From Book News, Inc.
This dictionary/CD-ROM package for those involved in food chemistry and technology provides information on 30,000 compounds found in food, including natural food constituents, food contaminants, food additives, and nutraceuticals. Each entry includes information on food source and use, physical properties, molecular formula, chemical structure, systematic and trivial name, and regulatory information, plus bibliographical resources. Entries are indexed by name and by type of compound. Together they cover all compounds or groups of compounds of interest or potential interest to the food industry, including compounds that have not been exactly defined structurally, as well as many natural products known to occur in food plants for which no specific food-related information is available. The dictionary is aimed not only at food scientists and technologists, but at the wide range of people whose work brings them into contact with the regulatory aspects of food supply and monitoring. The accompanying CD-ROM contains a searchable version of the book as well as information on additional derivatives that are not of direct food interest (few of which are covered in the book). Yannai is affiliated with Technion-Israel Institute of Technology, Israel.Copyright © 2004 Book News, Inc., Portland, OR
Book Description
The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including:NATURAL FOOD CONSTITUENTSLipidsProteinsCarbohydratesFatty acidsFlavonoidsAlkaloidsFOOD ADDITIVESColorantsPreservativesAntioxidantsFlavorsFOOD CONTAMINANTSMycotoxinsNUTRACEUTICALSProbioticsDietary SupplementsVitamins
Book Info
Dictionary provides comprehensive information on 30,000 compounds found in food, including: natural food constituents, food contaminants, food additives, and nutraceuticals.
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients FROM THE PUBLISHER
The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including:NATURAL FOOD CONSTITUENTSLipidsProteinsCarbohydratesFatty acidsFlavonoidsAlkaloidsFOOD ADDITIVESColorantsPreservativesAntioxidantsFlavorsFOOD CONTAMINANTSMycotoxinsNUTRACEUTICALSProbioticsDietary SupplementsVitamins
SYNOPSIS
This dictionary/CD-ROM package for those involved in food chemistry and technology provides information on 30,000 compounds found in food, including natural food constituents, food contaminants, food additives, and nutraceuticals. Each entry includes information on food source and use, physical properties, molecular formula, chemical structure, systematic and trivial name, and regulatory information, plus bibliographical resources. Entries are indexed by name and by type of compound. Together they cover all compounds or groups of compounds of interest or potential interest to the food industry, including compounds that have not been exactly defined structurally, as well as many natural products known to occur in food plants for which no specific food-related information is available. The dictionary is aimed not only at food scientists and technologists, but at the wide range of people whose work brings them into contact with the regulatory aspects of food supply and monitoring. The accompanying CD-ROM contains a searchable version of the book as well as information on additional derivatives that are not of direct food interest (few of which are covered in the book). Yannai is affiliated with Technion-Israel Institute of Technology, Israel. Annotation ©2004 Book News, Inc., Portland, OR
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