Dictionary of Food Ingredients

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science
Cover of the book Dictionary of Food Ingredients by Robert S. Igoe, Springer US
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Robert S. Igoe ISBN: 9781461568384
Publisher: Springer US Publication: March 9, 2013
Imprint: Springer Language: English
Author: Robert S. Igoe
ISBN: 9781461568384
Publisher: Springer US
Publication: March 9, 2013
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer US

Cover of the book The Economics of Science and Technology by Robert S. Igoe
Cover of the book Cross-Language Information Retrieval by Robert S. Igoe
Cover of the book Handbook of Resilience in Children by Robert S. Igoe
Cover of the book The New Biology by Robert S. Igoe
Cover of the book Neurobehavior of Language and Cognition by Robert S. Igoe
Cover of the book The Belief in a Just World by Robert S. Igoe
Cover of the book A Practical Introduction to Hardware/Software Codesign by Robert S. Igoe
Cover of the book Handbook of Cloud Computing by Robert S. Igoe
Cover of the book Updates in Emergency Medicine by Robert S. Igoe
Cover of the book Cardiology in Old Age by Robert S. Igoe
Cover of the book Manual of Drug and Alcohol Abuse by Robert S. Igoe
Cover of the book Manage or Perish? by Robert S. Igoe
Cover of the book Synchronized Phasor Measurements and Their Applications by Robert S. Igoe
Cover of the book Risk Management and Regulation in Banking by Robert S. Igoe
Cover of the book Justice and the Critique of Pure Psychology by Robert S. Igoe
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy