A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety.
The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.
Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.
Автор: Nadda Название: Microbes for Natural Food Additives ISBN: 981195710X ISBN-13(EAN): 9789811957109 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.
Polymers have undoubtedly changed the world through many products that improve our lives. However, additives used to modify the overall characteristics of these materials may not be fully disclosed or understood. These additives may present possible environmental and health hazards. It is important to monitor consumer products for these compounds using high-quality reference materials and dependable analytical techniques.
The Handbook for the Chemical Analysis of Plastic and Polymer Additives, Second Edition provides the necessary tools for chemists to obtain a more complete listing of additives present in a particular polymeric matrix. It is designed to serve as a valuable source for those monitoring a polymer/plastic material for regulatory or internal compliance. It also helps analysts to correctly identify the complex nature of the materials that have been added to the polymer/plastic.
With 50 additional compounds, this second edition nearly doubles the number of additives in several categories, including processing aids, antistatic compounds, mould release products, and blowing agents. It includes a listing that can be cross-referenced by trade name, chemical name, CAS number, and even key mass unit ions from the GC/MS run.
Addressing additives from an analytical viewpoint, this comprehensive handbook helps readers identify the additives in plastics. This information can be used to assess compliance with regulations issued by the FDA, US EPA, EU, and other agencies.
Автор: Sheftel, Victor O. Название: Indirect Food Additives and Polymers ISBN: 1566704995 ISBN-13(EAN): 9781566704991 Издательство: Taylor&Francis Рейтинг: Цена: 39811.00 р. Наличие на складе: Поставка под заказ.
Автор: Bernd Bilitewski; Rosa Mari Darbra; Dami? Barcel? Название: Global Risk-Based Management of Chemical Additives II ISBN: 3642427278 ISBN-13(EAN): 9783642427275 Издательство: Springer Рейтинг: Цена: 39182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The results are presented in two volumes, Global Risk-Based Management of Chemical Additives I: Production, Usage and Environmental Occurrence and Global Risk-Based Management of Chemical Additives II: Risk-Based Assessment and Management Strategies.
Автор: Holger Zorn; Peter Czermak Название: Biotechnology of Food and Feed Additives ISBN: 3662509962 ISBN-13(EAN): 9783662509968 Издательство: Springer Рейтинг: Цена: 28732.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book review series presents current trends in modern biotechnology. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification.
Автор: Pasqualina Lagan?; Emanuela Avventuroso; Giovanni Название: Chemistry and Hygiene of Food Additives ISBN: 3319570412 ISBN-13(EAN): 9783319570419 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Salminen, Seppo Название: Food Additives ISBN: 0824793439 ISBN-13(EAN): 9780824793432 Издательство: Taylor&Francis Рейтинг: Цена: 56654.00 р. Наличие на складе: Поставка под заказ.
Название: Flow Injection Analysis of Food Additives ISBN: 0367377160 ISBN-13(EAN): 9780367377168 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism. Truly unprecedented in its scope, this book represents the work of 80 authors from 14 countries who combine efforts to give you the first review on measurements of additives and other substances by FIA in relation to the use of additives in food.
The book consists of ten sections. The first section provides an introduction to the topic and reviews the origin of FIA, including recent developments and future trends. The next six sections discuss the determination of additives. These sections are divided based on the official classification of additives according to function by the EU. In the final three sections, you will find a review of the determination of antioxidant capacity, antimicrobial effects, and acidity by FIA.
All chapters are organized in the same way: The first part begins with a small introduction in relation to the importance of the additive or compound in foods and beverages and discusses the legislation affecting their use and control. The second part focuses on the determination of the compound or additive by FIA in different foods or beverages, with sample preparation and extraction from a food/beverage on the one hand and FIA methods used for the separation and detection on the other.
Автор: G.F. Edwards; E. L?ck Название: Antimicrobial Food Additives ISBN: 3642965725 ISBN-13(EAN): 9783642965722 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Blackburn, George L. Название: The Clinical Evaluation of a Food Additives ISBN: 0849349737 ISBN-13(EAN): 9780849349737 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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