Description
Edited by Branen A. Larry; Edited by Davidson P. Michael; Edited by Salminen Seppo; Edited by Thorngate John
Short /annotation:
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. This book details food additives for special dietary needs, and identifies methods to determine hypersensitivity.
:
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
Review quote:
“The new and expanded second edition is organized to provide easy access to quick facts or facilitate in-depth research. … [C]onsumers will find the chapters on hypersensitivity, food additives and children, and the regulation of additives in the U.S. very useful. This well organized, quality work provides a balanced scientific treatise on food additives and is highly recommended for academic, consumer health, health sciences and governmental libraries, as well as corporate libraries specializing in food science and technology.”- E-Streams, Vol. 6, No. 7, July 2003International acclaim for the first edition…”…invaluable to those interested in food science and technology, consumer organisations, research scholars and scientists working in this area.”-Journal of Food Science and Technology (1990)”…extremely useful on the shelf in both the industrial and academic laboratory….it is encouraging to see such a comprehensive review between two covers.”-Food Technology in New Zealand (1992)”…To get an informed overall view of food additives here is a book that will take you a long way.”-Food Trade Review (1990)”…a key source of information on the importan
Reviews
There are no reviews yet.