Del 26 al 28 de septiembre de 2012
Leipzig (Germany)

Conferencia sobre aromas y fragancias

Del 5 al 8 de diciembre de 2012.
Lisboa. Portugal.

Del 12 al 14 de junio de 2012
Mashantucket. Connecticut. USA.

El congreso Mundial de la Perfumería (WPC) es un foro de información y de redes que une los profesionales de la industria de fragancias, sus proveedores y comercializadores para abordar y debatir soluciones a los nuevos retos.

Del 3 al 7 de marzo de 2012
París Nord Villepinte. Francia

Feria dedicada a panadería, pastelería, heladería, chocolatería y confitería.

Del 21 al 25 de octubre de 2012.
Paris Nord Villepinte.París. Francia

Se lleva a cabo junto con IPA 2012 que es la exposición Mundial de Alimentos de proceso.

Del 7 al 8 de marzo de 2012.
CCIB Recinto del Forum.
Barcelona. España

Salón de tendencias en packaging (entre ellos envases exclusivos para alimentación y cosmética) que se celebra junto con la III edición de LABELLING INNOVATIONS que reune a las compañias de etiquetado, impresión codificación, trazabilidad y RFID.

Del 19 al 22 de febrero de 2012.
Dubai. United Arab Emirates

Feria dedicada a la alimentación y bebidas no alcohólicas

Del 15 al 18 de mayo de 2012.
Fira de Barcelona. Gran Vía.
Barcelona. España.

El Salón Internaciónal del Embalaje y Barcelona Tecnologías de la Alimentación vuelven a unir sus sinergias.

Del 26 al 29 de marzo de 2012
Fira de Barcelona. Gran Vía.
Barcelona. España

Feria Internacional de la alimentación y bebidas.

Editado por Ministerio de Fomento
1.ª edición, 2011. 1.068 páginas
PVP.: 21,60 Euros

Puede adquirirlo en la tienda del BOE:
http://tienda.boe.es/detail.html?id=9788449808890

Mathew Attokaran, PhD
2011, 464 pgs, tela. 216,00 Euros + 4% de Iva

CONTENTS: Part I. General . Chapter 1. Analytical Matters Chapter 2. Flavors Chapter 3. Spices Chapter 4. Essential Oils Chapter 5. Food Colors Chapter 6. Preparation of Plant Material for Extraction Chapter 7. Methods of Extraction of Essential Oils Chapter 8. Solvent Extraction Chapter 9. Supercritical Fluid Extraction Chapter 10. Homogenization of Extracts Chapter 11. Suspension in Solids Chapter 12. Deterioration During Storage and Processing.
Part II. Individual Flavors and Colorants Chapter 13. Ajwain (Bishop’s Weed) Chapter 14. Allspice Chapter 15. Anka-Red Fungus Chapter 16. Aniseed Chapter 17. Annatto Chapter 18. Asafoetida Chapter 19. Basil Chapter 20. Bay Leaf (Laurel) Chapter 21. Beet Root Chapter 22. Bergamot Mint Chapter 23. Black Cumin Chapter 24. Black Pepper Chapter 25. Capsicum Chapter 26. Caramel Chapter 27. Caraway Chapter 28. Cardamom Chapter 29. Carob Pod Chapter 30. Carrot Chapter 31. Cassia Chapter 32. Celery Seed Chapter 33. Chicory Chapter 34. Cinnamon Chapter 35. Cinnamon Leaf Chapter 36. Clove Chapter 37. Clove Leaf Chapter 38. Coca Leaf Chapter 39. Cochineal Chapter 40. Cocoa Chapter 41. Coffee Chapter 42. Coriander Chapter 43. Coriander Leaf Chapter 44. Cumin Chapter 45. Curry Leaf Chapter 46. Date Chapter 47. Davana Chapter 48. Dill Chapter 49. Fennel Chapter 50. Fenugreek Chapter 51. Galangal: Greater Chapter 52. Galangal: Kaempferia Chapter 53. Galangal: Lesser Chapter 54. Garcinia Fruit Chapter 55. Garlic Chapter 56. Ginger Chapter 57. Grape Chapter 58. Grapefruit Chapter 59. Green Leaves Chapter 60. Hops Chapter 61. Hyssop Chapter 62. Japanese Mint Chapter 63. Juniper Berry Chapter 64. Kokam Chapter 65. Kola Nut Chapter 66. Large Cardamom Chapter 67. Lemon Chapter 68. Lemongrass Chapter 69. Licorice Chapter 70. Lime Chapter 71. Long Pepper Chapter 72. Lovage Chapter 73. Mace Chapter 74. Mandarin Chapter 75. Marigold Chapter 76. Marjoram Chapter 77. Mustard Chapter 78. Nutmeg Chapter 79. Onion Chapter 80. Orange Chapter 81. Oregano Chapter 82. Paprika Chapter 83. Parsley Chapter 84. Peppermint Chapter 85. Red Sandalwood Chapter 86. Rosemary Chapter 87. Saffron Chapter 88. Sage Chapter 89. Savory (Sweet Summer) Chapter 90. Spearmint Chapter 91. Star Anise Chapter 92. Sweet Flag (Calamus) Chapter 93. Tamarind Chapter 94. Tarragon Chapter 95. Tea Chapter 96. Thyme Chapter 97. Tomato Chapter 98. Turmeric Chapter 99. Vanilla Part III. Future Needs Chapter 100. Opportunities in Natural Flavors Chapter 101. Opportunities in Natural Colorants . Index.

Jim Smith, Lily Hong-Shum
2011, 1128 pgs. tela. 271,00 Euros + Iva

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved.

The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.

Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.

Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.

Reviews of the first edition:

"Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives.

Husnu Can Baser. Gerhard Buchbauer
2009, 992 pgs, tela. 167,00 Euros + 4% de Iva

Egyptian hieroglyphs, Chinese scrolls, and Ayurvedic literature record physicians administering aromatic oils to their patients. Today society looks to science to document their health choices and the oils do not disappoint. The growing body of evidence of their efficacy for more than just scenting a room underscores the need for production standards, quality control parameters for raw materials and finished products, and well-defined Good Manufacturing Practices. Edited by two renowned experts, the Handbook of Essential Oils covers all aspects of essential oils from chemistry, pharmacology, and biological activity, to production and trade, to uses and regulation.

Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration-enhancing activities useful in drug delivery.

New information on essential oils may lead to an increased understanding of their multidimensional uses and better, more ecologically friendly production methods. Reflecting the immense developments in scientific knowledge available on essential oils, this book brings multidisciplinary coverage of essential oils into one all-inclusive resource.

George A. Burdock
2009, 2160 pgs. 270,00 Euros + 4% de Iva

Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA).

The fourth and fifth editions added more than 300 new entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This, the sixth edition, is likewise expanded with over 200 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.

Compiled from evaluations presented in Gerard Mosciano´s monthly Perfumer & Flavorist magazine column "Organoleptic Characteristics of Flavor Materials," Mosciano´s Flavor Library includes in-depth information on more than 2,000 materials.
Access for $299/year.

Esta es una información parcial publicada en el Consumer Eroski
Aceite de árbol de té, nuevo conservante natural
Este producto natural, que actúa contra bacterias, hongos y virus, es un efectivo conservante con capacidad antimicrobiana cuando se usa en el ámbito alimentario

Con el fin de evitar al máximo el uso de sustancias químicas en los alimentos, sobre todo en los vegetales, un equipo de investigadores del Instituto de Ingeniería de Alimentos para el Desarrollo de la Universidad Politécnica de Valencia (IU-IAD) ha desarrollado un nuevo método basado en el uso de aceite esencial de árbol de té que permite mejorar la conservación y la calidad de los cítricos. Las primeras pruebas desarrolladas por los investigadores valencianos se han aplicado sobre naranjas con unos prometedores resultados.