Author : Richard J. Lewis
Publisher : Springer Science & Business Media
Page : 644 pages
File Size : 15,40 MB
Release : 1989
Category : Technology & Engineering
ISBN : 9780442205089
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author : Jim Smith
Publisher : John Wiley & Sons
Page : 1038 pages
File Size : 37,2 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 140517241X
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.
Author : Thomas E. Furia
Publisher : CRC Press
Page : 1020 pages
File Size : 48,51 MB
Release : 1973-01-02
Category : Technology & Engineering
ISBN : 9780849305429
Author : Christine Hoza Farlow
Publisher :
Page : 0 pages
File Size : 46,64 MB
Release : 2007-07
Category : Consumer education
ISBN : 9780963563576
Lists common food additives and offers information about possible side effects and safety concerns to consider when selecting healthy food.
Author : J. Smith
Publisher :
Page : 304 pages
File Size : 29,22 MB
Release : 2014-01-15
Category :
ISBN : 9781475752489
Author : Michael Ash
Publisher : Synapse Information Resources Incorporated
Page : 1079 pages
File Size : 33,79 MB
Release : 2002
Category : Technology & Engineering
ISBN : 9781890595364
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
Author : Michael Bolgar
Publisher : CRC Press
Page : 626 pages
File Size : 43,20 MB
Release : 2015-09-25
Category : Science
ISBN : 1439860750
Polymers have undoubtedly changed the world through many products that improve our lives. However, additives used to modify the overall characteristics of these materials may not be fully disclosed or understood. These additives may present possible environmental and health hazards. It is important to monitor consumer products for these compounds u
Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
Page : 515 pages
File Size : 39,7 MB
Release : 2015-02-25
Category : Technology & Engineering
ISBN : 1782420975
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
Author : Hans Zweifel
Publisher : Hanser Gardner Publications
Page : 1222 pages
File Size : 27,78 MB
Release : 2009
Category : Technology & Engineering
ISBN : 9781569904305
Plastics without additives are not viable. Additives are essential to make plastics processable and to assure their end-use properties. The demands on additives have continued to evolve, not only because of changes in processing conditions and production techniques but also because plastics are being used in more demanding applications. This revised and updated edition, described earlier by one reviewer as the "bible" for anyone involved in the chemistry and technology of plastics additives, again provides an excellent overview of the complex science and technology of plastics additives and their industry. It offers guidance for all professionals involved in the development of new thermoplastic resin grades and novel end-use applications.
Author : J. Murphy
Publisher : Elsevier
Page : 507 pages
File Size : 35,35 MB
Release : 2001-11-22
Category : Technology & Engineering
ISBN : 0080498612
Both technically and economically, additives form a large and increasingly significant part of the polymer industry, both plastics and elastomers. Since the first edition of this book was published, there have been wide-ranging developments, covering chemistry and formulation of new and more efficient additive systems and the safer use of additives, both by processors in the factory and, in the wider field, as they affect the general public. This new edition follows the successful formula of its predecessor, it provides a comprehensive view of all types of additives, concentrating mainly on their technical aspects (chemistry/formulation, structure, function, main applications) with notes on the commercial background of each. The field has been expanded to include any substance that is added to a polymer to improve its use, so including reinforcing materials (such as glass fibre), carbon black and titanium dioxide. This is a book which has been planned for ease of use and the information is presented in a way which is appropriate to the users' needs.
