Chemistry and Hygiene of Food Additives

• Κύριοι συγγραφείς: Laganà, Pasqualina (Συγγραφέας), Avventuroso, Emanuela (Συγγραφέας), Romano, Giovanni (Συγγραφέας), Gioffré, Maria Eufemia (Συγγραφέας), Patanè, Paolo (Συγγραφέας), Parisi, Salvatore (Συγγραφέας), Moscato, Umberto (Συγγραφέας), Delia, Santi (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Food > Biotechnology.; Public health.; Agriculture.; International law.; Food Science.; Public Health.; European Law.

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 hyg...

Πίνακας περιεχομένων:

• 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.