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010   $a1-4419-9713-X
024 7 $a10.1007/978-1-4419-9713-5
035   $a(CKB)2670000000096001
035   $a(EBL)763674
035   $a(OCoLC)745002059
035   $a(SSID)ssj0000508087
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035   $a(PQKBTitleCode)TC0000508087
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035   $a(DE-He213)978-1-4419-9713-5
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035   $a(PPN)15386513X
035   $a(EXLCZ)992670000000096001
100   $a20110613d2011      u|             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aDictionary of Food Ingredients$b[electronic resource] /$fby Robert S. Igoe
205   $a5th ed. 2011.
210  1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d2011.
215   $a1 online resource (256 p.)
300   $aDescription based upon print version of record.
311   $a1-4419-9712-1 
320   $aIncludes bibliographical references.
327   $aPreface -- Part I. Ingredients Dictionary -- Part II. Ingredient Categories -- Part III. Food Definitions and Formulations -- Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations -- Part V. Food Additives E Numbers in the European Union -- Bibliography.
330   $aDictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. This revised and updated fifth edition features a new section, ?Food Definitions and Formulations,? and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients. The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students.
606   $aFood?Biotechnology
606   $aNutrition   
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
606   $aScience, Humanities and Social Sciences, multidisciplinary$3https://scigraph.springernature.com/ontologies/product-market-codes/A11007
615  0$aFood?Biotechnology.
615  0$aNutrition   .
615 14$aFood Science.
615 24$aNutrition.
615 24$aScience, Humanities and Social Sciences, multidisciplinary.
676   $a641.103
676   $a664
700   $aIgoe$b Robert S$4aut$4http://id.loc.gov/vocabulary/relators/aut$0440357
906   $aBOOK
912   $a9910789698703321
996   $aDictionary of Food Ingredients$93790724
997   $aUNINA