Chemistry and Hygiene of Food Additives

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...

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Detaylı Bibliyografya
Asıl Yazarlar: Laganà, Pasqualina (Yazar), Avventuroso, Emanuela (Yazar), Romano, Giovanni (Yazar), Gioffré, Maria Eufemia (Yazar), Patanè, Paolo (Yazar), Parisi, Salvatore (Yazar), Moscato, Umberto (Yazar), Delia, Santi (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2017.
Imprint: Springer,
Edisyon:1st ed. 2017.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Public health.
Agriculture.
Law > Europe.
Food Science.
Public Health.
European Law.
Online Erişim:Full-text access
İçindekiler:
  • 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.

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