Buch, Englisch, 960 Seiten, Format (B × H): 188 mm x 263 mm, Gewicht: 1855 g
Reihe: Food Science and Technology
Buch, Englisch, 960 Seiten, Format (B × H): 188 mm x 263 mm, Gewicht: 1855 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-9343-2
Verlag: Taylor & Francis Inc
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Food Additive Intake Assessment, S. Salminen and R. Tahvonen, Risks and Benefits of Food Additives, S.S. Sumner and J.D. Eifert, Food Additives and Hypersensitivity, M. Hannuksela and T. Haahtela, The Role of Food Additives and Chemicals in Behavioral, Learning, Activity, and Sleep Problems in Children, J. Breakey, C. Reilly, and H. Connell, Consumer Attitudes Toward Food Additives, C.M. Bruhn, Food Additives in the European Union, R. Verbruggen, Regulation of Food Additives in the United States, P. Barton Hutt, Nutritional Additives, M.A. Swanson and P. Evenson, Essential Fatty Acids as Food Additives, D.J. Kyle, Fat Substitutes and Replacers, S.M. Mahungu, S.L. Hansen, and W.E. Artz, Food Additives for Special Dietary Purposes, J.M. V. Grigor, W.S. Johnson, and S. Salminen, Flavoring Agents, G.S. Sinki and R.J. Gordon, Flavor Enhancers, Y.-h. Sugita, Sweeteners, S. Salminen and A. Hallikainen, Synthetic Food Colorants, J.H. Thorngate, III, Natural Color Additives, Y.-K. Lee and H.-P. Khng, Antioxidants, J.B. German, Antibrowning Agents, G.M. Sapers, K.B. Hicks, and R.L. Miller, Antimicrobial Agents, P.M. Davidson, V.K. Juneja, and J.K. Branen, pH Control Agents and Acidulants, S. Doores, Enzymes, A. Kilara and M. Desai, Emulsifiers, S.M. Mahungu and W.E. Artz, Commercial Starches and Their Potential in Foods, T.E. Luallen, Food Phosphates, L.E. Lampila and J.P. Godber, Appendix 1: Functional Classes, Definitions, and Technological Functions, Appendix 2: Numbering System for Food Additives, Appendix 3: List of Modified Starches, Index
