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Author: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author: Y. Hui
Publisher: Springer Science & Business Media
ISBN: 1461523710
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203
Get Book Here
Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author: C.. Morton
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 207
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Book Description
Elsevier's dictionary of food science and technology.
Author: Ian Douglas Morton
Publisher: Elsevier Science & Technology
ISBN:
Category : Business & Economics
Languages : de
Pages : 224
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Book Description
Elsevier's dictionary of food science and technology.
Author: Arnold Eric Bender
Publisher: CRC Press
ISBN: 9780408037532
Category : Medical
Languages : en
Pages : 352
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Book Description
Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 966
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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author: J. Richard Blanchard
Publisher: Univ of California Press
ISBN: 0520328736
Category : Science
Languages : en
Pages : 748
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Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 320
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Book Description
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodÂservice professional to the ambitious home gourmet.
Author: Bonnie A. Osif
Publisher: CRC Press
ISBN: 1439850038
Category : Language Arts & Disciplines
Languages : en
Pages : 548
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Book Description
With the encroachment of the Internet into nearly all aspects of work and life, it seems as though information is everywhere. However, there is information and then there is correct, appropriate, and timely information. While we might love being able to turn to Wikipedia for encyclopedia-like information or search Google for the thousands of links
Author: Fioretta. Benedetto Mattia
Publisher: Elsevier
ISBN: 0080544134
Category : Language Arts & Disciplines
Languages : en
Pages : 742
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Book Description
The dictionary contains an alphabetical listing of approximately 30,000 (thirty thousand) acronyms, initialisms, abbreviations and symbols covering approximately 2,000 fields and subfields ranging from Pelagic Ecology to Anthrax Disease, Artificial Organs to Alternative Cancer Therapies, Age-related Disorders to Auditory Brainstem Implants, Educational Web Sites to Biodefense, Biomedical Gerontology to Brain Development, Cochlear Implants to Cellular Phones, Constructed Viruses to Copper Metabolism, Drug Discovery Programs to Drug-resistant Strains, Eugenics to Epigenetics, Epilepsy Drugs to Fertility Research, Genetically Modified Foods/Crops to Futuristic Cars, Genetic Therapies to Glycobiology, Herbicide-tolerant Crops to Heritable Disorders, Human Chronobiology to Human gene Therapies, Immunization Programs to Lunar Research, Liver Transplantation to Microchip Technology, Mitochondrial Aging to Molecular Gerontology, Neurodegenerative Diseases to Neuropsychology of Aging, Neurosurgery to Next Generation Programs, Obesity Research to Prion Diseases, Quantum Cryptography to Reemerging Diseases, Retinal Degeneration to Rice Genome Research, Social Anthropology to Software Development, Synchrotron Research to Vaccine Developments, Remote Ultrasound Diagnostics to Water Protection, Entomology to Chemical Terrorism and hundreds of others, as well as abbreviations/acronyms/initialisms relating to European Community and U.S., Japanese and International Programs/Projects/Initiatives from year 2000 up to 2010 as well as World Bank Programs.
