01921nam a2200229Ia 4500 CTU_144607 210402s9999 xx 000 0 und d 555.71 664.06 H236 Handbook of food additives compiled by Michael and Irene Ash. New York Synapse Information Resources 2008 The Handbook of Food Additives, Third Edition has been extensively updated and expanded in this new edition. It describes more than 5500 trade names, and more than 4000 generic chemicals and materials, available from worldwide manufacturers, that function as direct additives in food that is available for consumption. Food additives are used to: (1) maintain or improve the overall nutritional quality of the food, (2) preserve the quality and shelf life of the food, and (3) make the food more appealing to the consumer through modification of taste, texture and appearance. These are intentionally added to a food to affect its overall quality. Substances reasonably expected to become a part of the food in trace amounts as a result of any aspect of production, processing, storage, or packaging are also included. Entries in this reference for both trade names and chemicals contain extensive information that comprehensively profiles each product. This reference is unique in that it functions as a single source for information on both the trade name products and the chemicals that are used as food additives throughout the world. The food additives included in this reference function as: Acidulents; Aerating agents; Alkaline agents,... Phụ gia trong chế biến thực phẩm NN151 Food additives,Food additives,Phụ gia trong thực phẩm Dictionaries Năm Trung tâm Học liệu Trường Đại học Cần Thơ