000 04383cam a2200481M 4500
001 986604115
003 PTSN
008 211121t2017 it a b 001 0 eng d
020 _a9783319570419
_q(paperback)
040 _beng
_erda
_dSFPAGOH
050 4 _aTX553.A3.2017
072 7 _aTEC
_x012000
_2bisacsh
245 0 0 _aChemistry and hygiene of food additives /
_cPasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia.
264 1 _aCham :
_bSpringer,
_c2017.
264 1 _c©2017
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aSpringerBriefs in molecular science, Chemistry of foods
505 0 _aAbout 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
505 8 _aSynthetic Antioxidants. BHA and BHT1.3.2.2 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
505 8 _a2.1.2 Food Additives. The Codex Alimentarius Viewpoint2.2 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
505 8 _a3.3 Food Additives for Yoghurt in Brief. The Use of Thickening AgentsReferences; 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
504 _aIncludes bibliographical references
506 _aAvailable to OhioLINK libraries
650 0 _aFood additives.
_0http://id.loc.gov/authorities/subjects/sh85050253
650 0 _aFood additives
_xAnalysis.
_0http://id.loc.gov/authorities/subjects/sh2008120915
655 4 _aElectronic books.
700 1 _aLaganà, Pasqualina,
_0http://id.loc.gov/authorities/names/n2016180817
_eauthor.
700 1 _aAvventuroso, Emanuela,
_eauthor.
700 1 _aRomano, Giovanni,
_0http://id.loc.gov/authorities/names/n2004004671
_eauthor.
700 1 _aGioffré, Maria Eufemia,
_eauthor.
700 1 _aPatanè, Paolo,
_eauthor.
710 2 _aOhio Library and Information Network.
_0http://id.loc.gov/authorities/names/no95058981
776 0 8 _cOriginal
_z9783319570419
_z3319570412
_w(OCoLC)978290131
830 0 _aSpringerBriefs in molecular science.
_pChemistry of foods.
_0http://id.loc.gov/authorities/names/no2014130112
907 _a.b10558068
_b21-11-21
_c23-02-21
998 _amgen
_b01-01-00
_ca
_d-
_e-
_f
_git
_h0
999 _c47139
_d47139