Fenaroli's Handbook of Flavor Ingredients, Fifth Edition
Seiten
2004
|
5th New edition
Crc Press Inc (Verlag)
978-0-8493-3034-6 (ISBN)
Crc Press Inc (Verlag)
978-0-8493-3034-6 (ISBN)
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Features more than 100 designated GRAS substances, information on aroma and taste thresholds, and the regulatory information. This handbook includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, and international regulations. It is suitable for flavor chemists and food scientists.
Updated to reflect the latest data, Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features more than 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary, and cosmetics industries.
Updated to reflect the latest data, Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features more than 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary, and cosmetics industries.
For each entry, the handbook lists (where appropriate): Primary Name. Synonyms. CAS No. FEMA No. NAS No. EINECS No. EEC No. CoE No. JECFA No. Description. Sensory Thresholds. Molecular Structure. Empirical Formula/MW. Specifications. Natural Occurrence. Synthesis. Consumption. Food Functions. Regulations/Guidelines.
| Erscheint lt. Verlag | 3.12.2004 |
|---|---|
| Zusatzinfo | 1950 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 2631 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8493-3034-3 / 0849330343 |
| ISBN-13 | 978-0-8493-3034-6 / 9780849330346 |
| Zustand | Neuware |
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