CRC Handbook of Food Additives, Second Edition PDF Download

Author: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305429
Category : Technology & Engineering
Languages : en
Pages : 1020

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Book Description

Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 140517241X
Category : Technology & Engineering
Languages : en
Pages : 1038

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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: Richard J. Lewis
Publisher: Springer Science & Business Media
ISBN: 9780442205089
Category : Technology & Engineering
Languages : en
Pages : 644

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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: Dr. James Smith
Publisher: Van Nostrand Reinhold
ISBN: 9780442314316
Category : Business & Economics
Languages : en
Pages : 286

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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: James S. Smith
Publisher: Springer Science & Business Media
ISBN: 1461539161
Category : Technology & Engineering
Languages : en
Pages : 299

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Book Description
The aim of this book is to present technical information about the additives used in food product development, 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. J. Lewis, published by Van Nostrand Reinhold, New York.

Author: Michael Ash
Publisher: Synapse Information Resources Incorporated
ISBN: 9781890595364
Category : Technology & Engineering
Languages : en
Pages : 1079

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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: Christine Hoza Farlow
Publisher:
ISBN: 9780963563576
Category : Consumer education
Languages : en
Pages : 0

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Book Description
Lists common food additives and offers information about possible side effects and safety concerns to consider when selecting healthy food.

Author: Victor O. Sheftel
Publisher: CRC Press
ISBN: 9781566704991
Category : Technology & Engineering
Languages : en
Pages : 1324

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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: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305436
Category : Technology & Engineering
Languages : en
Pages : 422

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Book Description

Author: Fereidoon Shahidi
Publisher: Woodhead Publishing
ISBN: 1782420975
Category : Technology & Engineering
Languages : en
Pages : 515

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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