J. Smith

Food Additive User's Handbook (eBook, PDF)

• Format: PDF

Produktbeschreibung

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Springer US
• Seitenzahl: 286
• Erscheinungstermin: 11. November 2013
• Englisch
• ISBN-13: 9781475752472
• Artikelnr.: 43995400

Autorenporträt

Jeremy Smith is Lecturer in Soviet History at the Renvall Institute at the University of Helsinki.

Inhaltsangabe

Antioxidants.- Sweeteners.- Flavourings.- Colours.- Preservatives.- Enzymes.- Nutritive additives.- Emulsifiers.- Bulking agents.- pH control agents.- Hydrocolloids.- Antifoams and release agents.- Flour improvers and raising agents.- Gases.- Chelating agents.