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Ouvrages de la bibliothèque en indexation 664.06 (12)
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Non, le saumon n'est pas rose fluo. Non, la mayonnaise ne se conserve pas plusieurs semaines, même au congélateur. Et pourtant, cela ne choque personne ! Car les additifs sont partout : colorants artificiels, exhausteurs de goût, conservateurs, [...]Livre
Pasqualina Laganà ; Emanuela Avventuroso ; Giovanni Romano | Cham : SPRINGER | Springer Briefs in Molecular Science | 2017This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food pr[...]Livre
Voici le premier guide grand public sur les additifs basé sur la science. Vous saurez en quelques secondes si un aliment peut être acheté sans inquiétude. Vous découvrirez ce que cachent réellement les codes ou les noms compliqués qui figurent s[...]Livre
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturisers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour[...]Livre
This volume contains monographs prepared at the sixty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome, Italy, from 17 to 26 June 2008.Livre
The science and technology of hydrocolloids used in food and related systems has seen many developments and advances over recent years.Livre
Upholding the blue-ribbon standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsions science that ha[...]Livre
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The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 pres[...]Livre
Volume I of the fourth edition of the Council of Europe's Blue Book was published in 1992 and dealt with chemically-defined flavouring substances. The Committee of Experts on Flavouring Substances has engaged in a major toxicological evaluation [...]Livre
Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This has led to a large market for products making minimal use of additives. Tight regu[...]Livre
Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essentialk that as much information as possible is available to allow an informed decision on the selection of an additi[...]