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

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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

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