Food Additives Data Book
Published on 26. November 2007
Software
Other digital
1040 pages
978-0-470-99532-7 (ISBN)
Description
This major new 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 / Votes
"Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essentialk 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)More details
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Dimensions
Height: 246 mm
Width: 172 mm
Thickness: 53 mm
Weight
1868 gr
ISBN-13
978-0-470-99532-7 (9780470995327)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Jim Smith is the manager of Strategic Research and Technical Services for the Food Technology Center, Prince Edward Island, Atlantic Canada. He has worked in industry, universities and government and as a consultant to the food industry in Europe and North America. He has edited two previous books on food additives. Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.
Content
List of Contributors. How to Use This Book. Acidulants. Antioxidants. Colourings. Emulsifiers. Enzymes. Flavour Enhancers. Flour Additives. Gases. Nutritive Additives. Polysaccharides. Preservatives. Sequestrants. Solvents. Sweeteners. Index.