount Prospect, (Illinois) ATL Press cop. 1993 - 414 páginas ilustraciones 24 cm - Frontiers in foods and food ingredients 1 .

Includes bibliographical references and index

Contents: Low calorie, healthy foods -- New food ingredients: High potency sweetener properties; Fat macronutrient substitutes; Sugar macronutrient substitutes -- Advanced technologies: Biotechnological approaches; Separation technologies; Stabilization technologies -- Metabolic, safety and regulatory issues: Metabolism; safety; Regulatory issues

ISBN: 1882360451

LCCN: 94145859

Subjects--Topical Terms:
Alimentación
Alimentos--Composición
Biotecnología

LC Class. No.: TX531 / .S25 1993 TX531 / S38 1993 1993