Dictionary of Food and Ingredients
By: by Robert S. Igoe, Y. H. Hui
Contributors: Hui, Y. H.
Edition: Third Edition.
Publisher: Springer US
Published: 1995
Place of publication: Boston, MA
Language: eng
Format: [electronic resource] /
ISBN-13: 9781461568353
Description: This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. Code of Federal Regulations and an updated and expanded bibliography. The Dictionary of Food Ingredients is an unparalleled source of ready, accessible information on food ingredients for the food scientist, food processor, dietitian extension specialist, and student.