Dictionary of Food and Ingredients

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
Cover of the book Dictionary of Food and 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: 9781461568353
Publisher: Springer US Publication: December 6, 2012
Imprint: Springer Language: English
Author: Robert S. Igoe
ISBN: 9781461568353
Publisher: Springer US
Publication: December 6, 2012
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 150 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 150 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 Algal Cell Motility by Robert S. Igoe
Cover of the book Biochemistry and Molecular Biology of Antimicrobial Drug Action by Robert S. Igoe
Cover of the book Fetal Alcohol Syndrome and Fetal Alcohol Effects by Robert S. Igoe
Cover of the book Contemporary Theories and Systems in Psychology by Robert S. Igoe
Cover of the book Instrumental Analysis in the Biological Sciences by Robert S. Igoe
Cover of the book Furthering Talk by Robert S. Igoe
Cover of the book Speech Technology by Robert S. Igoe
Cover of the book Handbook of Resilience in Children by Robert S. Igoe
Cover of the book Aging and Neuropsychological Assessment by Robert S. Igoe
Cover of the book Technology and Markets for Knowledge by Robert S. Igoe
Cover of the book Behavioral Consultation in Applied Settings by Robert S. Igoe
Cover of the book Information Technology and Industrial Competitiveness by Robert S. Igoe
Cover of the book Electroluminescence / Elektrolyuminestsentsiya / Электролюминесценция by Robert S. Igoe
Cover of the book Optical Fibres and Sources for Communications by Robert S. Igoe
Cover of the book Modern Jeweler’s Consumer Guide to Colored Gemstones 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