Handbook Food Additives
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Author | : Richard J. Lewis |
Publisher | : Springer Science & Business Media |
Total Pages | : 644 |
Release | : 1989 |
Genre | : Technology & Engineering |
ISBN | : 9780442205089 |
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author | : Jim Smith |
Publisher | : John Wiley & Sons |
Total Pages | : 1038 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 140517241X |
This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, 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 andeasy-to-follow-up references.
Author | : Thomas E. Furia |
Publisher | : CRC Press |
Total Pages | : 1020 |
Release | : 1973-01-02 |
Genre | : Technology & Engineering |
ISBN | : 9780849305429 |
Author | : J. Smith |
Publisher | : |
Total Pages | : 304 |
Release | : 2014-01-15 |
Genre | : |
ISBN | : 9781475752489 |
Author | : Linda Bonvie |
Publisher | : Simon and Schuster |
Total Pages | : 200 |
Release | : 2020-03-17 |
Genre | : Health & Fitness |
ISBN | : 151075377X |
Recognize, identify, and eliminate from your diet the most harmful ingredients, such as high fructose corn syrup, aluminum, carrageenan, and more, that you never knew you consumed every day! These days, the food on our tables is a far cry from what our grandparents ate. While it may look and taste the same and is often marketed under familiar brand names, our food has slowly but surely morphed into something entirely different—and a lot less benign. Ever wondered how bread manages to stay “fresh” on store shelves for so long? How do brightly colored cereals get those vibrant hues? Are artificial sweeteners really a healthy substitute for sugar? Whether you’re an experienced label reader or just starting to question what’s on your plate, A Consumer's Guide to Toxic Food Additives helps you cut through the fog of information overload. With current, updated research, A Consumer's Guide to Toxic Food Additives identifies thirteen of the most worrisome ingredients you might be eating and drinking every day. Learn about: • The commonly used flavor enhancers you should avoid at all costs • Two synthetic sweeteners that are wreaking havoc on the health of Americans in ways ordinary sugar does not • Artificial colors and preservatives in your child’s diet and how they have been linked directly to ADHD • The “hidden” ingredients in most processed foods that were declared safe to consume without ever really being researched • The hazardous industrial waste product that’s in your food and beverages • The toxic metal found in processed foods that has been linked to Alzheimer’s • The invisible meat and seafood ingredient that’s more dangerous than “Pink Slime” In a toxic world, educate yourself, change what you and your family eat, and avoid these poisons that are the known causes of our most prevalent health problems.
Author | : Titus A. M. Msagati |
Publisher | : John Wiley & Sons |
Total Pages | : 340 |
Release | : 2012-12-17 |
Genre | : Technology & Engineering |
ISBN | : 1118274148 |
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Author | : James S. Smith |
Publisher | : Springer Science & Business Media |
Total Pages | : 299 |
Release | : 2013-03-09 |
Genre | : Technology & Engineering |
ISBN | : 1461539161 |
The aim of this book is to present technical information about the additives used in food product development, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by R. J. Lewis, published by Van Nostrand Reinhold, New York.
Author | : Michael Saltmarsh |
Publisher | : Royal Society of Chemistry |
Total Pages | : 309 |
Release | : 2013 |
Genre | : Law |
ISBN | : 1849735603 |
Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.
Author | : A. Larry Branen |
Publisher | : CRC Press |
Total Pages | : 1058 |
Release | : 2001-11-01 |
Genre | : Technology & Engineering |
ISBN | : 0824741706 |
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Author | : Thomas E. Furia |
Publisher | : CRC Press |
Total Pages | : 422 |
Release | : 1980-07-29 |
Genre | : Technology & Engineering |
ISBN | : 9780849305436 |