Fenaroli's Handbook of flavor ingredients

Author(s)

• Fenaroli, Giovanni
• Furia, Thomas E.
• Bellanca, Nicoló
• Fenaroli, Giovanni

Bibliographic Information

Fenaroli's Handbook of flavor ingredients

edited, translated, and rev. by Thomas E. Furia and Nicoló Bellanca ; adapted from the Italian languageworks of Giovanni Fenaroli

CRC Press, 1975

2nd ed

• set
• v. 1
• v. 2

Other Title

Handbook of flavor ingredients

Uniform Title

Handbook of flavor ingredients

Note

At head of title: CRC

Includes bibliographies and index

Description and Table of Contents

Description

This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist. It also helps update you on industry standards.

Table of Contents

Part Contents...Part III: Synthetic Flavors. Alphabetical Listing of Approximately 1,000 Synthetic Flavor Ingredients. Bibliography. Part IV. Use of Flavor Ingredients: Relationship of Certain Flavor Ingredients to Taste and Flavor. Floral and Citrus Flavors. Fruital Flavors. Bitter Flavors. Alcoholic Beverages. Nonalcoholic Beverages. Baked Goods. Confections. Dairy Products. Sauces, Dressings, Condiments, and Powdered Flavors. Soups and Broths. Desserts. Meats. Fish. Vegetables. Miscellaneous Products. Bibliography. Index.

by "Nielsen BookData"

• NCID: BA11854894
• ISBN:
  • 0878195335
  • 0878195343
  • 0878195327
• LCCN: 72152143
• Country Code: us
• Title Language Code: eng
• Text Language Code: engita
• Place of Publication: Boca Raton
• Pages/Volumes: 2 v.
• Size: 27 cm
• Classification:
  • LCC : TP418
  • DC : 664/.5
• Subject Headings:
  • LCSH : Flavoring essences -- Handbooks, manuals, etc