Food Additive
eBook - PDF

Food Additive

  1. 270 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Additive

About this book

A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.

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Yes, you can access Food Additive by Yehia El-Samragy in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biochemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
IntechOpen
Year
2012
Print ISBN
9789535100676
eBook ISBN
9789535152064
Topic
Biological Sciences
Subtopic
Biochemistry
Index
Biological Sciences

Table of contents

  1. Food Additive
  2. Contents
  3. Preface
  4. Chapter 1 Food Additive
  5. Chapter 2 The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies
  6. Chapter 3 Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin
  7. Chapter 4 Emerging Preservation Methods for Fruit Juices and Beverages
  8. Chapter 5 Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria
  9. Chapter 6 Guar Foaming Albumin – A Foam Stabilizer
  10. Chapter 7 Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods
  11. Chapter 8 Biotechnological Production of Xylitol from Agro-Industrial Wastes
  12. Chapter 9 Rosemary Compounds as Nutraceutical Health Products
  13. Chapter 10 Potential of Probiotic Lactobacillus Strains as Food Additives
  14. Chapter 11 Earth Food Spirulina (Arthrospira): Production and Quality Standarts
  15. Chapter 12 Aluminum in Food – The Nature and Contribution of Food Additives
  16. Chapter 13 The Use of Blood and Derived Products as Food Additives