Chemistry and Hygiene of Food Additives

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 hyg...

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Bibliographic Details
Main Authors: Laganà, Pasqualina. (Author), Avventuroso, Emanuela. (Author), Romano, Giovanni. (Author), Gioffré, Maria Eufemia. (Author), Patanè, Paolo. (Author), Parisi, Salvatore. (Author), Moscato, Umberto. (Author), Delia, Santi. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series: SpringerBriefs in Molecular Science,
Subjects:
Chemistry.
Food > Biotechnology.
Public health.
Agriculture.
International law.
elektronické knihy
electronic books
ISBN: 9783319570426
Physical Description: 1 online resource (IX, 46 p. 1 illus. in color.)

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Table of contents

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020 |a 9783319570426 
024 7 |a 10.1007/978-3-319-57042-6  |2 doi 
100 1 |a Laganà, Pasqualina.  |e author. 
245 1 0 |a Chemistry and Hygiene of Food Additives /  |c by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (IX, 46 p. 1 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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 Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Public health. 
650 0 |a Agriculture. 
650 0 |a International law. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Avventuroso, Emanuela.  |e author. 
700 1 |a Romano, Giovanni.  |e author. 
700 1 |a Gioffré, Maria Eufemia.  |e author. 
700 1 |a Patanè, Paolo.  |e author. 
700 1 |a Parisi, Salvatore.  |e author. 
700 1 |a Moscato, Umberto.  |e author. 
700 1 |a Delia, Santi.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319570419 
830 0 |a SpringerBriefs in Molecular Science,  |x 2191-5407 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-57042-6  |y Plný text 
992 |c NTK-SpringerCHEMS 
999 |c 100580  |d 100580 
993 |x NEPOSILAT  |y EIZ 

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