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Handbook of Food Additives—2nd EditionPublished by: Synapse Information Resources, Inc. Published: Jan. 1, 2002 - 1094 Pages Table of ContentsPreface Abbreviations Part I Trade Name Reference Part II Chemical Component Cross-Reference Part III Functional/Application Index Part IV Manufacturers Directory Appendix: CAS Number Index EINECS/ELINCS Number Index FEMA Number Index E Number Index FDA Regulatory Number Index Glossary AbstractThis handbook has been extensively updated and describes more than 8000 trade name and generic chemical additives that are used in food products. The Handbook 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 as a result of production, processing, storage, or packaging.
The food additives included in this reference function as:
Additives are critical components of food preparation as they play important roles 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.
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