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Thursday, March 8, 2018

Free Ebook: Food Additives , 2nd ed Revised and Expanded by A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

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Free Ebook: Food Additives , 2nd ed Revised and Expanded by A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

November 1, 2001 by CRC Press , Special Indian Reprint 2016 - 952 Pages

Free Download LINK: Click This Link

Summary:
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.

Table of Contents:
  1. Food Additive Intake Assessment, S. Salminen and R. Tahvonen 
  2. Risks and Benefits of Food Additives, S.S. Sumner and J.D. Eifert 
  3. Food Additives and Hypersensitivity, M. Hannuksela and T. Haahtela
  4. The Role of Food Additives and Chemicals in Behavioral, Learning, Activity, and Sleep Problems in Children, J. Breakey, C. Reilly, and H. Connell 
  5. Consumer Attitudes Toward Food Additives, C.M. Bruhn 
  6. Food Additives in the European Union, R. Verbruggen 
  7. Regulation of Food Additives in the United States, P. Barton Hutt 
  8. Nutritional Additives, M.A. Swanson and P. Evenson 
  9. Essential Fatty Acids as Food Additives, D.J. Kyle 
  10. Fat Substitutes and Replacers, S.M. Mahungu, S.L. Hansen, and W.E. Artz 
  11. Food Additives for Special Dietary Purposes, J.M. V. Grigor, W.S. Johnson, and S. Salminen 
  12. Flavoring Agents, G.S. Sinki and R.J. Gordon 
  13. Flavor Enhancers, Y.-h. Sugita 
  14. Sweeteners, S. Salminen and A. Hallikainen 
  15. Synthetic Food Colorants, J.H. Thorngate, III 
  16. Natural Color Additives, Y.-K. Lee and H.-P. Khng 
  17. Antioxidants, J.B. German 
  18. Antibrowning Agents, G.M. Sapers, K.B. Hicks, and R.L. Miller 
  19. Antimicrobial Agents, P.M. Davidson, V.K. Juneja, and J.K. Branen 
  20. pH Control Agents and Acidulants, S. Doores 
  21. Enzymes, A. Kilara and M. Desai 
  22. Emulsifiers, S.M. Mahungu and W.E. Artz 
  23. Commercial Starches and Their Potential in Foods, T.E. Luallen 
  24. Food Phosphates, L.E. Lampila and J.P. Godber 
  25. Appendix 1: Functional Classes, Definitions, and Technological Functions 
  26. Appendix 2: Numbering System for Food Additives 
  27. Appendix 3: List of Modified Starches 
  28. Index


This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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