Search results for: food-additives-handbook

CRC Handbook of Food Additives Second Edition

Author : Thomas E. Furia
File Size : 42.21 MB
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Food Additive User s Handbook

Author : J. Smith
File Size : 40.58 MB
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The aim of this book is to present technical information about the additives used in food product deveiopment, 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.l. Lewis, published by Van Nostrand Reinhold, New York.

CRC Handbook of Food Additives Second Edition

Author : Thomas E. Furia
File Size : 72.71 MB
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Food Additives Handbook

Author : Richard J. Lewis
File Size : 51.66 MB
Format : PDF, ePub
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"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.

Food Additive User s Handbook

Author : James S. Smith
File Size : 72.69 MB
Format : PDF, ePub, Mobi
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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.

Food Additive User s Handbook

Author : James S Smith
File Size : 71.97 MB
Format : PDF, ePub, Docs
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CRC Handbook of Food Additives Handbook of Food Additives

Author : Chemical Rubber Company
File Size : 70.4 MB
Format : PDF
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Handbook of Food Additives

Author : Margo Field
File Size : 40.39 MB
Format : PDF, Kindle
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This detailed book mainly focuses on food additives and provides valuable information. A food additive is any substance which is neither usually consumed as food nor used as a food ingredient, whether or not it has nutritive value. The main role of food additives, both natural and manufactured, is to bring back the colors of food lost during processing. These are also used as sweetening materials, as guards against food poisoning and preventive agents against degradation of food during storage. This book gives an insight into traditional and modern food preservation avenues and provides review on food preservatives and additives. Furthermore, it gives a detailed description about assessment of agro-industrial waste based on their considerable capacity to produce industry-relative food additives. In addition to this, it also covers the appraisal of efficient reproductive and upgraded toxic context of some recently synthesized food additives in market. At last, more aspects related to the identification and research of materials used in food additives have been discussed with emphasis on the need for more knowledge in the contemporary scenario for the development of new materials as food additives.

Food Additives Data Book

Author : Jim Smith
File Size : 39.90 MB
Format : PDF, Kindle
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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. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential 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)

Food Additives Electronic Handbook

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File Size : 35.66 MB
Format : PDF, Mobi
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Includes information on over 7,500 trade name and chemical food additive ingredients manufactured world-wide.