Food additives data book
By: edited by Jim Smith, Lily Hong-Shum
Edition: 2nd ed.
Publisher: Wiley-Blackwell
Published: 2011
Place of publication: Chichester, West Sussex, UK; Aimes, Iowa
Language: eng
Format: [ressource électronique] /
ISBN-13: 9781444397741
Subjects: Additifs; Guides, manuels; Food additives; Handbooks, manuals; Aliments
Other titles: Wiley online library.
Description: "The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients. The revised second edition of this major 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 using food additives"--

"The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major 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"--
Notes: In Wiley online library.

Titre de l'écran-titre (visionné le 6 septembre 2011).

Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index.

Bibliogr.
Table of contents: title: Front Matter; title: Acidulants / Stephanie Doores; title: Antioxidants / Fereidoon Shahidi, P K J P D (Janitha) Wanasundara; title: Colourings / Bruce Henry; title: Emulsifiers / Carla A Poirier; title: Enzymes / Jim Smith; title: Flavour Enhancers / Lily Hong-Shum; title: Flour Additives / Gordon R Carson; title: Gases / Jim Smith, Lily Hong-Shum; title: Nutritive Additives / Gosia G Zawadzka; title: Polysaccharides / Rachel Shepherd; title: Preservatives / Jim Smith; title: Sequestrants / Stephanie Moriartey; title: Solvents / Stephanie Moriartey; title: Sweeteners / Lily Hong-Shum; title: Index; title: Food Science and Technology