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001 u372283
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005 20240923125042.0
007 cr nn 008mamaa
008 110613s2011 xxu| s |||| 0|eng d
020 _a9781441997135
040 _cMX-MeUAM
050 4 _aQD1-999
082 0 4 _a540
_223
100 1 _aIgoe, Robert S.
_eauthor.
245 1 0 _aDictionary of Food Ingredients
_h[recurso electrónico] /
_cby Robert S. Igoe.
264 1 _aBoston, MA :
_bSpringer US,
_c2011.
300 _aVIII, 255p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aPreface -- Part I. Ingredients Dictionary -- Part II. Ingredient Categories -- Part III. Food Definitions and Formulations -- Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations -- Part V. Food Additives E Numbers in the European Union -- Bibliography.
520 _aDictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. This revised and updated fifth edition features a new section, “Food Definitions and Formulations,” and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients. The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students.
590 _aCveAsig: 23058;
590 _aProgEdu: 28004; 33001;
590 _aAresCon: ADMINISTRATIVAS;
650 0 _aChemistry.
650 1 4 _aChemistry.
650 2 4 _aChemistry/Food Science, general.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781441997128
856 4 0 _zLibro electrónico
_uhttp://148.231.10.114:2048/login?url=http://link.springer.com/book/10.1007/978-1-4419-9713-5
942 _cLIBRO_ELEC
999 _c200163
_d200163