Book Description
On t.p.: A complete guide to the identification and uses of common and exotic spices and natural flavorings.
Author : Jennifer Mulherin
Publisher : MacMillan Publishing Company
Page : 152 pages
File Size : 20,45 MB
Release : 1988
Category : Cooking
ISBN :
On t.p.: A complete guide to the identification and uses of common and exotic spices and natural flavorings.
Author : Jennifer Mulherin
Publisher : Weidenfeld & Nicolson
Page : 144 pages
File Size : 32,34 MB
Release : 1988
Category : Spices
ISBN : 9780706367195
Author : Susheela Raghavan
Publisher : CRC Press
Page : 360 pages
File Size : 11,72 MB
Release : 2006-10-23
Category : Technology & Engineering
ISBN : 1420004360
An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms, varieties, properties, applications, and quality specifications- with informatio
Author : Carole J. Skelly
Publisher : Routledge
Page : 624 pages
File Size : 14,25 MB
Release : 2013-10-28
Category : Social Science
ISBN : 1136514201
First published in 1994. Originally, this collection of herb and spice names began as an aid to the ordinary person who had the curiosity to ask, What is that spice? or What is that ingredient listed in the herbal tea on the grocery store shelf? This quick reference dictionary of herbs, spices and seasonings also include botanical plant names, genus and species.
Author : Jennifer Mulherin
Publisher : MacMillan Publishing Company
Page : 148 pages
File Size : 11,76 MB
Release : 1988
Category : Cooking
ISBN : 9780025878501
On t.p.: A complete guide to the identification and uses of common and exotic spices and natural flavorings.
Author : Council of Europe
Publisher : Council of Europe
Page : 196 pages
File Size : 24,88 MB
Release : 2007-01-01
Category : Science
ISBN : 9789287161567
The Committee of Experts on Flavouring Substances is undertaking a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source materials. Natural sources of flavourings are materials of vegetable or animal origin, whether or not they are normally consumed as food, from which flavourings may be obtained. This publication is the Committee's second report which provides evaluations of 60 source materials.
Author : Mathew Attokaran
Publisher : John Wiley & Sons
Page : 430 pages
File Size : 14,95 MB
Release : 2017-01-03
Category : Technology & Engineering
ISBN : 1119114772
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
Author : Alissa Hamilton
Publisher : Yale University Press
Page : 284 pages
File Size : 18,99 MB
Release : 2010-04-27
Category : Technology & Engineering
ISBN : 0300164556
How orange juice became a North American breakfast staple and what "100% pure orange juice" means today Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional divides. Why do so many of us drink orange juice? How did it turn from a luxury into a staple in just a few years? More important, how is it that we don't know the real reasons behind OJ's popularity or understand the processes by which the juice is produced? In this enlightening book, Alissa Hamilton explores the hidden history of orange juice. She looks at the early forces that propelled orange juice to prominence, including a surplus of oranges that plagued Florida during most of the twentieth century and the army's need to provide vitamin C to troops overseas during World War II. She tells the stories of the FDA's decision in the early 1960s to standardize orange juice, and the juice equivalent of the cola wars that followed between Coca-Cola (which owns Minute Maid) and Pepsi (which owns Tropicana). Of particular interest to OJ drinkers will be the revelation that most orange juice comes from Brazil, not Florida, and that even "not from concentrate" orange juice is heated, stripped of flavor, stored for up to a year, and then reflavored before it is packaged and sold. The book concludes with a thought-provoking discussion of why consumers have the right to know how their food is produced.
Author : Jerry Pallotta
Publisher : Charlesbridge
Page : 34 pages
File Size : 19,57 MB
Release : 2016-12-06
Category : Juvenile Nonfiction
ISBN : 1632895536
Welcome to a delectable alphabet adventure. While on your way to "Z is for Zatar," relish the savory Mustard, the aromatic Spearmint, and the spicy Wasabi. You'll also want to try the Kola, the Vanilla, and especially the Xocoatl! Mouth-watering illustrations and informative, child-appealing text makes this a delicious treat for hungry readers.
Author : Erich Ziegler
Publisher : John Wiley & Sons
Page : 726 pages
File Size : 18,58 MB
Release : 2008-07-11
Category : Science
ISBN : 3527611819
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.