Food Additives Data Book
Language: English
Published by John Wiley and Sons Ltd, 2011
- Hardcover
- New
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Add to basketItem description from seller
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. Num Pages: 1128 pages, illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 252 x 175 x 55. Weight in Grams: 2263. . 2011. 2 Rev ed. . . . . Books ship from the US and Ireland.
Seller Inventory # V9781405195430
- Title
- Food Additives Data Book
- Author
- Smith, Jim; Hong-Shum, Lily
- Publisher
- John Wiley and Sons Ltd
- Publication year
- 2011
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1405195436
- ISBN 13
- 9781405195430
- Edition
- 2nd Edition
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)
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
Kennys Bookstore
Olney, MD, U.S.A.
AbeBooks seller since October 9, 2009
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