Research Catalog
Processed foods and the consumer : additives, labeling, standards, and nutrition
- Title
- Processed foods and the consumer : additives, labeling, standards, and nutrition / by Vernal S. Packard, Jr.
- Author
- Packard, Vernal S.
- Publication
- Minneapolis : University of Minnesota Press, [1976]
- ©1976.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | TP372.6.P3 1976 | Off-site |
Details
- Description
- vi, 359 pages : illustrations; 24 cm
- Subject
- Food industry and trade > Standards
- Food additives
- Food > Labeling
- Nutrition
- Food > Analysis
- Diet
- Ingestion
- Food Additives > standards
- Food > Analysis
- Food Labeling > standards
- Food Additives
- Food > Labeling
- Nutritional Physiological Phenomena
- diet
- Ingestion
- Diet
- Food additives
- Food industry and trade > Standards
- Nutrition
- Note
- Includes index.
- Bibliography (note)
- Bibliography: p. 345-350.
- Contents
- Food definitions and standards -- Food names -- Food additives -- Food flavor -- Food color -- Food preservatives -- Emulsifiers and stabilizers (binders and thickeners) -- Toxic metals in food -- Poisons and antinutritional factors in 'natural' foods -- Natural/organic foods -- Nutrients, nutrient sources, and label information -- Foods and food supplements, their labels and use -- Nutritional quality guidelines -- Appendices. Standards of identity for foods ; Categories of additive functions as used in the regulation of food ingredients ; 101 varieties of food additives ; Food categories used in the regulation of food ingredients ; A listing of some natural and artificial flavoring compounds ; Some commonly used chemical preservatives ; Cyclamates: a chronology of confusion -- Glossary of terms -- Select bibliography -- Index.
- ISBN
- 0816607788
- 9780816607785
- LCCN
- 75032670
- OCLC
- ocm02305510
- 2305510
- SCSB-112853
- Owning Institutions
- Princeton University Library