Food Additives, Volume 114 / Edition 2

Food Additives, Volume 114 / Edition 2

by A. Larry Branen
     
 

ISBN-10: 0824793439

ISBN-13: 9780824793432

Pub. Date: 10/01/2001

Publisher: Taylor & Francis

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

Overview

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.

Product Details

ISBN-13:
9780824793432
Publisher:
Taylor & Francis
Publication date:
10/01/2001
Series:
Food Science and Technology Series
Edition description:
REVISED
Pages:
952
Product dimensions:
6.25(w) x 9.25(h) x 1.25(d)

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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