Chemistry of Food Additives and Preservatives
- 6h 11m
- Titus A. M. Msagati
- John Wiley & Sons (UK)
- 2013
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
About the Author
Dr Titus A. M. Msagati is a Senior Lecturer in the Department of Applied Chemistry at the University of Johannesburg, South Africa.
In this Book
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Introduction
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List of Abbreviations
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Antioxidants and Radical Scavengers
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Emulsifiers
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Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives
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Sweeteners
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Fragrances, Flavouring Agents and Enhancers
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Food Acids and Acidity Regulators
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Food Colour and Colour Retention Agents
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Flour Treatment/Improving Agents
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Anticaking Agents
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Humectants
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Antifoaming Agents
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Minerals and Mineral Salts
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Dietary Supplements
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Glazing Agents
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Preservatives
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Nutraceuticals and Functional Foods
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Nutritional Genomics—Nutrigenetics and Nutrigenomics
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Probiotic Foods and Dietary Supplements
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Prebiotics
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Synbiotics
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Microencapsulation and Bioencapsulation
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General Conclusions
