Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
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First Sentence:
According to the Food Protection Committee of the Food and Nutrition Board, food additive may be defined as follows: a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage, or packaging. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food additive intakes, food grade phosphates, food descriptors, flavoring raw materials, food additive usage, acidity regulator, artificial flavoring substances, peroral challenge tests, color retention agent, fatty acid polyesters, food additive reactions, starch selection, flour treatment agent, accordance with good manufacturing practice, clinical nutrition products, food phosphates, authorized additives, sulfite substitutes, certified colorants, sucrose fatty acid esters, natural food colorants, plasma glutamate levels, maximum use levels, acid decontamination, controlling browning Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Food Prot, Marcel Dekker, Nutrition Board, National Academy Press, Food Chem, Official Journal, Oil Chem, Code of Federal Regulations, National Academy of Sciences, Codex Alimentarius, Council Directive, European Commission, Cereal Chem, National Research Council, European Union, Academic Press, Allergy Clin, European Parliament, Dairy Sci, Food Sri, World Health Organization, Food Res, Commission Directive New!
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Front Cover | Table of Contents | First Pages | Index | Surprise Me!
According to the Food Protection Committee of the Food and Nutrition Board, food additive may be defined as follows: a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage, or packaging. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food additive intakes, food grade phosphates, food descriptors, flavoring raw materials, food additive usage, acidity regulator, artificial flavoring substances, peroral challenge tests, color retention agent, fatty acid polyesters, food additive reactions, starch selection, flour treatment agent, accordance with good manufacturing practice, clinical nutrition products, food phosphates, authorized additives, sulfite substitutes, certified colorants, sucrose fatty acid esters, natural food colorants, plasma glutamate levels, maximum use levels, acid decontamination, controlling browning Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Food Prot, Marcel Dekker, Nutrition Board, National Academy Press, Food Chem, Official Journal, Oil Chem, Code of Federal Regulations, National Academy of Sciences, Codex Alimentarius, Council Directive, European Commission, Cereal Chem, National Research Council, European Union, Academic Press, Allergy Clin, European Parliament, Dairy Sci, Food Sri, World Health Organization, Food Res, Commission Directive New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
92
books
cite this book:
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- Sorbate Food Preservatives by John N. Sofos on 7 pages
- Food Flavorings by Philip R. Ashurst on 6 pages
- Principles of Food Chemistry (Food Science Text Series) by John M. de Man on 4 pages
- Edible Coatings and Films to Improve Food Quality by Elizabeth A. Baldwin on 4 pages
- Alternative Sweeteners, Third Edition, Revised and Expanded (Food Science and Technology) by Lyn O'Brien-Nabors in Front Matter (1), and Front Matter (2)
See all 92 books citing this book
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