Essential guide to food additives
Author(s)
Bibliographic Information
Essential guide to food additives
Leatherhead Food International , Royal Society of Chemistry, 2008
3rd ed. / rev. by Victoria Emerton and Eugenia Choi
- : pbk
Available at 2 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
: pbk498.519:E52:3rd ed5010438157
Note
Includes bibliographical references and index
Description and Table of Contents
Description
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * 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 * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat.
Table of Contents
Food additives and why they are used What should be declared on the label Safety of food additives in Europe Legislation for food additives outside Europe Additives
by "Nielsen BookData"