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Consumer's Dictionary of Food Additives: Descriptions in Plain English of More than 12,000 Ingredients Both Harmful and Desirable Found in Foods
Ruth Winter
1400052327
October 2004
Paperback
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Book Description
The essential guide for making sure your food is safe

A Consumer’s Dictionary of Food Additives is back again, in an updated sixth edition. This valuable reference gives you all the facts about the relative safety and side effects of more than 12,000 ingredients that end up in your food as a result of processing and curing, such as preservatives, food-tainting pesticides, and animal drugs. For example, drugs used to tranquilize pigs may sedate diners!

There are hundreds of new entries to this edition, and topics covered include information about recently discovered resistant strains of bacteria credited to the antibiotics added to animal feed, as well as startling statistics on the amount of money spent on certain additives each year—$1.4 billion—on just flavorings and flavor...


Plant Cell and Tissue Culture for the Production of Food Ingredients
Tong-Jen Fu
0306461005
Jan 1999
Hardcover
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Book Description
This book reflects the latest development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. Topics include plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food ingredients, as well as safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world are also included.


Food Additives: A Shopper's Guide to What's Safe & What's Not (2004 Revised Edition)
Christine Hoza Farlow
0963563556
April 2004
Paperback
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Lendon H. Smith, M.D., Author of Feed Your Kids Right
"I recommend everyone carry this with them in their purse or glove, compartment for handy reference." --This text refers to the Paperback edition.

Brenda L. Johnson
I'm a graduate student in Nutrition and have found your booklet most helpful compared to others that aI've used." --This text refers to the Paperback edition.

See all Editorial Reviews


Salt: A World History
Mark Kurlansky
0142001619
January 2003
Paperback
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Los Angeles Times Book Review
Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur.

Book Description
Mark Kurlansky, the bestselling author of Cod and The Basque History of the World, here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating...


Why Your Child Is Hyperactive
Ben Feingold
0394734262
February 12, 1985
Paperback
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Book Description
Contains detailed information by the doctor who first reported that hyperactivity in children is often caused by artificial food coloring and food flavoring. Includes the Feingold diet and how it should be applied.

Inside Flap Copy
Contains detailed information by the doctor who first reported that hyperactivity in children is often caused by artificial food coloring and food flavoring. Includes the Feingold diet and how it should be applied.


Men of Salt: Crossing the Sahara on the Caravan of White Gold
Michael Benanav
1592287727
January 2006
Hardcover
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From Publishers Weekly
Starred Review. Even if readers don't find the idea of spending 40 harrowing days with a caravan crossing some of the world's most unforgiving desert as enticing as Benanav does, that doesn't mean they won't quickly devour his thrilling account of that otherworldly journey. The Caravan of White Gold was named for the voyage nomads have taken for centuries in search of the lonely, moonlike salt mines of Taoudenni, Mali. To a seasoned travel writer and veteran outdoorsman like Benanav, the opportunity to take part in such a journey—through the brutal Tanezrouft region of the Sahara—was impossible to resist, and it isn't long after hearing about it that he's in Timbuktu, Mali, ready to set off across an area four times the size of England, referred to alternately as "The Land of Thirst" and "The Land...


Food Chemicals Codex
Committee on Food Chemicals Codex
0309088666
Sept 2004
Hardcover
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Book Description
The Food Chemicals Codex is the accepted standard for defining the quality and purity of food chemicals. It is frequently referenced by the U.S. Food and Drug Administration and many international food regulatory authorities. This Second Supplement to the Fourth Edition provides revisions and updates, reports on changes in tests and assays, and includes an errata section to both the First Supplement as well as to the Fourth Edition. This supplement also includes eight new and 34 revised monographs, two new and two revised general analytical test methods, and one new test solution. As in the First Supplement, each monograph will be presented in its entirety with a boxed explanatory section preceding it. The corrected or new sections of general analytical tests are also presented in their entirety. A more specific table...


The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children
Carol N. Simontacchi
1585421049
March 2001
Paperback
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Book Review
We already worry that our food makes us fat, dull, disease-prone, and sleepy. Now we have to worry that it also makes us crazy. According to certified clinical nutritionist Carol Simontacchi, the food industries that give us packaged, processed, artificially flavored, chemical-ridden, artificially colored, nutrient-stripped pseudo foods such as sodas, processed soups, sugared cereals, and fiberless bread "wantonly destroy our bodies and our brains, all in the name of profit." We Americans (adults and children) eat 200 pounds of sugar and artificial sweeteners each year. Our children's test scores and grades drop. We become violent, illogical, moody, depressed, drug-addicted, and crazy. The reason, according to the author, who is pursuing a doctorate in brain nutrition, is that we're starving our brains with lack of...


Food Emulsifiers and Their Applications
Gerard L. Hasenhuettl
0412076217
Jan 1997
Hardcover
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Book Description
This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.

Book Info
Presents a scientific basis for understanding & utilizing emulsifiers for the development of new food products and improvement of existing foods. DLC: Food additives.


Excitotoxins: The Taste That Kills
Russell L. Blaylock
0929173252
January 1997
Paperback
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Functional Additives for Bakery Foods
Clyde E. Stauffer
0442003536
Jan 1990
Hardcover
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Salt: A World History
Mark Kurlansky
0802713734
January 2002
Hardcover
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From Publishers Weekly
Only Kurlansky, winner of the James Beard Award for Excellence in Food Writing for Cod: A Biography of the Fish that Changed the World, could woo readers toward such an off-beat topic. Yet salt, Kurlansky asserts, has "shaped civilization." Although now taken for granted, these square crystals are not only of practical use, but over the ages have symbolized fertility (it is, after all, the root of the word "salacious") and lasting covenants, and have been used in magical charms. Called a "divine substance" by Homer, salt is an essential part of the human body, was one of the first international commodities and was often used as currency throughout the developing world. Kurlansky traces the history of salt's influences from prehistoric China and ancient Africa (in Egypt they made mummies using salt) to Europe (in...


CRC Handbook of Food Additives, Second Edition, Volume II
Thomas E. Furia
0849305438
July 29, 1980
Hardcover
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Allergy Friendly Food
Soutter
0760758921
November 2004
Paperback
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Book Description
FROM THE PUBLISHER Delicious recipes for people who are avoiding food chemicals, gluten, dairy, eggs, nuts and soy. Leading allergy experts clearly explain what food chemicals are, how they affect us and how we can avoid them. Packed full of imaginative recipes for all lifestyles and ages, this complete guide to chemical-free eating covers family meals and outings, school lunches, entertaining, snacks and drinks, sweet treats and baking. It also includes a simple guide to using the recipes and a list with food additive codes that make an invaluable aid for all health-conscious people today.


Canyon Ranch Cooks
Barry Correia
1579548474
September 2003
Hardcover
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From Publishers Weekly
Part nutrition guide, part kitchen primer, part healthy cookbook, this volume brings a taste of the tony Canyon Ranch spas to home cooks. The myth that healthy foods all taste like tree bark was exploded long ago, but the entries in this collection take healthy haute cuisine to new creative heights. And they should-guests of Canyon Ranch shell out big bucks, and executive chefs Correia and Uehlein need to dazzle accordingly. Few recipes are intimidating or exceedingly complicated; inventive combinations of fresh ingredients-Grapefruit and Sage Dressing, Raspberry Mustard-Crusted Chicken, Spiced Pear and Fig in Phyllo-are what make them stand out. Ninety artful, full-color photographs demonstrate how exquisite healthy foods can look. Many dishes can be prepared in 30 minutes or less (and these are helpfully...


Food Additive User's Handbook
James Smith
0442314310
Dec 1995
Hardcover
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The Staying Healthy Shopper's Guide
Elson M. Haas, Hass M. Elson
089087882X
January 1999
Paperback
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Sweetness and Power: The Place of Sugar in Modern History
Sidney Wilfred Mintz
0140092331
August 1986
Paperback
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Food Allergy: Adverse Reactions to Food and Food Additives
A. Sampson, et al
0632046015
September 2003
Hardcover
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Book Description
Blackwell is pleased to present the third edition of Food Allergy: Adverse Reactions to Foods and Food Additives. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies.

Book Info
National Institutes of Health, Bethesda, MD. Comprehensive resource covers pediatric and adult adverse reactions to foods and food additives. Emphasizes the scientific basis of these adverse reactions. Addresses such...


Toxicological Evaluation of Certain Food Additives and Contaminants
World Health Organization
0521369282
Jan 2002
Paperback
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Book Description
This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendies give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of information on the toxicological effects of food additives and will be required by corporations and institutions responsible for food processing.


Salt: A World History
Mark Kurlansky
1597770973
May 2006
Compact Disc
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Review
"Salt is the fascinating, indispensable history of an indispensable ingredient. Like Kurlansky's earlier work, Cod, it's a must-have book for any serious cook or foodie."

Book Description
The author of "Cod" and "The Basque History of the World" takes an extraordinary look at an ordinary substance--salt, the only rock humans eat--and how it has shaped civilization from the very beginning. Unabridged. 14 CDs.


Food Additives - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References
Icon Health Publications
0597842868
Mar 2004
Paperback
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Book Description
In March 2001, the National Institutes of Health issued the following warning: "The number of Web sites offering health-related resources grows every day. Many sites provide valuable information, while others may have information that is unreliable or misleading." Furthermore, because of the rapid increase in Internet-based information, many hours can be wasted searching, selecting, and printing.This book was created for medical professionals, students, and members of the general public who want to conduct medical research using the most advanced tools available and spending the least amount of time doing so.

From the Publisher
This is a 3-in-1 reference book. It gives a complete medical dictionary covering hundreds of terms and expressions relating to food additives. It also...


Food Additives Handbook
Richard J. Lewis
0442205082
January 1989
Hardcover
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A Consumer's Dictionary of Food Additives
Ruth Winter
0609803662
July 1999
Paperback
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Book Review
What am I eating? This book answers that question by describing more than 8,000 ingredients found in foods. The dictionary format lets you look up an ingredient alphabetically and learn what it is, how and why it's used, and the benefits and risks. You can decode an ingredient from a food label--haven't you always wondered just what "guar gum" is?--or just skim for interesting facts. For example, the entry on "civet, absolute" explains that this essential oil used as a flavoring is "derived from the unctuous secretions from the receptacles between the anus and genitalia of both the male and female civet cat." Not very appetizing! You'll find this ingredient in raspberry, butter, caramel, grape, and rum flavorings in beverages, desserts, and chewing gum. This book also explains commonly used (but poorly understood) food-label...


Ingredient Interactions (Food Science and Technology)
Anilkumar Gaonkar
0824757483
December 20, 2005
Hardcover
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Book Description
Providing new opportunities for product development, Ingredient Interactions: Effects on Food Quality examines how major food ingredients such as water, starches, lipids, and proteins interact with other constituents and affect food quality. This second edition considers both real foods and model food systems, discussing rheological concepts and the application of microscopic techniques to study ingredient interactions. It describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients. The text also covers interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components.

Book Info
Examines how major food ingredients such as water, salt, hydrocolloids,...

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