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001 ocn986604115
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008 170508s2017 sz ob 000 0 eng d
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024 7 $a10.1007/978-3-319-57042-6$2doi
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245 00 $aChemistry and hygiene of food additives /$cPasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia.
260 $aCham :$bSpringer,$c2017.
300 $a1 online resource
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490 1 $aSpringerBriefs in molecular science, Chemistry of foods
505 0 $aAbout 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.
505 8 $aSynthetic 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.
505 8 $a2.1.2 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.
505 8 $a3.3 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.
504 $aIncludes bibliographical references.
588 0 $aPrint version record.
520 $aThis 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.
650 0 $aFood additives.
650 0 $aFood additives$xAnalysis.
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aFood additives.$2fast$0(OCoLC)fst00930654
650 7 $aFood additives$xAnalysis.$2fast$0(OCoLC)fst00930655
655 4 $aElectronic books.
700 1 $aLaganà, Pasqualina,$eauthor.
700 1 $aAvventuroso, Emanuela,$eauthor.
700 1 $aRomano, Giovanni,$eauthor.
700 1 $aGioffré, Maria Eufemia,$eauthor.
700 1 $aPatanè, Paolo,$eauthor.
776 08 $iPrint version:$tChemistry and hygiene of food additives.$dCham : Springer, 2017$z9783319570419$z3319570412$w(OCoLC)978290131
830 0 $aSpringerBriefs in molecular science.$pChemistry of foods.
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