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Chemistry and hygiene of food additives

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Chemistry and hygiene of food additives/ by Pasqualina Lagana ... [et al.].
其他作者:	Lagana, Pasqualina.
出版者:	Cham :Springer International Publishing : : 2017.,
面頁冊數:	ix, 46 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Food additives. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-57042-6
ISBN:	9783319570426

Chemistry and hygiene of food additives
Chemistry and hygiene of food additives[electronic resource] /by Pasqualina Lagana ... [et al.]. - Cham :Springer International Publishing :2017. - ix, 46 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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.

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.

ISBN: 9783319570426

Standard No.: 10.1007/978-3-319-57042-6doiSubjects--Topical Terms:

581221
Food additives.

LC Class. No.: TX553.A3

Dewey Class. No.: 664.06

Chemistry and hygiene of food additives
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520 $a 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.
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