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Dictionary of Food and Ingredients, Fourth Edition
Robert S. Igoe
Kluwer Academic/Plenum Publishers
2001
Softcover 240 pp ISBN 0834219522
£36.00
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Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over
1,000 food ingredients and additives, including natural ingredients, FDA-approved
artificial ingredients, and compounds used in food processing. Organized alphabetically,
definitions cover functionality, chemical properties, and applications, and thorough cross
referencing allows readers to follow related and similar ingredients. A section based on the
Code of Federal Regulations lists food ingredients according to their US approval status,
and a bibliography pinpoints further information. New to this edition are 'Ingredient
Categories,' which groups principal ingredients by function and describes the characteristics
and applications of each group, and E numbers for ingredients. In addition, the book will be
thoroughly updated with new information on existing ingredients and newly approved
ingredients.The 'Dictionary' is an unparalleled source of information, providing practical,
scientific, and regulatory information on every important ingredient and category. This will be
of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
Contents
- Ingredients Dictionary.
- Ingredient Categories.
- Additives/Substances for Use in Foods:
Listed under Title 21 of the Code of Federal Regulations.
- Food Additives E Numbers in the European Union.
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Bibliography
To find similar publications, click on a keyword below:
Kluwer
: confectionary
: dairy products
: food & beverage products
: food ingredients
: food safety
: food science
: food, chilled and frozen
: volatiles
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