Publisher's Synopsis
Encyclopaedia of the Chemistry of Food Additives and Preservatives guide on the range of different types of additives 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. It consists full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used. The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. Food preservatives are classified into two main groups: antioxidants and antimicrobials. Antioxidants are compounds that delay or prevent the deterioration of foods by oxidative mechanisms. Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms in food. Antimicrobial Food Additives Characteristics, Uses, Effects is a valuable source of information for food specialists in industry, government authorities and nutritional science. First chapter focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Novel analytical tools for quality control in food science has been described in second chapter. Third chapter suggests that the hydroxyl and saponification values of the current JECFA specifications for Polysorbate 60 should be re-evaluated. The quantitative estimation of ion competition in ESI is proposed in fourth chapter. Fifth chapter presents a novel approach on the development and validation of an ion chromatography method for the simultaneous determination of seven food additives in cheeses. Sixth chapter reviews some of the specific uses of blood proteins in both the meat and non-meat industries and discusses the consumer issues hindering its maximal utilization. Seventh chapter emphasizes on food additive. Biosynthesis, purification and biotechnological use of exopolysaccharides produced by lactic acid bacteria has been described in chapter eight. Ninth chapter gives an approach on aluminum in food and potential of probiotic lactobacillus strains as food additives presented in tenth chapter. Last chapter emphasizes on rosemary compounds as nutraceutical health products.
