| 查看: 278 | 回复: 1 | ||
| 【奖励】 本帖被评价1次，作者zhliu增加金币 0.5 个 | ||
| 当前主题已经存档。 | ||
[资源]
【转贴】Handbook of Food Additives【已搜无重复】
|
||
|
Synapse Information Resources Inc | 2008 | ISBN: 1934764000 | 1263 pages | PDF | 29,3 MB The Handbook of Food Additives, Third Edition has been extensively updated and expanded in this new edition. It describes more than 5500 trade names, and more than 4000 generic chemicals and materials, available from worldwide manufacturers, that function as direct additives in food that is available for consumption. Food additives are used to: (1) maintain or improve the overall nutritional quality of the food, (2) preserve the quality and shelf life of the food, and (3) make the food more appealing to the consumer through modification of taste, texture and appearance. These are intentionally added to a food to affect its overall quality. Substances reasonably expected to become a part of the food in trace amounts as a result of any aspect of production, processing, storage, or packaging are also included. Entries in this reference for both trade names and chemicals contain extensive information that comprehensively profiles each product. This reference is unique in that it functions as a single source for information on both the trade name products and the chemicals that are used as food additives throughout the world. The food additives included in this reference function as: Acidulents; Aerating agents; Alkaline agents; Anticaking agents Antimicrobials; Antistaling agents; Antioxidants; Antispattering agents; Aromatics; Binders; Bittering agents; Bleaching agents; Bodying agents; Bulking agents; Catalysts; Clouding agents; Coatings; Colorants; Color Adjuncts; Color diluents; Color retention aids; Cooling agents; Curing agents; Defoamers/Antifoams; Clarifiers Dietary supplements; Dietary Fiber; Dispersants; Dough conditioners; Drying agents; Emulsifiers; Egg replacements; Encapsulants; Enzymes; Fat replacers; Fermentation aids; Film-formers; Flavors; Flavor enhancers; Gelling agents; Glazes; Humectants; Instantizing agents; Leavening agents; Masticatory aids; Neutralizers/Buffers/pH control agents; Nutrients; Opacifiers; Pickling agents; Preservatives; Propellants; Raising agents; Release agents; Solubilizers; Solvents; Stabilizers; Starch complexing agents; Stiffening agents; Surfactants Surface-finishing agents; Suspending agents; Sweeteners; Synergists; Tenderizers; Texturizers; Thickeners; Vehicles; Vitamins; Viscosity modifiers; Whipping agents, etc. It includes summaries of regulatory information for the United States, Europe, and Japan. The products described in this Handbook are cross referenced in multiple ways: chemical composition, function/application, CAS number, EINECS number, FEMA number, and E/INS numbers, and US CFR regulatory numbers http://depositfiles.com/en/files/9jrjdgrs9/ |
回复此楼» 猜你喜欢
淮北师范大学生物医药还有11个调剂名额和资源环境还有10调剂名额，欢迎大家赶紧调剂！
已经有0人回复
-
食物营养学 电子版
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有186人回复
-
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有816人回复
-
金铜纳米合成
已经有0人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有0人回复
-
求助bncc来源的金黄色葡萄球菌批号
已经有1人回复
-
国自然和省自然祈祷
已经有52人回复
-
祈福今年面上得中
已经有14人回复
-
国社科又开始会评了，不知道这次命运如何
已经有0人回复
2楼2009-03-25 00:09:58
10