Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Food additives data book [Texte électronique] / edited by Jim Smith, Lily Hong-Shum
Édition : 2nd ed.
Publication : Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2011
Description matérielle : 1 ressource dématérialisée
Note(s) : 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. - Includes bibliographical references and index
"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"
Autre(s) auteur(s) : Smith, Jim (1953-....). Éditeur scientifique
Hong-Shum, Lily. Fonction indéterminée
Sujet(s) : Additifs alimentaires
Indice(s) Dewey :
664.06 (23e éd.) = Technologie des aliments - Additifs
Identifiants, prix et caractéristiques : ISBN 9781444397741
Identifiant de la notice : ark:/12148/cb446629546
Notice n° :
FRBNF44662954
(notice reprise d'un réservoir extérieur)
Table des matières : pt. 1. Acidulants ; pt. 2. Antioxidants ; pt. 3. Colourings ; pt. 4. ; Emulsifiers
; pt. 5. Enzymes ; pt. 6. Flavour enhancers ; pt. 7. Flour additives ; pt. 8.
Gases ; pt. 9. Nutritive additives ; pt. 10. Polysaccharides ; pt. 11. Preservatives
; pt. 12. Sequestrants ; pt. 13. Solvents ; pt. 14. Sweeteners.