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Chemistry and hygiene of food additives

Lagana, Pasqualina.

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Chemistry and hygiene of food additives

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemistry and hygiene of food additives/ by Pasqualina Lagana ... [et al.].
other author:	Lagana, Pasqualina.
Published:	Cham :Springer International Publishing : : 2017.,
Description:	ix, 46 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Food additives. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-57042-6
ISBN:	9783319570426

Chemistry and hygiene of food additives
Chemistry and hygiene of food additives[electronic resource] /by Pasqualina Lagana ... [et al.]. - Cham :Springer International Publishing :2017. - ix, 46 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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.

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.

ISBN: 9783319570426

Standard No.: 10.1007/978-3-319-57042-6doiSubjects--Topical Terms:

660738
Food additives.

LC Class. No.: TX553.A3

Dewey Class. No.: 664.06

Chemistry and hygiene of food additives
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245 0 0 $a Chemistry and hygiene of food additives $h [electronic resource] / $c by Pasqualina Lagana ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a ix, 46 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a 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.
520 $a 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.
650 0 $a Food additives. $3 660738
650 0 $a Food additives $x Analysis. $3 800050
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Public Health. $3 624351
650 2 4 $a Agriculture. $3 518588
650 2 4 $a European Law. $3 1566626
700 1 $a Lagana, Pasqualina. $3 2156346
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830 0 $a SpringerBriefs in molecular science. $3 1565866
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-57042-6
950 $a Chemistry and Materials Science (Springer-11644)