Fenaroli's Handbook of Flavor Ingredients

Volume 2
3. New Auflage 2019
ISBN: 978-0-367-26295-2
Verlag: Taylor & Francis Ltd

Buch, Englisch, 990 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 1197 g

Reihe: Routledge Revivals

First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.

Zielgruppe

Professional

Autoren/Hrsg.

Burdock, George A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 3: Synthetic Flabours Part 4: Use of Flavour Ingredients

Über Autor(innen)

George A. Burdock, Ph.D., is a principal in the consulting firm of Burdock and Associates, which is located in surburban Washington, D.C.