Food Additives , 2nd ed Revised and Expanded by A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

November 1, 2001 by CRC Press , Special Indian Reprint 2016
Reference - 952 Pages

Summary

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.

Table of Contents

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