Free Download Eat Everything: How to Ditch Additives and Emulsifiers, Heal Your Body, and Reclaim the Joy of Food by Dawn Harris Sherling
English | May 2, 2023 | ISBN: 1637742592 | 242 pages | PDF | 5.49 Mb
Discover the surprising reason restrictive diets don't work-and a practical, science-based guide to reclaim your health through the power of real food.

Kovarski A Molecular Dynamics of Additives in Polymers 2021 | 23 MB
English | 286 Pages

Title: New Concepts in Polymer Science; Molecular Dynamics of Additives in Polymers
Author: A.L. Kovarski
Year: 2023

Ashok Kumar Nadda, "Microbes for Natural Food Additives "
English | ISBN: 981195710X | 2022 | 237 pages | PDF | 4 MB
This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

Natural Additives in Foods
English | 2023 | ISBN: 3031173457 | 600 Pages | PDF EPUB (True) | 11 MB
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book hassystematicallyreviewed the application of natural additives in food products.​

English | 2022 | ISBN: 3110999951 | 110 pages | True PDF EPUB | 13 MB
Gasoline – the most common petroleum product comes in several types or grades. Straight-run gasoline is generated solely by crude oil distillation. Crack gasoline, derived by thermal or catalytic breaking of heavier oil fractions, accounts for the majority of gasoline used in automobile and aviation. Straight-run gasoline, fractured gasoline, reformed and synthetic gasoline, and additives are used to create a wide range of gasoline kinds.
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English | 2022 | ISBN: 9781927885970 | 247 pages | True PDF EPUB | 25.66 MB
This unique handbook contains all relevant research data on rheological additives including data of commercial and generic additives used in consumer products. It covers the essential theoretical knowledge necessary for proper selection and use of rheological additives, including fundamental principles of rheology in relation to the application of rheological additives, the mechanisms of action of rheological additives, their effective methods of incorporation, essential influences on rheology modification by conditions of use, components of the formulation, and measuring techniques used in their assessment.

English | 2022 | ISBN: 1119707412 | 366 pages | True PDF EPUB | 26.44 MB
FUEL ADDITIVES Explore a complete and insightful review of fuel additives

Eat Safe The Truth about Additives from Aspartame to Xanthan Gum by Bill Statham | 9.34 MB
English | 314 Pages

Title: Eat Safe
Author: Bill Statham
Year: 2008

English | 2021 | ISBN: 1119791618 | 488 pages | True PDF | 9.66 MB
FOOD CHEMISTRYA unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.