The Chemistry of Food Additives and Preservatives
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Beschreibung
The Chemistry of Food Additives and Preservatives is anup-to-date reference guide on the range of different types ofadditives (both natural and synthetic) used in the food industrytoday. It looks at the processes involved in inputting additivesand preservatives to foods, and the mechanisms and methods used.The book contains full details about the chemistry of each majorclass of food additive, showing the reader not just what kind ofadditives are used and what their functions are, but also how theywork and how they can have multiple functionalities. Inaddition, this book covers numerous new additives currentlybeing introduced, and an explanation of how the quality of these isascertained and how consumer safety is ensured.
Autor*in
Titus A. M. Msagati
Themen in »The Chemistry of Food Additives and Preservatives«
Food Chemistry Food Science & Technology Food Science & Technology Special Topics Ingredients Lebensmittelchemie Lebensmittelforschung u. -technologie Lebensmittelzusatzstoffe Spezialthemen Lebensmittelforschung u. -technologie Zusatzstoffe