Food Additives, Volume 114 / Edition 2

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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.

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Editorial Reviews

Food Trade Review
...To get an informed overall view of food additives here is a book that will take you a long way.
Journal of Food Engineering
...it will remain a key source of information on the important scientific issues which relate to the use of additives on food for several years to come.
Journal of Food Science and Technology
...invaluable to those interested in food science and technology, consumer organizations, research scholars and scientists working in this area.
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Product Details

  • ISBN-13: 9780824793432
  • Publisher: CRC Press
  • Publication date: 10/1/2001
  • Series: Food Science and Technology Series
  • Edition description: REVISED
  • Edition number: 2
  • 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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