Description
Chemistry and Hygiene of Food Additives, 1st ed. 2017
Chemistry of Foods Series
Authors: Laganà Pasqualina, Avventuroso Emanuela, Romano Giovanni, Gioffré Maria Eufemia, Patanè Paolo, Parisi Salvatore, Moscato Umberto, Delia Santi
Language: EnglishSubjects for Chemistry and Hygiene of Food Additives:
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Description
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This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation ? including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.
Classification and Technological purposes of Food Additives: the European point of view.- The Codex Alimentarius and the European Legislation on Food Additives.- Food Additives and Effects on the Microbial Ecology in Yoghurts.- Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers.
Provides an overview of relevant guidelines for the use of food additives in Europe
Gives case studies of how food additives are used in the dairy industry
Explains the fundamentals of the risks associated with food additives
Includes supplementary material: sn.pub/extras
Includes supplementary material: sn.pub/extras