NATIONAL ACADEMY PRESS, WASHINGTON, DC (USA), 1996, 882 pp.
Food safety is paramount to consumers, producers, sellers and distributors, and concerned government agencies. Food ingredients, including GRAS ("generally recognized as safe") substances, direct and indirect additives, and processing aids, are commonly used in food production. This comprehensive reference text provides physicochemical and microbiological specifications for a host of safe, food-grade ingredients, including flavors, preservatives, antioxidants, nutrients, sweeteners, and colors. This new edition especially recognizes the explosion of advances in the development and use of food additives, in the advent of the increasingly accurate ability to detect and measure trace levels of impurities, and in testing methods.