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Food Additive 2nd Edition by Yehia El Samragy ISBN 953510067X 9789535100676

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Food Additive 2nd Edition Yehia El-Samragy Digital Instant Download

Author(s): Yehia El-Samragy
ISBN(s): 9789535100676, 953510067X
Edition: 2nd
File Details: PDF, 12.49 MB
Year: 2012
Language: english
SKU: EB-5524254 Category: Tag:

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Product details:

ISBN 10: 953510067X

ISBN 13: 9789535100676 

Author: Yehia El-Samragy

A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.

Table of contents:

  1. Food Additive

  2. The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies

  3. Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin

  4. Emerging Preservation Methods for Fruit Juices and Beverages

  5. Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria

  6. Guar Foaming Albumin – A Foam Stabilizer

  7. Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

  8. Biotechnological Production of Xylitol from Agro-Industrial Wastes

  9. Rosemary Compounds as Nutraceutical Health Products

  10. Potential of Probiotic Lactobacillus Strains as Food Additives

  11. Earth Food Spirulina (Arthrospira): Production and Quality Standards

  12. Aluminum in Food – The Nature and Contribution of Food Additives

  13. The Use of Blood and Derived Products as Food Additives

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Tags: Yehia El Samragy, Food, Additive