Dictionary Of Food Ingredients - Hui Y. | Libro Springer 12/1995 - HOEPLI.it


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Dictionary of Food Ingredients




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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 12/1995
Edizione: 1999





Sommario

I: Ingredients.- II: Substances for use in foods: Listing under Title 21 of the Code of Federal Regulations.




Trama

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor­ mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac­ cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas­ sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.







Altre Informazioni

ISBN:

9780834212954

Condizione: Nuovo
Dimensioni: 229 x 152 mm Ø 317 gr
Formato: Brossura
Pagine Arabe: 202
Pagine Romane: viii






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