 A spike of consumer interest in natural products and exotic flavors has driven innovation among flavorists and compelled regulators to closely scrutinize new ingredients. Responding to all these concerns, Dr. Burdock has completely revised and updated Fenaroli's Handbook of Flavor Ingredients.With a new format and twice the information found in the third edition, it gives you easy access to synonyms, international codes, sensory information, permitted uses of ingredients, international regulations, and more. The handbook puts together the "wish lists" of food scientists, regulatory and safety officers, pharmacologists, and toxicologists to provide a one-stop source for both GRAS and non-GRAS flavoring substances.

Fenaroli's Handbook of Flavor Ingredients, Fourth Edition

Engineering & Transportation

Burdock, George A.

Engineering

CRC-Press

This exciting new edition of Fenarolis Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist. It also helps to keep you up to date on the most current industry standards.

Fenarolis Handbook of Flavor Ingredients: Volumes I and II

This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist. It also helps update you on industry standards.

Fenaroli's Handbook of Flavor Ingredients, Vol. 2

Updated to reflect the latest data, Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features more than 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary, and cosmetics industries.

Fenaroli's Handbook of Flavor Ingredients, Fifth Edition

A 3-volume reference set you'll use every day.• Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural".  Your boss needs to know if this claim is true. How do you find out?•	Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips:You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid.After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What?FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance.List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type.Current CAS Number: The current FDA number for the substance.Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance.Empirical Formula: Indicates the relative proportion of elements in a molecule.Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more.Where?Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product.Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies.Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When?GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels.Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances.Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories.How?Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry.Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products.You get all this data, plus an index by CAS number and synonym to make your research even easierThe Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

Encyclopedia of Food & Color Additives

Reference

Encyclopedias & Subject Guides

A 3-volume reference set you'll use every day.• Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out?• Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips:You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid.After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What?FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance.List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type.Current CAS Number: The current FDA number for the substance.Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance.Empirical Formula: Indicates the relative proportion of elements in a molecule.Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more.Where?Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product.Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies.Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When?GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels.Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances.Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories.How?Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry.Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products.You get all this data, plus an index by CAS number and synonym to make your research even easierThe Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

Encyclopedia of Food & Color Additives: Encyclopedia of Food and Color Additives ( 3 vol. set)

A 3-volume reference set you'll use every day.• Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural".  Your boss needs to know if this claim is true. How do you find out?• Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips:You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid.After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What?FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance.List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type.Current CAS Number: The current FDA number for the substance.Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance.Empirical Formula: Indicates the relative proportion of elements in a molecule.Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more.Where?Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product.Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies.Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When?GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels.Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances.Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories.How?Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry.Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products.You get all this data, plus an index by CAS number and synonym to make your research even easierThe Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

Encyclopedia of Food and Color Additives

Tropical mycology is attracting increasing interest, as the key role of fungi in tropical ecosystems and as pathogens becomes appreciated. This book is the first of two complementary volumes (Volume 2 covers Micromycetes) produced from papers given at the British Mycological Society's symposium held in Liverpool in April 2000. It describes the ecology, biology, economic dimensions and systematics of tropical Macromycetes. Written by leading experts in their field, the papers have been thoroughly edited and revised.

Science & Math

Biological Sciences

Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). New in the Sixth Edition <ul>
<li>200+ newly approved flavor ingredients</li> <li>Ingredient’s safety standing with the Flavor and Extract Manufacturers’ Association and/or the FDA</li> <li>Extensive and expanded information on aroma and taste thresholds</li> <li>Updated regulatory information on each flavor ingredient</li> <li>New discussion on botanical substances that serve as flavoring ingredients</li> </ul>
The fourth and fifth editions added more than 300 new entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This, the sixth edition, is likewise expanded with over 200 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role.

Fenaroli's Handbook of Flavor Ingredients

See the best price to sell, buy, or rent books by Burdock, George A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Burdock, George A.

See the best price to sell, buy, or rent books by Burdock, George A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Fenaroli's Handbook of Flavor Ingredients, Fourth Edition

Fenarolis Handbook of Flavor Ingredients: Volumes I and II

Fenaroli's Handbook of Flavor Ingredients, Vol. 2

Fenaroli's Handbook of Flavor Ingredients, Fifth Edition

Encyclopedia of Food & Color Additives

Encyclopedia of Food & Color Additives: Encyclopedia of Food and Color Additives ( 3 vol. set)

Encyclopedia of Food and Color Additives

Fenaroli's Handbook of Flavor Ingredients, Vol. 2

Fenaroli's Handbook of Flavor Ingredients