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Lectures delivered at the Management Training Seminar held at the
Joint Research Centre, Ispra, Italy, May 3-14, 1982
As the links between health and food additives come under
increasing scrutiny, there is a growing demand for food containing
natural rather than synthetic additives and ingredients. Natural
food additives, ingredients and flavourings reviews the legislative
issues relating to natural food additives and ingredients, the
range of natural food additives and ingredients, and their
applications in different product sectors.
After an exploration of what the term natural means in the context
of food ingredients, part one focuses on natural food colourings,
low-calorie sweeteners and flavour enhancers, followed by a
consideration of natural antioxidants and antimicrobials as food
ingredients. The book goes on to review clean label starches and
proteins, the application of natural hydrocolloids as well as
natural aroma chemicals and flavourings from biotechnology and
green chemistry. Part two considers specific applications in
different products. Natural ingredients in savoury food products,
baked goods and alcoholic drinks are examined, as are natural plant
extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international
contributors, Natural food additives, ingredients and flavourings
is an invaluable reference tool for all those involved in the
development and production of foods with fewer synthetic additives
and ingredients.
Reviews the legislative issues relating to natural food additives
and ingredients, the range of natural food additives and
ingredients, and their applications in different product
sectorsExplores what the term natural means in the context of food
ingredients, focusses on natural food colourings, low-calorie
sweeteners and flavour enhancers, and considers natural
antioxidants and antimicrobials as food ingredientsExamines natural
ingredients in savoury food products, baked goods and alcoholic
drinks, natural plant extracts in soft drinks and milk-based food
ingredients"
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone!
This classic work discusses representations in Egyptian painting,
sculpture and reliefs, assessing how objects and figures are
represented in two dimensions, introducing the idea of "conceptual"
and "perceptual" art. Translated from the German by John Baines,
who has revised the text and illustrations to take account of
recent research.
"I recommend this book highly to all others as well; for, the
insightful comments that Baines presents challenge us with a method
of interpretation that can only lead to much fruitful discussion of
Egyptian iconographic forms." - JARCE Fecundity figures,
personifications of non-sexual fertility, played a significant role
in ancient Egyptian religious art. This detailed and comprehensive
investigation of Egyptian iconography during the Old and New
Kingdoms aims to classify the types of male and female figures
represented, and so understand the artistsAe intentions whilst also
placing the artwork within its cultural, religious and artistic
context. In addition, the study incorporates a theoretical and
general discussion of the form and function of personifications.
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