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  • Ký hiệu PL/XG: 664 F6861
    Nhan đề: Food additives /
ISBN 9789535134893
DDC 664
Nhan đề Food additives / Desiree Nedra Karunaratne, Geethi Pamunuwa
Thông tin xuất bản Croatia : InTechOpen, 2017
Mô tả vật lý viii, 166 pages. : ill ; 24 cm.
Tóm tắt Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.
Thuật ngữ chủ đề Food additives
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Tác giả(bs) CN Karunaratne, Desiree Nedra
Tác giả(bs) CN Pamunuwa, Geethi
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245 |aFood additives / |cDesiree Nedra Karunaratne, Geethi Pamunuwa
260 |aCroatia : |bInTechOpen, |c2017
300 |aviii, 166 pages. : |bill ; |c24 cm.
520 |aFood additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.
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650 |aFood additives
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ Kỹ thuật Hoá học
700 |aKarunaratne, Desiree Nedra |eeditor
700 |aPamunuwa, Geethi|eeditor
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