Dictionary of Food and Ingredients
Seiten
2001
|
4th Revised edition
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1952-6 (ISBN)
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1952-6 (ISBN)
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Covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing, this work is organized alphabetically, definitions cover functionality, chemical properties, and applications, and cross referencing allows readers to follow related and similar ingredients.
Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
Ingredients Dictionary. Ingredient Categories. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations. Food Additives E Numbers in the European Union. Bibliography
| Zusatzinfo | black & white illustrations |
|---|---|
| Verlagsort | Philadelphia |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 780 g |
| Einbandart | Paperback |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8342-1952-2 / 0834219522 |
| ISBN-13 | 978-0-8342-1952-6 / 9780834219526 |
| Zustand | Neuware |
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