Dictionary of Food Ingredients

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book Dictionary of Food Ingredients by Robert S. Igoe, Springer US
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Author: Robert S. Igoe ISBN: 9781441997135
Publisher: Springer US Publication: June 14, 2011
Imprint: Springer Language: English
Author: Robert S. Igoe
ISBN: 9781441997135
Publisher: Springer US
Publication: June 14, 2011
Imprint: Springer
Language: English

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth 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.  This revised and updated fifth edition also features a new section, “Food Definitions and Formulations,” a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients.

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The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth 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.  This revised and updated fifth edition also features a new section, “Food Definitions and Formulations,” a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients.

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