Editors: Seyed Mohammad Nabavi, Seyed Fazel Nabavi, Monica Rosa Loizzo, Rosa Tundis, Kasi Pandima Devi, Ana Sanches Silva

Food Additives and Human Health

eBook: US $99 Special Offer (PDF + Printed Copy): US $168
Printed Copy: US $119
Library License: US $396
ISBN: 978-981-14-4611-5 (Print)
ISBN: 978-981-14-4613-9 (Online)
Year of Publication: 2020
DOI: 10.2174/97898114461391200101

Introduction

This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health.

Key Features:

- Covers a wide range of natural and synthetic food additives

- Covers health related topics relevant to food additives

- Chapters are organized into specific, easy-to-read topics

- Provides bibliographic references for further reading

This book serves as a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.

Preface

- Pp. i
Seyed Mohammad Nabavi and Ana Sanches Silva
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List of Contributors

- Pp. ii-iv (3)
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Dedication

- Pp. v
Seyed Mohammad Nabavi and Ana Sanches Silva
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Historical Background of Food Additives, Their Advantages and Drawbacks

- Pp. 1-17 (17)
Shafaq Asif, Muhammed Bule, Fazlullah Khan and Kamal Niaz

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Human Health Implications of Specific Group of Food Additives

- Pp. 18-36 (19)
Maria Concetta Tenuta and Mariarosaria Leporini

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Anti-Browning Agents

- Pp. 37-60 (24)
Faiza Mumtaz, Fazlullah Khan and Kamal Niaz

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Antioxidant Food Additives

- Pp. 61-81 (21)
Ilias Marmouzi, Shahira M. Ezzat, Mourad Kharbach and Abdelhakim Bouyahya

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Antimicrobial Agents

- Pp. 82-103 (22)
Ovais Sideeq, Fazlullah Khan and Kamal Niaz

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Essential Oils

- Pp. 104-119 (16)
Regiane Ribeiro-Santos, Mariana Andrade and Ana Sanches-Silva

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Colouring Agents

- Pp. 120-153 (34)
Natália Martins and Isabel C.F.R. Ferreira

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Flavour Enhancers

- Pp. 154-172 (19)
Mahalingam Jeyakumar and Kasi Pandima Devi

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Flavors (Including Umami Ingredients of Edible Mushrooms)

- Pp. 173-190 (18)
Raees Khan, Faiz-ur- Rahman, Shehzad Mehmood, Saima Ali, Sheikh Zain Ul Abidin, Abdul Samad Mumtaz, Ejaz Aziz, Riffat Batool, Hussain Badshah and Ömer Kiliç

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Sweeteners

- Pp. 191-211 (21)
Francesca Aiello

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Emulsifiers

- Pp. 212-232 (21)
Devasahayam Jaya Balan and Kasi Pandima Devi

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Stabilizers (Including pH Control Agents and Phosphates)

- Pp. 233-245 (13)
Tarun Belwal, Hari Prasad Devkota, Ankur Kumar Goel and Indra D. Bhatt

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Indirect Additives

- Pp. 246-268 (23)
Mariana A. Andrade, Regiane Ribeiro-Santos, Seyed M. Nabavi and Ana Sanches-Silva

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Relation of Food Additives with Adverse Health Effects

- Pp. 269-283 (15)
Devesh Tewari, Pooja Patni, Sweta Bawari and Archana N. Sah

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Membranes and Membrane Operations in Functional Food Production

- Pp. 284-312 (29)
Carmela Conidi, Francesco Galiano, Alfredo Cassano and Alberto Figoli

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Controversies Regarding Food Additives and Future Trends

- Pp. 313-323 (11)
Ana Sanches Silva, Dalia Sánchez-Machado, Jaime López-Cervantes and Seyed M. Nabavi

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Subject Index

- Pp. 324-336 (13)
Seyed Mohammad Nabavi and Ana Sanches Silva
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