Food Additives Data Book
Blackwell Science Ltd (Verlag)
978-0-632-06395-6 (ISBN)
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This major new reference work covers all the 'must-have' technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.The entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Following the classic "Food Additives Users Handbook, and Technology of Reduced Additives" by the same author, this compilation of detailed is an essential desk or library reference.
Jim Smith is the manager of Strategic Research and Technical Services for the Food Technology Center, Prince Edward Island, Atlantic Canada. He has worked in industry, universities and government and as a consultant to the food industry in Europe and North America. He has edited two previous books on food additives. Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.
List of Contributors. How to Use This Book. Acidulants. Antioxidants. Colourings. Emulsifiers. Enzymes. Flavour Enhancers. Flour Additives. Gases. Nutritive Additives. Polysaccharides. Preservatives. Sequestrants. Solvents. Sweeteners. Index.
| Erscheint lt. Verlag | 20.1.2003 |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1300 g |
| Themenwelt | Schulbuch / Wörterbuch ► Lexikon / Chroniken |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-632-06395-5 / 0632063955 |
| ISBN-13 | 978-0-632-06395-6 / 9780632063956 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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