Food Additives

Front Cover
A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate
CRC Press, Nov 1, 2001 - Technology & Engineering - 952 pages
4 Reviews
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
 

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good book for food toxicologist as food aditives

Contents

1 Introduction to Food Additives
1
2 Food Additive Intake Assessment
11
3 Risks and Benefits of Food Additives
29
4 Food Additives and Hypersensitivity
46
5 The Role of Food Additives and Chemicals in Behavioral Learning Activity and Sleep Problems in Children
96
6 Consumer Attitudes Toward Food Additives
111
7 Food Additives in the European Union
120
8 Regulation of Food Additives in the United States
198
16 Synthetic Food Colorants
500
17 Natural Color Additives
527
18 Antioxidants
552
19 Antibrowning Agents
574
20 Antimicrobial Agents
596
21 pH Control Agents and Acidulants
660
22 Enzymes
705
23 Emulsifiers
756

9 Nutritional Additives
227
10 Essential Fatty Acids as Food Additives
286
11 Fat Substitutes and Replacers
326
12 Food Additives for Special Dietary Purposes
356
13 Flavoring Agents
368
14 Flavor Enhancers
422
15 Sweeteners
467
24 A Comprehensive Review of Commercial Starches and Their Potential in Foods
812
25 Food Phosphates
869
Appendix 1
964
Appendix 2
966
Appendix 3
986
Index
988
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