Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in food read more
Now, more than ever, foods come packaged in containers designed for direct cooking or heating, which often causes the movement of substances - indirect additives - into foods. Because of their unique characteristics, plas read more
Chitin and chitosan are one of the most important key materials in the 21st century. They have multifunctional properties with applications in the pharmaceutical sciences, environmental problem-solving area (such as water-cleaning) to fibres, films and read more
THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS…
This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Inf read more
THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS…
This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Inf read more
Showing 1 - 14 of 14 results Food Additives