by
Taylor, Reginald James
Call Number
664.06 TAY
Publication Date
1980
Format:
Books
Relevance:
268874.0000
by
Furia, Thomas E.
Call Number
664.06 FUR
Format:
Books
Relevance:
190147.0781
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by
Furia, Thomas E.
Call Number
664.06 FUR
Publication Date
1972
Format:
Books
Relevance:
190147.0625
by
ClickView (Firm)
Call Number
XX(302867.1)
Summary
This program describes the range of additives used to enhance flavours, textures & colouration and considers nutritional aspects, food regulations & labelling.
Format:
Other
Relevance:
170085.2656
by
Nabavi, Seyed Mohammad.
Call Number
664.06 23
Publication Date
2020
Summary
This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features:- Covers a wide range of natural and synthetic food additives- Covers health related topics relevant to.
Format:
Electronic Resources
Relevance:
170077.7969
by
Nadda, Ashok Kumar.
Call Number
664.06
Publication Date
2023
Format:
Electronic Resources
Relevance:
170075.7813
by
ClickView (Firm)
Call Number
XX(302849.1)
Summary
Most foods that we purchase for every day consumption and those that we eat a little less often contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality.
Format:
Other
Relevance:
155269.0781
by
Laganà, Pasqualina.
Call Number
664.06
Publication Date
2017
Format:
Electronic Resources
Relevance:
155268.9688
by
Clark, John
Call Number
613.2 CLA
Publication Date
1991
Format:
Books
Relevance:
143756.5313
by
Emerton, Victoria
Call Number
664.06 ESS
Publication Date
2008
Format:
Electronic Resources
Relevance:
143755.3438
by
Grumezescu, Alexandru Mihai.
Call Number
664.001579
Publication Date
2017
Format:
Electronic Resources
Relevance:
143746.9063
Call Number
DVD 664.06 FOO
Publication Date
2008 2006
Summary
Explains why food additives are used and how the intelligent eater should deal with them. The program does not attempt to scare viewers nor does it take the "all chemicals are wonderful" approach. This DVD presents a balanced study of what you eat daily.
Format:
Other
Relevance:
143629.8438
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