Dictionary of Food Compounds : Additives, Flavors and Ingredients
"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; and, vitamins.
- Hardback | 1784 pages
- 217.4 x 291.1 x 84.1mm | 3,837.44g
- 24 Oct 2003
- Taylor & Francis Ltd
- Chapman & Hall/CRC
- United States
- Bibliography, index
Table of contents
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.