Dictionary of Food Compounds with CD-ROM
Additives, Flavors, and Ingredients
Seiten
2003
Chapman & Hall/CRC (Verlag)
978-1-58488-416-3 (ISBN)
Chapman & Hall/CRC (Verlag)
978-1-58488-416-3 (ISBN)
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Providing comprehensive information on 30,000 compounds found in food, this title covers various types of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals.
The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including:
NATURAL FOOD CONSTITUENTS
Lipids
Proteins
Carbohydrates
Fatty acids
Flavonoids
Alkaloids
FOOD ADDITIVES
Colorants
Preservatives
Antioxidants
Flavors
FOOD CONTAMINANTS
Mycotoxins
NUTRACEUTICALS
Probiotics
Dietary Supplements
Vitamins
The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including:
NATURAL FOOD CONSTITUENTS
Lipids
Proteins
Carbohydrates
Fatty acids
Flavonoids
Alkaloids
FOOD ADDITIVES
Colorants
Preservatives
Antioxidants
Flavors
FOOD CONTAMINANTS
Mycotoxins
NUTRACEUTICALS
Probiotics
Dietary Supplements
Vitamins
For each entry, the dictionary includes: Food Source. Food Function. Food Use. Regulatory Information. Physical Properties. Molecular formula. Chemical Structure. Systematic and Trivial Name. Bibliography.
Erscheint lt. Verlag | 24.10.2003 |
---|---|
Sprache | englisch |
Maße | 216 x 279 mm |
Gewicht | 3856 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-58488-416-9 / 1584884169 |
ISBN-13 | 978-1-58488-416-3 / 9781584884163 |
Zustand | Neuware |
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