Overview

This major new comprehensive reference work covers all the 'must-have' technical data on food additives. Compiled by industry experts with a proved 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 academic institutions.
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Food Additives Data Book

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Overview

This major new comprehensive reference work covers all the 'must-have' technical data on food additives. Compiled by industry experts with a proved 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 academic institutions.
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Editorial Reviews

From the Publisher
"This reference provides practicing and student food technologists information about a wide range of food additives with articles arranged by function, such as antioxidants, flavor enhancers, preservatives, and sweeteners . . . The index is very detailed." (Book News, 1 August 2011)
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Product Details

  • ISBN-13: 9781444397734
  • Publisher: Wiley
  • Publication date: 4/20/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 2
  • Pages: 1128
  • Product dimensions: 5.91 (w) x 9.84 (h) x 0.59 (d)
  • File size: 16 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Jim Smith studied Food Science in Glasgow, Winnipeg and Nottingham and has worked in the food ingredients industry as technical manager as well as in a scotch whisky distillery in both production and quality control. He taught, researched and consulted at Strathclyde and Caledonian Universities in Glasgow for six years before moving to the Prince Edward Island Food Technology Centre, Canada as Senior Food Scientist in 1988. He has been Executive Director of the Centre since 2003. Jim is a member of the United Nations/World Health Organisation Joint Expert Committee on Food Additives and has edited three books on food additives. He is President of the Canadian Institute of Food Science & Technology and vice-chair of FoodTech Canada, a newly-formed network of Canada's food tech centres whose aim is to commercialise new food products.

Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.

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Table of Contents

List of Contributors
How to Use This Book
Pt. 1 Acidulants 1
Pt. 2 Antioxidants 75
Pt. 3 Colourings 121
Pt. 4 Emulsifiers 343
Pt. 5 Enzymes 389
Pt. 6 Flavour Enhancers 463
Pt. 7 Flour Additives 535
Pt. 8 Gases 559
Pt. 9 Nutritive Additives 573
Pt. 10 Polysaccharides 659
Pt. 11 Preservatives 731
Pt. 12 Sequestrants 817
Pt. 13 Solvents 861
Pt. 14 Sweeteners 901
Index 1005
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  • Anonymous

    Posted May 25, 2012

    $$$

    TO EXPENSIVE $$$ :-(

    0 out of 1 people found this review helpful.

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