000			03842cam a2200385 a 4500
001			16528259
003			PTSN
008			211128t2011 enka b 001 0 eng d
010			_a 2010043544
020			_a9781405195430 (hardback)
040			_beng _erda _dSFPAGOH
050	0	0	_aTX553.A3 _bF562 2011
245	0	0	_aFood additives data book / _cedited by Jim Smith, Lily Hong-Shum.
250			_a2nd ed.
260			_aChichester, West Sussex ; _aAmes, Iowa : _bWiley-Blackwell, _c2011.
264		1	_c©2011
300			_axvi, 1107 p. : _bill. ; _c26 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
520			_a"The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists using food additives"-- _cProvided by publisher.
520			_a"The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, 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 and easy-to-follow-up references"-- _cProvided by publisher.
504			_aIncludes bibliographical references and index.
505	8		_aMachine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index.
650		0	_aFood additives _vHandbooks, manuals, etc.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh.
700	1		_aSmith, Jim, _d1953- _eeditor
700	1		_aHong-Shum, Lily. _eeditor
907			_a.b10553745 _b28-11-21 _c23-02-21
998			_am _b01-01-00 _ca _d- _e- _f _genk _h0
999			_c46707 _d46707