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Handbook Of Food Additives
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Book Synopsis Food Additives Handbook by : Richard J. Lewis
Download or read book Food Additives Handbook written by Richard J. Lewis and published by Springer Science & Business Media. This book was released on 1989 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Book Synopsis CRC Handbook of Food Additives, Second Edition by : Thomas E. Furia
Download or read book CRC Handbook of Food Additives, Second Edition written by Thomas E. Furia and published by CRC Press. This book was released on 1973-01-02 with total page 1020 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Michael Ash Publisher :Synapse Information Resources Incorporated ISBN 13 :9781890595364 Total Pages :1079 pages Book Rating :4.5/5 (953 download)
Book Synopsis Handbook of Food Additives by : Michael Ash
Download or read book Handbook of Food Additives written by Michael Ash and published by Synapse Information Resources Incorporated. This book was released on 2002 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer
Book Synopsis Food Additives Data Book by : Jim Smith
Download or read book Food Additives Data Book written by Jim Smith and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 1038 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.
Book Synopsis The Chemistry of Food Additives and Preservatives by : Titus A. M. Msagati
Download or read book The Chemistry of Food Additives and Preservatives written by Titus A. M. Msagati and published by John Wiley & Sons. This book was released on 2012-12-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Book Synopsis Food Additive User's Handbook by : J. Smith
Download or read book Food Additive User's Handbook written by J. Smith and published by . This book was released on 2014-01-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopedia of Food and Color Additives by : George A. Burdock
Download or read book Encyclopedia of Food and Color Additives written by George A. Burdock and published by CRC Press. This book was released on 1997 with total page 1130 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
Book Synopsis Indirect Food Additives and Polymers by : Victor O. Sheftel
Download or read book Indirect Food Additives and Polymers written by Victor O. Sheftel and published by CRC Press. This book was released on 2000-03-30 with total page 1321 pages. Available in PDF, EPUB and Kindle. Book excerpt: More foods are now packaged in containers designed for direct cooking or heating, which encourages movement of substances into the foods. Indirect Food Additives and Polymers: Migration and Toxicology is an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 of the plastic-like materials employed in packaging and identified by the FDA as indirect food additives. It presents the data underlying federal regulations, previously unavailable in one volume, and is a convenient resource for anyone working in the large number of related disciplines.
Book Synopsis Handbook of Natural Antimicrobials for Food Safety and Quality by : M Taylor
Download or read book Handbook of Natural Antimicrobials for Food Safety and Quality written by M Taylor and published by Elsevier. This book was released on 2014-11-04 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. - Reviews different types of antimicrobials used in food safety and quality - Covers how antimicrobials are created to be used in different foods - Examines how the antimicrobials are used in foods to enhance the safety and quality
Book Synopsis Handbook of Antioxidants for Food Preservation by : Fereidoon Shahidi
Download or read book Handbook of Antioxidants for Food Preservation written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2015-02-25 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements
Book Synopsis Regulating Food Additives by : Frank R. Spellman
Download or read book Regulating Food Additives written by Frank R. Spellman and published by Rowman & Littlefield. This book was released on 2019-11-30 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958.
Book Synopsis Handbook of Food Toxicology by : S.S. Deshpande
Download or read book Handbook of Food Toxicology written by S.S. Deshpande and published by CRC Press. This book was released on 2002-08-29 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Book Synopsis Food Additives by : Christine Hoza Farlow
Download or read book Food Additives written by Christine Hoza Farlow and published by . This book was released on 2007-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lists common food additives and offers information about possible side effects and safety concerns to consider when selecting healthy food.
Book Synopsis Handbook of Fruits and Fruit Processing by : Y. H. Hui
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Book Synopsis Handbook of Rheological Additives by : George Wypych
Download or read book Handbook of Rheological Additives written by George Wypych and published by Elsevier. This book was released on 2022-03-17 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Rheological Additives covers how these additives are commonly applied in a wide range of industries, providing readers with information on over 300 organic and inorganic additives. This information is presented in individual tables for each product, whether commercial or generic. Data is divided into General Information, Physical Properties, Health and Safety, Ecological Properties, Use and Performance. Sections cover their state, odor, color, bulk density, density, specific gravity, relative density, boiling point, melting point, pour point, decomposition temperature, glass transition temperature, refractive index, vapor pressure, vapor density, volume resistivity, relative permittivity, ash content, pH, viscosity, rheological behavior, and more. Other notations include updates on NFPA classification, HMIS classification, OSHA hazard class, UN Risk phrases, UN Safety phrases, UN/NA class, DOT class, ADR/RIC class, ICAO/IATA class, IMDG class, packaging group, shipping name, food approvals, autoignition temperature, self-accelerating decomposition temperature, flash point, TLV ACGIH, NIOSH and OSHA, maximum exposure concentration IDLH, animal testing oral-rat, rabbit-dermal, mouse-oral, guinea pig-dermal, rat-dermal, rat-inhalation, mouse-inhalation, ingestion and skin and eye irritation. - Provides key research data on rheological additives - Covers the essential theoretical knowledge necessary for proper selection and use of rheological additives - Discusses the various applications of rheological additives, polymer processing methods that require rheological agents, and health, safety, and environmental considerations in their use
Book Synopsis CRC Handbook of Food, Drug, and Cosmetic Excipients by : Susan C. Smolinske
Download or read book CRC Handbook of Food, Drug, and Cosmetic Excipients written by Susan C. Smolinske and published by CRC Press. This book was released on 1992-03-10 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives. Background information on regulations and labeling requirements for each type of product is provided, and 77 articles critically review human and animal data pertinent to a variety of agents and makes judgments regarding the clinical relevance. The book also identifies at-risk populations, such as neonates, patients with renal failure, and atopic patients. Inactive common pharmaceutical agents and/or foods containing certain ingredients are listed to help physicians counsel hypersensitive patients who must avoid products containing these excipients.
Book Synopsis Fenaroli’s Handbook of Flavor Ingredients by : George A. Burdock
Download or read book Fenaroli’s Handbook of Flavor Ingredients written by George A. Burdock and published by CRC Press. This book was released on 2019-07-17 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1995: 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, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.
