دانلود کتاب Food Chemical Safety, Volume 2 - Additives

The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. Content:• Front Matter • Table of Contents •Part I. General Issues 1. Introduction 2. The Regulation of Additives in the EU 3. The Regulation of Additives in the USA •Part II. Analysing Additives 4. Risk Analysis of Food Additives 5. Analytical Methods: Quality Control and Selection 6. New Methods in Detecting Food Additives 7. Adverse Reactions to Food Additives •Part III. Specific Additives 8. Colorants 9. Safety Assessment of Flavor Ingredients 10. Sweeteners 11. Food Additives, Other than Colours and Sweeteners 12. The Regulation of Antioxidants in Food • Index