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Reviews
The use of additives in food is a dynamic one, as consumers demandfewer additives in foods and as governments review the list ofadditives approved and their permitted levels. Scientists alsorefine the knowledge of the risk assessment process as well asimprove analytical methods and the use of alternative additives,processes or ingredients. Since the first edition of the FoodAdditives Databook was published, there have been numerouschanges due to these developments and some additives are no longerpermitted, some have new permitted levels of use and new additiveshave been assessed and approved. The revised second edition of this major reference work coversall the "must-have" technical data on food additives. Compiled byfood industry experts with a proven track record of producing highquality reference work, this volume is the definitive resource fortechnologists in small, medium and large companies, and for workersin research, government and 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. Reviews of the first edition: "Additives have their advantages for the food industry in orderto provide safe and convenient food products. It is thereforeessential that as much information as possible is available toallow an informed decision on the selection of an additive for aparticular purpose. This data book provides such information -consisting of over 1000 pages and covering around 350additives. This data book does provide a vast amount of information; it iswhat it claims to be! Overall, this is a very useful publication and a good referencebook for anyone working in the food and dairy industry." --International Journal of Dairy Technology, Volume59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner overall other food additive books .... a superb edition." --SAAFOST (South African Association for FoodScience and Technology)
  • Book type: E-book
  • Language: English
  • Ean Code: 9781444397734
  • ISBN: 9781444397734
  • Publisher: John Wiley & Sons
  • E-Book type: epub
  • Author: Jim Smith
  • Kopierschutz: Adobe DRM
  • Gift: No
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