Format:
1 online resource (353 pages)
ISBN:
9789811446139
Content:
This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features:- Covers a wide range of natural and synthetic food additives- Covers health related topics relevant to food additives- Chapters are organized into specific, easy-to-read topics- Provides bibliographic references for further reading This book serves as a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.
Content:
Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Preface -- List of Contributors -- Dedication -- Historical Background of Food Additives, Their Advantages and Drawbacks -- Shafaq Asif1, Muhammed Bule2, Fazlullah Khan3 and Kamal Niaz4,* -- INTRODUCTION -- BACKGROUND OF FOOD ADDITIVES -- ADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES -- Groups of Food Additives -- CONCLUSION AND FUTURE ASPECTS -- AUTHOR CONTRIBUTIONS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Human Health Implications of Specific Group of Food Additives -- Maria Concetta Tenuta and Mariarosaria Leporini* -- INTRODUCTION -- Natural Antimicrobials -- Natural Antioxidants -- Antibrowning Agents -- Nutritional Additives -- Food Colorants -- Pigments from Animal and Insect Sources -- Cochineal -- Heme Pigments -- Flavouring Agents -- Natural Raw Materials -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Anti-Browning Agents -- Faiza Mumtaz1,2, Fazlullah Khan3,4 and Kamal Niaz5,* -- INTRODUCTION -- MECHANISM OF ENZYMATIC BROWNING -- ANTI-BROWNING AGENTS -- Organic Acids -- Citric Acid -- Oxalic Acid -- Acetic Acid -- Phenolic Acids -- Kojic acid -- Cinnamic Acid -- Ascorbic Acid and Its Derivatives -- Sulfhydryl Compounds/Sulfur Containing Amino Acids -- Cysteine -- Glutathione -- Cyclodextrins and Chitosan -- Resorcinols -- 4-hexyl Resorcinol -- Phosphate-based Compounds -- Other Miscellaneous Compounds -- EDTA -- Amino Acids, Peptides and Protein -- Sodium Chloride -- Calcium Chloride -- Aromatic Carboxylic Acids -- Other Anions -- ANTI-BROWNING AGENTS FROM NATURAL SOURCES -- Honey -- Aliphatic Alcohols -- COMBINED USE OF ANTI-BROWNING AGENTS -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES.
Note:
Description based on publisher supplied metadata and other sources
Additional Edition:
9789811446115
Additional Edition:
Erscheint auch als Druck-Ausgabe 9789811446115
Language:
English
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