Dictionary of Food Compounds

Dictionary of Food Compounds : Additives, Flavors and Ingredients

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"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.
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Product details

  • Hardback | 1784 pages
  • 217.4 x 291.1 x 84.1mm | 3,837.44g
  • Taylor & Francis Ltd
  • Chapman & Hall/CRC
  • United States
  • English
  • Bibliography, index
  • 1584884169
  • 9781584884163

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.
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