eBook Essential Guide to Food Additives: RSC download
by Leatherhead Food International

Author: Leatherhead Food International
Publisher: Royal Society of Chemistry; 3rd edition (February 29, 2008)
Language: English
Pages: 320
ePub: 1173 kb
Fb2: 1902 kb
Rating: 4.6
Other formats: lit mobi docx rtf
Category: Cooking
Subcategory: Cooking Methods
Food additives have played and still play an essential role in the food industry
Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread.
Food additives are the cause of a great deal of discussion and suspicion. Key topics include: A basic introduction to the technology of food additives Technical inform Food additives are the cause of a great deal of discussion and suspicion.
Leatherhead Food International Limited. Food additives are the cause of a great deal of discussion and suspicion.
Synopsis: Food additives are the cause of a great deal of discussion and suspicion. Book Description Leatherhead Food International, 2007.
Surrey, UK: Leatherhead. Essential guide to food additives. This paper analyzed and summarized the main factors that affect the use of food additives by enterprises in China by investigating 88 food manufacturers and processors in Zhengzhou City, Henan Province
Surrey, UK: Leatherhead. Food Standards Agency (2007) Consumer attitudes. This paper analyzed and summarized the main factors that affect the use of food additives by enterprises in China by investigating 88 food manufacturers and processors in Zhengzhou City, Henan Province. Based on the literature on safe food production by enterprises, we included enterprises, consumers, and government in our analytical system to quantitatively analyze the relationship among factors that affect the use of food additives by enterprises and identify which ones are critical.
Saltmarsh, M. and Saltmarsh, M. 2013 - Royal Society of Chemistry - Cambridge. In-text: (Saltmarsh and Saltmarsh, 2013). Your Bibliography: Saltmarsh, M. (2013). Cambridge: Royal Society of Chemistry. Keep on Citing! Cite This For Me: The Easiest Tool to Create your Bibliographies Online. More reference types.
Paul Berryman gives an overview of LFI’s capabilities to develop innovative solutions to the major issues facing the food & drinks sector.