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"

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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.