Dictionary of Food Ingredients, Fourth Edition
From the reviews of the fifth edition:“This handy reference by Igoe (retired consultant) offers alphabetical access to definitions of more than 1,000 food ingredients. Concise entries describe the ingredient’s source, basic chemical properties, functions, and various uses. Coverage includes natural and artificial ingredients as well as those used in food processing. … Packed with information, this small dictionary will be a very useful acquisition for undergraduate and graduate libraries supporting programs in food science, chemistry, nutrition, and related fields. … Summing Up: Highly recommended. Lower-level undergraduates through researchers/faculty.” (J. S. Whelan, Choice, Vol. 49 (4), December, 2011)“It is wider in coverage, and dose have a list of E numbers at the end following a US list of food additives covered under federal regulations. … This will be a useful book to anyone interested in what is in their food. It is the sort of reference book school and public libraries should have. It will also be of use in the food industry for those members of staff who are not food scientist or technologists.” (John Goodier, Reference Reviews, Vol. 26 (4), 2012)--This text refers to an alternatePaperbackedition.