Dictionary Of Food Ingredients 3Ed (Pb 1997)

Dictionary of Food Ingredients - 3E (Pb 1997)

This comprehensive dictionary provides essential information on a wide range of food ingredients, offering concise definitions, uses, and scientific details. The 3rd edition, published in 1997, is an invaluable reference for food scientists, nutritionists, and healthcare professionals seeking to understand the composition, functionality, and regulatory status of various food additives, ingredients, and nutrients.

Key Features:

• Updated Content: Includes the most current information available at the time of publication, with definitions and explanations of over 3,000 ingredients commonly used in food processing and production.
• Comprehensive Coverage: Covers a wide range of ingredients, including preservatives, flavoring agents, coloring agents, stabilizers, and emulsifiers, as well as their sources, functions, and regulatory considerations.
• Practical Guidance: Provides quick and easy access to the essential information needed for understanding food ingredient interactions and safety profiles.
• Expert Authorship: Written by authorities in food science and technology, ensuring reliable, evidence-based information.

Book Details:

• Edition: 3rd Edition
• Format: Paperback
• Pages: 1,000 pages
• Dimensions: 6 x 9 inches
• Weight: Approximately 1.2 kg