Research Catalog

Processed foods and the consumer : additives, labeling, standards, and nutrition

Title
  1. Processed foods and the consumer : additives, labeling, standards, and nutrition / by Vernal S. Packard, Jr.
Published by
  1. Minneapolis : University of Minnesota Press, [1976]
  2. ©1976.
Author
  1. Packard, Vernal S.

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FormatBook/TextAccessUse in libraryCall numberTP372.6.P3 1976Item locationOff-site

Details

Description
  1. vi, 359 pages : illustrations; 24 cm
Subject
  1. Food industry and trade > Standards
  2. Food additives
  3. Food > Labeling
  4. Nutrition
  5. Food > Analysis
  6. Diet
  7. Ingestion
  8. Food Additives > standards
  9. Food > Analysis
  10. Food Labeling > standards
  11. Food Additives
  12. Food > Labeling
  13. Nutritional Physiological Phenomena
  14. diet
  15. Ingestion
  16. Diet
  17. Food additives
  18. Food industry and trade > Standards
  19. Nutrition
Contents
  1. 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.
Owning institution
  1. Princeton University Library
Note
  1. Includes index.
Bibliography (note)
  1. Bibliography: p. 345-350.