Food Additive User’s Handbook

  • Jim Smith

Table of contents

  1. Front Matter
    Pages i-xv
  2. D. F. Buck
    Pages 1-46
  3. S. Marie
    Pages 47-74
  4. R. J. Gordon
    Pages 75-88
  5. P. Rayner
    Pages 89-113
  6. J. Smith
    Pages 114-119
  7. Y. J. Owusu-Ansah
    Pages 120-150
  8. D. Peace, L. Dolfini
    Pages 151-168
  9. B. S. Kamel
    Pages 169-201
  10. T. E. Luallen
    Pages 202-214
  11. P. de la Teja
    Pages 215-222
  12. J. E. Trudso
    Pages 223-235
  13. A. A. Zotto
    Pages 236-241
  14. D. Biebaut
    Pages 242-256
  15. G. R. McCain
    Pages 257-272
  16. T. Nauta
    Pages 273-279
  17. Back Matter
    Pages 281-286

About this book

Introduction

The aim of this book is to present technical information about the additives used in food product deveiopment, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa­ tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by' R.l. Lewis, published by Van Nostrand Reinhold, New York.

Keywords

additives enzymes food food industry food science

Editors and affiliations

  • Jim Smith
    • 1
  1. 1.Prince Edward Island Food Technology CentreCanada

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-5247-2
  • Copyright Information Springer Science+Business Media New York 1991
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4757-5249-6
  • Online ISBN 978-1-4757-5247-2
  • About this book