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The Resource Chemistry and Hygiene of Food Additives

Chemistry and Hygiene of Food Additives

Label
Chemistry and Hygiene of Food Additives
Title
Chemistry and Hygiene of Food Additives
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Chemistry of Foods
Chemistry and Hygiene of Food Additives
Label
Chemistry and Hygiene of Food Additives
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4853809
Publication
Copyright
Related Contributor
Related Location
Related Agents
Related Authorities
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Contents -- About the Authors -- 1 Classification and Technological Purposes of Food Additives: The European Point of View -- Abstract -- 1.1 Food Additives. An Introduction -- 1.2 Basic Definitions and Requirements for Food Additives -- 1.3 Classification of Food Additives -- 1.3.1 Food Preservatives -- 1.3.1.1 Synthetic Preservatives -- 'Harmless' Preservatives -- Preservatives Used in Relation to Risks and Advantages -- Compounds for Surface Treatment -- 1.3.1.2 Secondary Preservative Action-Nitrites and Nitrates -- 1.3.2 Antioxidants -- 1.3.2.1 Chemical Classification -- Natural Antioxidants. Ascorbic Acid -- Synthetic Antioxidants. BHA and BHT -- 1.3.2.2 Other Antioxidants -- 1.3.3 Structural Additives -- 1.3.3.1 Thickeners, Gelling Agents and Stabilisers -- 1.3.3.2 Emulsifiers -- Lecithins -- 1.3.3.3 Humectants -- 1.3.3.4 Flavour Enhancers -- 1.3.3.5 Dyes -- Natural Dyes -- Synthetic Dyes -- 1.3.4 Artificial Sweeteners -- 1.3.4.1 Aspartame -- 1.3.4.2 Advantame -- 1.3.4.3 Steviol Glycosides -- References -- 2 The Codex Alimentarius and the European Legislation on Food Additives -- Abstract -- 2.1 Introduction to the Codex Alimentarius and the European Legislation on Food Additives -- 2.1.1 The Codex Alimentarius. A Definition -- 2.1.2 Food Additives. The Codex Alimentarius Viewpoint -- 2.2 Classification of Food Additives: The International Numbering System -- 2.3 Food Additives and Labelling. The Codex Viewpoint -- 2.4 Food Additives and the European Legislation -- 2.5 Traditional Foods and Food Additives -- 2.6 Safety Assessment of Food Additives in the EU -- 2.7 Food Additives in the EU and Emergency Measures -- 2.8 Conclusion -- References -- 3 Food Additives and Effects on the Microbial Ecology in Yoghurts -- Abstract -- 3.1 Introduction to Food Additives in the Yoghurt Industry -- 3.2 Yoghurt and Some Recommended Additives
  • 3.3 Food Additives for Yoghurt in Brief. The Use of Thickening Agents -- References -- 4 Use and Overuse of Food Additives in Edible Products: Health Consequences for Consumers -- Abstract -- 4.1 Use and Overuse of Food Additives and Impact on Human Health. An Introduction -- 4.2 Food Additives and Food Safety -- 4.2.1 Food Additives and Food Safety. Evaluation Methods -- 4.2.2 The European Legislation -- 4.2.3 The Coding System -- 4.2.4 Food Additives and Safety Concerns -- 4.2.5 Effectiveness of Safety Controls -- 4.2.6 Conclusions -- References
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9783319570426&userID=ebsco-test&password=ebsco-test
Dimensions
unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4388042'}
Extent
1 online resource (54 pages)
Form of item
online
Isbn
9783319570426
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

Library Locations

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      110 8th St, Troy, NY, 12180, US
      42.729766 -73.682577
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