In this Book

summary

Processed Foods and the Consumer was first published in 1976. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions.

In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses. It is also a valuable reference work for those in food industries and regulatory and health agencies, and for the concerned public.

Table of Contents

  1. Cover
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  1. Title Page, Copyright
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  1. Preface
  2. pp. v-vi
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  1. Contents
  2. p. vii
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  1. I: Food Definitions and Standards
  2. pp. 3-25
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  1. II: Food Names
  2. pp. 26-42
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  1. III: Food Additives
  2. pp. 43-59
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  1. IV: Food Flavor
  2. pp. 60-78
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  1. V: Food Color
  2. pp. 79-96
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  1. VI: Food Preservatives
  2. pp. 97-118
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  1. VII: Emulsifiers and Stabilizers (Binders and Thickeners)
  2. pp. 119-125
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  1. VIII: Toxic Metals in Food
  2. pp. 126-144
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  1. IX: Poisons and Antinutritional Factors in "Natural" Foods
  2. pp. 145-168
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  1. X: Natural/Organic Foods
  2. pp. 169-177
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  1. XI: Nutrients, Nutrient Sources, and Label Information
  2. pp. 178-219
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  1. XII: Foods and Food Supplements, Their Labels and Use
  2. pp. 220-245
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  1. XIII: Nutritional Quality Guidelines
  2. pp. 246-262
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  1. Appendixes
  2. pp. 263-264
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  1. I: Standards of Identity for Foods
  2. pp. 265-292
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  1. II: Categories of Additive Functions as Used in the Regulation of Food Ingredients
  2. pp. 293-295
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  1. III: 101 Varieties of Food Additives
  2. pp. 296-309
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  1. IV: Food Categories Used in the Regulation of Food Ingredients
  2. pp. 310-312
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  1. V: A Listing of Some Natural and Artificial Flavoring Compounds
  2. pp. 313-328
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  1. VI: Some Commonly Used Chemical Preservatives
  2. pp. 329-331
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  1. VII: Cyclamates: A Chronology of Confusion
  2. pp. 332-336
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  1. Glossary of Terms
  2. pp. 337-344
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  1. Select Bibliography
  2. pp. 345-352
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  1. Index
  2. pp. 353-359
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Additional Information

ISBN
9780816663880
Related ISBN
9780816658435
MARC Record
OCLC
234795742
Pages
372
Launched on MUSE
2015-01-01
Language
English
Open Access
No
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