Food Additives Data Book
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121 905 Ft
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Product details:
- Publisher Blackwell Publishers (Wiley)
- Date of Publication 20 January 2003
- ISBN 9780632063956
- Binding Hardback
- No. of pages1040 pages
- Size 236x164x52 mm
- Weight 1300 g
- Language English 0
Categories
Short description:
* a major new reference work covering 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.
Long description:
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.
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.
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.
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.
"Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essentialk that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives.
This data book does provide a vast amount of information; it is what it claims to be!
Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry."
International Journal of Dairy Technology, Volume 59 Issue 2, May 2006
"This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition."
SAAFOST (South African Association for Food Science and Technology)
Table of Contents:
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.
More
