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3. Food quality
3.1 Improvement and diversification through fractionation
Foods have a complex composition, and certain fractions can be undesirable because of their properties: substances that are not easily digestible, anti-nutritional or even toxic, substances that cause bad tastes or pose technological problems.
Oil refining, summarized in table 5 , shows the importance of fractionation...
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Food quality
Conclusion
Documentation sources
References
Websites
Food products
...Directories
Trade associations
National Association of Food Industries ANIA http://www.ania.net
Syndicat national des industries aromatiques alimentaires SNIAA http://www.sniaa.org
Syndicat national des producteurs d'additifs et d'ingrédients de la...
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