In this Book
- Processed Foods and the Consumer: Additives, Labeling, Standards, and Nutrition
- Book
- 1976
- Published by: University of Minnesota Press
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
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- II: Food Names
- pp. 26-42
- III: Food Additives
- pp. 43-59
- IV: Food Flavor
- pp. 60-78
- V: Food Color
- pp. 79-96
- VI: Food Preservatives
- pp. 97-118
- VIII: Toxic Metals in Food
- pp. 126-144
- X: Natural/Organic Foods
- pp. 169-177
- XIII: Nutritional Quality Guidelines
- pp. 246-262
- Appendixes
- pp. 263-264
- I: Standards of Identity for Foods
- pp. 265-292
- III: 101 Varieties of Food Additives
- pp. 296-309
- VII: Cyclamates: A Chronology of Confusion
- pp. 332-336
- Glossary of Terms
- pp. 337-344
- Select Bibliography
- pp. 345-352
Additional Information
ISBN
9780816663880
Related ISBN(s)
9780816658435
MARC Record
OCLC
234795742
Pages
372
Launched on MUSE
2015-01-01
Language
English
Open Access
No