LEADER 04188nam 22007095 450 001 9910254160503321 005 20200706165136.0 010 $a3-319-57042-0 024 7 $a10.1007/978-3-319-57042-6 035 $a(CKB)3710000001307109 035 $a(DE-He213)978-3-319-57042-6 035 $a(MiAaPQ)EBC4853809 035 $a(PPN)201472953 035 $a(EXLCZ)993710000001307109 100 $a20170503d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemistry and Hygiene of Food Additives /$fby Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (IX, 46 p. 1 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-57041-2 320 $aIncludes bibliographical references at the end of each chapters. 327 $aClassification 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. 330 $aThis brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation ? including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aPublic health 606 $aAgriculture 606 $aLaw?Europe 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aPublic Health$3https://scigraph.springernature.com/ontologies/product-market-codes/H27002 606 $aAgriculture$3https://scigraph.springernature.com/ontologies/product-market-codes/L11006 606 $aEuropean Law$3https://scigraph.springernature.com/ontologies/product-market-codes/R20000 615 0$aFood?Biotechnology. 615 0$aPublic health. 615 0$aAgriculture. 615 0$aLaw?Europe. 615 14$aFood Science. 615 24$aPublic Health. 615 24$aAgriculture. 615 24$aEuropean Law. 676 $a664.06 700 $aLaganà$b Pasqualina$4aut$4http://id.loc.gov/vocabulary/relators/aut$0918922 702 $aAvventuroso$b Emanuela$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aRomano$b Giovanni$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aGioffré$b Maria Eufemia$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aPatanè$b Paolo$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMoscato$b Umberto$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aDelia$b Santi$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254160503321 996 $aChemistry and Hygiene of Food Additives$92060933 997 $aUNINA