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Food additives data book /
This major new reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, a...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Blackwell Science,
©2003.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Food additives data book / |c edited by Jim Smith and Lily Hong-Shum. |
| 260 | |a Oxford : |b Blackwell Science, |c ©2003. | ||
| 300 | |a 1 online resource (xvii, 1016 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a This major new reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academicinstitutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, 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 and easy-to-follow-up references. | ||
| 505 | 0 | |a Food Additives Data Book; Contents; List of Contributors; How to Use This Book; Part 1 Acidulants; Acetic acid; Adipic acid; Caprylic acid; Citric acid; Dehydroacetic acid; Fumaric acid; Glucono-delta-lactone; Lactic acid; Malic acid; Phosphoric acid; Propionic acid; Sodium diacetate; Succinic acid; Tartaric acid; Part 2 Antioxidants; Ascorbic acid and isomers; Ascorbyl palmitate; Sodium ascorbate; Calcium ascorbate; Butylated hydroxyanisole (BHA); Butylated hydroxytoluene (BHT); Ethoxyquin; Propyl gallate (PG); Tert-butyl hydroquinone (TBHQ); Tocopherols, synthetic; Beta-carotene | |
| 505 | 8 | |a Rosemary extractTea extract; Tocopherol, mixed natural concentrate; Citric acid; Ethylenediaminetetraacetic acid (EDTA); L-Tartaric acid; Part 3 Colourings; Alkanet; Allura Red AC; Aluminium; Amaranth; Annatto; Anthocyanin; Beta-apo-8'-carotenal (C30); Brilliant Blue FCF; Brown FK; Brown HT; Calcium carbonate; Canthaxanthin; Plain caramel; Ammonia caramel; Caustic sulphite caramel; Sulphite ammonia caramel; Beetroot red; Carmine; Carminic acid; Carmoisine; Beta-carotene; Mixed carotenes; Chlorophyll; Chlorophyllin; Copper chlorophyll; Copper chlorophyllin; Crocin; Curcumin; Erythrosine | |
| 505 | 8 | |a Acetic acid esters of mono- and diglycerides of fatty acidsCitric acid esters of mono- and diglycerides of fatty acids; Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids; Lactic acid esters of mono- and diglycerides of fatty acids; Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids; Succinic acid esters of mono- and diglycerides of fatty acids; Tartaric acid esters of mono- and diglycerides of fatty acids; Ethoxylated mono- and diglycerides of fatty acids; Lecithins; Polyglycerol esters of fatty acids; Polyglycerol polyricinoleate | |
| 505 | 8 | |a Propylene glycol esters of fatty acidsSodium stearoyl lactylate; Calcium stearoyl lactylate; Sorbitan esters of fatty acids; Polysorbates; Sucrose esters of fatty acids; Ammonium phosphatides; Di-octyl sodium sulphosuccinate; Stearyl tartrate; Part 5 Enzymes; Alpha-amylase; Alpha-galactosidase; Amyloglucosidase; Anthocyanase; Beta-amylase; Beta-galactosidase; Beta-glucanase; Beta-glucosidase; Bromelain; Catalase; Cellobiase (Aspergillus niger); Cellulase; Chymotrypsin (pancreatic); Dextranase (Penicillium spp.); Diacetyl reductase (Aerobacter aerogenes); Ficin (Ficus spp.); Glucoamylase | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food additives |v Handbooks, manuals, etc. | |
| 650 | 6 | |a Aliments |x Additifs |v Guides, manuels, etc. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food additives |2 fast | |
| 653 | |a Electronic books | ||
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 700 | 1 | |a Smith, Jim, |d 1953- | |
| 700 | 1 | |a Hong-Shum, Lily. | |
| 776 | 0 | 8 | |i Print version: |t Food additives data book. |d Oxford : Blackwell Science, ©2003 |z 0632063955 |w (DLC) 2004351558 |w (OCoLC)48835230 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFADB0004/toc |z Texto completo |
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