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Chemistry and hygiene of food additives

Author: Pasqualina Laganà; Emanuela Avventuroso; Giovanni Romano; Maria Eufemia Gioffré; Paolo Patanè
Publisher: Cham : Springer, 2017.
Series: SpringerBriefs in molecular science., Chemistry of foods.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Chemistry and hygiene of food additives.
Cham : Springer, 2017
(OCoLC)978290131
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Pasqualina Laganà; Emanuela Avventuroso; Giovanni Romano; Maria Eufemia Gioffré; Paolo Patanè
ISBN: 9783319570426 3319570420
OCLC Number: 986604115
Description: 1 online resource.
Contents: About the Authors; 1 Classification and Technological Purposes of Food Additives: The European Point of View; Abstract; 1.1 Food Additives. An Introduction; 1.2 Basic Definitions and Requirements for Food Additives; 1.3 Classification of Food Additives; 1.3.1 Food Preservatives; 1.3.1.1 Synthetic Preservatives; 'Harmless' Preservatives; Preservatives Used in Relation to Risks and Advantages; Compounds for Surface Treatment; 1.3.1.2 Secondary Preservative Action-Nitrites and Nitrates; 1.3.2 Antioxidants; 1.3.2.1 Chemical Classification; Natural Antioxidants. Ascorbic Acid. Synthetic Antioxidants. BHA and BHT1.3.2.2 Other Antioxidants; 1.3.3 Structural Additives; 1.3.3.1 Thickeners, Gelling Agents and Stabilisers; 1.3.3.2 Emulsifiers; Lecithins; 1.3.3.3 Humectants; 1.3.3.4 Flavour Enhancers; 1.3.3.5 Dyes; Natural Dyes; Synthetic Dyes; 1.3.4 Artificial Sweeteners; 1.3.4.1 Aspartame; 1.3.4.2 Advantame; 1.3.4.3 Steviol Glycosides; References; 2 The Codex Alimentarius and the European Legislation on Food Additives; Abstract; 2.1 Introduction to the Codex Alimentarius and the European Legislation on Food Additives; 2.1.1 The Codex Alimentarius. A Definition. 2.1.2 Food Additives. The Codex Alimentarius Viewpoint2.2 Classification of Food Additives: The International Numbering System; 2.3 Food Additives and Labelling. The Codex Viewpoint; 2.4 Food Additives and the European Legislation; 2.5 Traditional Foods and Food Additives; 2.6 Safety Assessment of Food Additives in the EU; 2.7 Food Additives in the EU and Emergency Measures; 2.8 Conclusion; References; 3 Food Additives and Effects on the Microbial Ecology in Yoghurts; Abstract; 3.1 Introduction to Food Additives in the Yoghurt Industry; 3.2 Yoghurt and Some Recommended Additives. 3.3 Food Additives for Yoghurt in Brief. The Use of Thickening AgentsReferences; 4 Use and Overuse of Food Additives in Edible Products: Health Consequences for Consumers; Abstract; 4.1 Use and Overuse of Food Additives and Impact on Human Health. An Introduction; 4.2 Food Additives and Food Safety; 4.2.1 Food Additives and Food Safety. Evaluation Methods; 4.2.2 The European Legislation; 4.2.3 The Coding System; 4.2.4 Food Additives and Safety Concerns; 4.2.5 Effectiveness of Safety Controls; 4.2.6 Conclusions; References.
Series Title: SpringerBriefs in molecular science., Chemistry of foods.
Responsibility: Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia.

Abstract:

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 -  Read more...

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