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Resumen:
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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. Since publication of the first edition of Fenaroli’s Handbook of Flavor Ingredientsin 1971, Fenaroli’s has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association [FEMA] Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). The fourth edition added 200+ entries and represented a total reorganization and updating of the text, consistent with new data and regulations.This edition is likewise expanded with over 100 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.
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