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Chemistry and Hygiene of Food Additives
Title statement Chemistry and Hygiene of Food Additives [electronic resource] / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia. Publication Cham : Springer International Publishing : Imprint: Springer, 2017. Phys.des. IX, 46 p. 1 illus. in color. online resource. ISBN 9783319570426 Edition SpringerBriefs in Molecular Science, ISSN 2191-5407 Contents 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. Notes to Availability Přístup pouze pro oprávněné uživatele Another responsib. Avventuroso, Emanuela. Romano, Giovanni. Gioffré, Maria Eufemia. Patanè, Paolo. Parisi, Salvatore. Moscato, Umberto. Delia, Santi. Another responsib. SpringerLink (Online service) Subj. Headings Chemistry. * Food - Biotechnology. * Public health. * Agriculture. * International law. Form, Genre elektronické knihy electronic books Country Německo Language angličtina Document kind Electronic books URL Plný text pro studenty a zaměstnance UPOL book
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.
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.
Number of the records: 1