Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
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| Autore: |
Laganà Pasqualina
|
| Titolo: |
Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
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| Pubblicazione: | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Edizione: | 1st ed. 2017. |
| Descrizione fisica: | 1 online resource (IX, 46 p. 1 illus. in color.) |
| Disciplina: | 664.06 |
| Soggetto topico: | Food—Biotechnology |
| Public health | |
| Agriculture | |
| Law—Europe | |
| Food Science | |
| Public Health | |
| European Law | |
| Persona (resp. second.): | AvventurosoEmanuela |
| RomanoGiovanni | |
| GioffréMaria Eufemia | |
| PatanèPaolo | |
| ParisiSalvatore | |
| MoscatoUmberto | |
| DeliaSanti | |
| Nota di bibliografia: | Includes bibliographical references at the end of each chapters. |
| Nota di contenuto: | 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. |
| 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 researchers working in the area of food production and international regulation, both in academia and industry. |
| Titolo autorizzato: | Chemistry and Hygiene of Food Additives |
| ISBN: | 3-319-57042-0 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910254160503321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Chemistry of Foods, . 2199-689X