| 书目名称 | Dictionary of Food and Ingredients | | 编辑 | Robert S. Igoe,Y. H. Hui | | 视频video | | | 图书封面 |  | | 描述 | The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 150 new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary‘s straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R. S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame pot | | 出版日期 | Book 1999Latest edition | | 关键词 | additives; food; food processing; processing | | 版次 | 3 | | doi | https://doi.org/10.1007/978-1-4615-6835-3 | | isbn_softcover | 978-1-4615-6837-7 | | isbn_ebook | 978-1-4615-6835-3 | | copyright | Aspen Publishers, Inc. 1999 |
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发表于 2025-3-21 18:13:43
