Search
Feedback
About UniCat 
Help
News
| Listing 1 - 10 of 579 | << page >> |
Sort by
|
Book
Year: 1967 Publisher: Washington, D.C. : National Academy of Sciences, National Research Council,
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Book
Year: 1969 Publisher: Washington, D.C. : National Academy of Sciences, National Research Council,
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Book
Year: 1968 Publisher: Washington, D.C. : National Academy of Sciences, National Research Council,
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Book
Year: 1971 Publisher: Washington, D.C. : National Academy of Sciences, National Research Council,
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Book
ISBN: 0119402998 Year: 1971 Publisher: Rome : London : F.A.O. ; H.M.S.O.,
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Book
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.
Book
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.
Book
Year: 2001 Publisher: [Rockville, Md.?] : U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition : International Food Information Council,
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Book
Year: 1977 Publisher: Cleveland CRC Press
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Digital
Year: 2009 Publisher: Brussels Belgian Science Policy
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
| Listing 1 - 10 of 579 | << page >> |
Sort by
|