Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Handbook of Food Additives PDF full book. Access full book title Handbook of Food Additives by Michael Ash. Download full books in PDF and EPUB format.
Author: Michael Ash Publisher: Synapse Information Resources Incorporated ISBN: 9781890595364 Category : Technology & Engineering Languages : en Pages : 1079
Book Description
This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer
Author: Michael Ash Publisher: Synapse Information Resources Incorporated ISBN: 9781890595364 Category : Technology & Engineering Languages : en Pages : 1079
Book Description
This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer
Author: Jim Smith Publisher: John Wiley & Sons ISBN: 140517241X Category : Technology & Engineering Languages : en Pages : 1038
Book Description
This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, 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 andeasy-to-follow-up references.
Author: Dr. James Smith Publisher: Van Nostrand Reinhold ISBN: 9780442314316 Category : Business & Economics Languages : en Pages : 286
Book Description
The user addressed in the person in the food processing industry who decides what to add to the product, not the person who will later eat the food. Presents technical information on the sources, characteristics, intended and unintended effects, and the regulation of a wide range of chemicals and co
Author: A. Larry Branen Publisher: CRC Press ISBN: 0824741706 Category : Technology & Engineering Languages : en Pages : 1058
Book Description
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Author: Victor O. Sheftel Publisher: CRC Press ISBN: 9781566704991 Category : Technology & Engineering Languages : en Pages : 1324
Book Description
Now, more than ever, foods come packaged in containers designed for direct cooking or heating, which often causes the movement of substances - indirect additives - into foods. Because of their unique characteristics, plastics or polymeric materials (PM) have become the most important packaging material for food products. The safety assessment of plastics intended for use in contact with foodstuffs or drinking water continues to present a serious challenge. Indirect Food Additives and Polymers: Migration and Toxicology studies the potential hazards of indirect additives for human health and develops recommendations for their safe manufacture and use. It contains an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 plastic-like materials employed in packaging. The author presents the data underlying federal regulations - previously unavailable a single volume. The entry for each chemical provides: Prime Name Molecular or Structural Formula Molecular Mass Synonyms CAS Number RTECS number Properties Application and Exposure Migration Data Acute Toxicity Repeated Exposure Short-Term Toxicity Long-Term Toxicity Immunotoxicity of Allergenic Effect Reproductive Toxicity Mutagenicity Carcinogenicity Chemobiokinetics Standards Guidelines Regulations Recommendations References International in scope, the Handbook of Indirect Polymeric Additives in Food and Water: Migration and Toxicology offers comprehensive data on the toxic effects of polymeric materials and their ingredients. You will find the most information on plastics and polymeric materials- their migration and toxicology - in this resource.
Author: Richard J. Lewis Publisher: Springer Science & Business Media ISBN: 9780442205089 Category : Technology & Engineering Languages : en Pages : 644
Book Description
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author: Frank R. Spellman Publisher: Rowman & Littlefield ISBN: 1641433558 Category : Law Languages : en Pages : 279
Book Description
Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958.
Author: Titus A. M. Msagati Publisher: John Wiley & Sons ISBN: 1118274148 Category : Technology & Engineering Languages : en Pages : 340
Book Description
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Author: Fereidoon Shahidi Publisher: Woodhead Publishing ISBN: 1782420975 Category : Technology & Engineering Languages : en Pages : 515
Book Description
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements
Author: Michael Ash
Author: Michael Ash
Author: Thomas E. Furia
Author: Jim Smith
Author: Dr. James Smith
Author: A. Larry Branen
Author: Victor O. Sheftel
Author: Richard J. Lewis
Author: Frank R. Spellman
Author: Titus A. M. Msagati
Author: Fereidoon Shahidi