| LAP Lambert Academic Publishing

105,000원  | 20190910  | 9786200312068

Additives are used in food to keep it lasting longer and to make it taste, look and smell like something that it is not. It has been estimated that we consume about 5 kilograms of food additives as preservatives, colors, bleaches, flavours, emulsifiers and stabilizers every year in the food we eat.

Branen, Alfred Larry (Edt)/ Davidson, P. Michael/  | Taylor & Francis

790,870원  | 20011101  | 9780824793432

Presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. This book details food additives for special dietary needs, and identifies methods to determine hypersensitivity.

Clydesdale, Fergus M.  | CRC Press

919,120원  | 19961223  | 9780849385803

Food Additives: Toxicology, Regulation, and Properties contains a wealth of facts regarding the chemical and toxicological effects of direct food additives. It consists of identifying/administrative information for nearly 2,000 compounds that are, could be, or have been added to the U.S. food supply. Limited information is also provided for an additional 1,000 compounds. Never before has so much information on so many food additives been so easy to find! This is the food additive's reference for food and beverage manufacturers, food chemists, food processing companies, and food scientists and technologists.

 | Stylus Pub Llc

86,100원  | 20060524  | 9789251053942

This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives during sixty-five meetings held from 1956 to 2005. The first three volumes are the specifications themselves and Volume 4 provides a reference for the analytical methods and test procedures used in and referenced by the specifications.

 | Stylus Pub Llc

71,750원  | 20060524  | 9789251053928

This document is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives during sixty-five meetings held from 1956 to 2005. The first three volumes are the specifications themselves and Volume 4 provides a reference for the analytical methods and test procedures used in and referenced by the specifications.

 | John Wiley & Sons Inc

487,900원  | 20110628  | 9781405195430

The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients.

Emerton, Victoria  | Royal Society of Chemistry

237,570원  | 20210101  | 9781905224500

"Many books have been written on the legislation governing the use of food additives, but this book is unique in that it provides individual monographs for each additive with a description, sources, applications and properties, legal restrictions and any additional technical information. Other topics include a basic introduction to the technology of food additives; discussion covering the general issues surrounding the use of food additives, including the need for them; coverage of the legal approval process for additives and the labelling of the finished product; and safety of food additives in Europe and elsewhere in the world." "This book will be an invaluable reference source for food and drink manufacturers, particularly those responsible for research and development and for undergraduates and postgraduates of university courses in food science and technology."--BOOK JACKET.

 | CRC Press

651,930원  | 99991230  | 9780849305405

Due to the number of requests for this classic on food additives, CRC Press has just published a limited quantity of the well-known Handbook of Food Additives, 2nd Edition.

 | 3G E-Learning

0원  | 20170101  | 9781680957471

Accuracy and precision in measurements are the obligatory in any aspect, and its role in food additive analysis is the primitive requirement, ensuring food production process is properly controlled. While there have already established protocols of food additive analysis, both researchers and food manufacturers have coming up with thousands of new food additive analysis in recent years.

Royal Society of Chemistry  | Royal Society of Chemistry

154,350원  | 20141023  | 9781849735605

Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.

 | Stylus Pub Llc

70,310원  | 20061230  | 9789250056111

Sets forth the conditions under which permitted food additives may be used in all foods, whether or not they have previously been standarised by Codex. This database provides, in a searchable format, all the provisions for food additives that have been adopted by the Codex Alimentarius Commission. It contains 1112 food additive provisions and covers 292 food additives.

 | CRC Press

555,750원  | 20000330  | 9781566704991

More foods are now packaged in containers designed for direct cooking or heating, which encourages movement of substances into the foods. Indirect Food Additives and Polymers: Migration and Toxicology is an impressive review of basic regulatory, t...

 | CRC Press

399,700원  | 20040126  | 9780849325342

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Analytical Methods for Food Additives addresses the lack of established methods of analysis for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. In addition to providing recommendations on best practice and future research, each chapter reviews the range of current analytical methods and sets out their performance characteristics, procedures, and parameters.

Food and Agriculture Organization (Fao)/ /  | Stylus Pub Llc

70,310원  | 20100128  | 9789250063645

Sets forth the conditions under which permitted food additives may be used in all foods. This database provides, in a searchable format, all the provisions for food additives that have been adopted by the Codex Alimentarius Commission. Provisions are searchable by food additive (name, synonym, INS number), by functional class and by food category.

 | Bernan Assoc

0원  | 20061130  | 9789251055595

Contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-first meetings of the Joint FAO/WHO Expert Committee on Food Additives. The specifications monographs provide information on the identity and purity of food additives used directly in food or in food production.