Dictionary of Food Compounds by Shmuel Yannai (.PDF)
File Size: 37.4 MB
Dictionary of Food Compounds: Additives, Flavors, and Ingredients (2004) by Shmuel Yannai (ed.)
Requirements: .PDF reader, 37.4mb
Overview: For some years, those involved in food chemistry and technology have felt the need for a comprehensive and well organised reference source documenting the whole range of substances on which they may need information during their day-to-day work. While there are many valuable compilations and tabulations of particular areas (e.g., permitted food additives or natural ßavourings), there has been nothing available that is truly comprehensive. In addition, the existing reference works have mostly evolved as traditional books, with their associated shortcomings in terms of indexing and expense of updating.
With the increasing and sometimes contradictory demands of the consumer market today, the need for the best up-to-date and accurate information has never been greater. This is perhaps not the place to digress into the debate on “Chemicals in Food”; anyone in the position of reading this preface will be quite aware of most of the issues involved, and will have his or her own views. What is certain, however, is that whatever direction one approaches the debate from, it is a sterile and unproductive one unless there is good information about the true state of the science.
And that science is of course by no means limited to food technology. Any participant in the debate who is ignorant about the effects of the natural products in the foods we eat is seriously misinformed.
Genre: Non-Fiction > Food & Drink > Food Chemistry
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