Dictionary of Food and Ingredients, Third Edition (Hardcover) (C&H)

Overview

This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. ...

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Overview

This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. Code of Federal Regulations and an updated and expanded bibliography. The Dictionary of Food Ingredients is an unparalleled source of ready, accessible information on food ingredients for the food scientist, food processor, dietitian extension specialist, and student.

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Editorial Reviews

Booknews
Defines and describes some 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Definitions cover functionality, chemical properties, and applications. Unfortunately, there is non pronunciation guide. New to this edition is a section which groups ingredients by function and describes characteristics and applications of each group. Also new is a list of food ingredients approved for use in the EU. Igoe is a consultant to the food industry. Hui works in the private sector. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780412072819
  • Publisher: Wolters Kluwer Law & Business
  • Publication date: 11/1/1995
  • Edition description: 3rd ed
  • Edition number: 3
  • Pages: 216

Meet the Author

Robert S. Igoe, MS, MBA, now retired, worked at Kelco Company and its subsequent companies owned by Merck, Monsanto, ISP in Research & Development, Technical Services, and Technical/Sales Management for Latin America. He also worked as a consultant to the food industry.

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Table of Contents

Preface.- Part I. Ingredients Dictionary.- Part II. Ingredient Categories.- Part III. Food Definitions and Formulations.- Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations.- Part V. Food Additives E Numbers in the European Union.- Bibliography.

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