04188nam 22007095 450 991025416050332120200706165136.03-319-57042-010.1007/978-3-319-57042-6(CKB)3710000001307109(DE-He213)978-3-319-57042-6(MiAaPQ)EBC4853809(PPN)201472953(EXLCZ)99371000000130710920170503d2017 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierChemistry and Hygiene of Food Additives /by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia1st ed. 2017.Cham :Springer International Publishing :Imprint: Springer,2017.1 online resource (IX, 46 p. 1 illus. in color.) Chemistry of Foods,2199-689X3-319-57041-2 Includes bibliographical references at the end of each chapters.Classification and Technological purposes of Food Additives: the European point of view -- The Codex Alimentarius and the European Legislation on Food Additives -- Food Additives and Effects on the Microbial Ecology in Yoghurts -- Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers.This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.Chemistry of Foods,2199-689XFood—BiotechnologyPublic healthAgricultureLaw—EuropeFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Public Healthhttps://scigraph.springernature.com/ontologies/product-market-codes/H27002Agriculturehttps://scigraph.springernature.com/ontologies/product-market-codes/L11006European Lawhttps://scigraph.springernature.com/ontologies/product-market-codes/R20000Food—Biotechnology.Public health.Agriculture.Law—Europe.Food Science.Public Health.Agriculture.European Law.664.06Laganà Pasqualinaauthttp://id.loc.gov/vocabulary/relators/aut918922Avventuroso Emanuelaauthttp://id.loc.gov/vocabulary/relators/autRomano Giovanniauthttp://id.loc.gov/vocabulary/relators/autGioffré Maria Eufemiaauthttp://id.loc.gov/vocabulary/relators/autPatanè Paoloauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autMoscato Umbertoauthttp://id.loc.gov/vocabulary/relators/autDelia Santiauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910254160503321Chemistry and Hygiene of Food Additives2060933UNINA