{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":23,"n_cols":5,"rows_kept":23,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[16,2,16,3],[17,2,17,3],[20,2,20,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910254160503321"]
[null,null,"Autore",null,"Laganà Pasqualina"]
[null,null,"Titolo",null,"Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017"]
[null,null,"ISBN",null,"3-319-57042-0"]
[null,null,"Edizione",null,"[1st ed. 2017.]"]
[null,null,"Descrizione fisica",null,"1 online resource (IX, 46 p. 1 illus. in color.)"]
[null,null,"Collana",null,"Chemistry of Foods, , 2199-689X"]
[null,null,"Disciplina",null,"664.06"]
[null,null,"Soggetti",null,"Food—Biotechnology"]
[{"$nulls":4},"Public health"]
[{"$nulls":4},"Agriculture"]
[{"$nulls":4},"Law—Europe"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Public Health"]
[{"$nulls":4},"European Law"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters."]
[null,null,"Nota di contenuto",null,"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."]
[null,null,null,"Sommario/riassunto","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 "]
[{"$nulls":4},"researchers working in the area of food production and international regulation, both in academia and industry."]