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Dictionary of Food Ingredients (5th edition)

机译：食品成分词典（第5版）

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To have reached a fifth edition this is clearly a successful book, although this is the first time I have come across it. I had been using Efor Additives (Hanssen, 1987), but as that was last revised (as far as I can tell) in 1987 Dictionary of Food Ingredients will be a useful replacement. It is wider in coverage, and does have a list of E numbers at the end following a US list of food additives covered under federal regulations. Just over a half of the book is given over to the dictionary listings. These range from carbon dioxide to titanium dioxide, from mace to thyme, from lard to flour and from formic acid to lactose. Or, to put it another way, it covers inorganic chemicals, traditional herbs and spices, processed ingredients and organic chemicals which may be natural or synthesised. The definitions are on the whole good, if a times rather brief. In all there are over a thousand definitions in the book.
机译：尽管这是我第一次读到它，但达到第五版显然是一本成功的书。我曾经使用过Efor添加剂（Hanssen，1987年），但是据1987年《食品成分词典》的最新修订（据我所知）将是一个有用的替代品。它的适用范围更广，并且在美国联邦法规涵盖的食品添加剂清单的末尾确实有一个E编号清单。这本书的一半以上已交给字典清单。它们的范围从二氧化碳到二氧化钛，从钉头锤到百里香，从猪油到面粉，从甲酸到乳糖。或者换一种说法，它涵盖了天然或合成的无机化学品，传统草药和香料，加工成分和有机化学品。如果时间很短，这些定义总体上是好的。本书总共有上千种定义。

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