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Chemistry of food additives and preservatives

Titre :	Chemistry of food additives and preservatives Ajouter au panier
Auteur(s) :	Titus A. M. Msagati
Type de document :	Livre
Sujets :	ANTIOXYGENE ; EMULSIFIANT ; AGENT DE TEXTURE ; ADDITIF ALIMENTAIRE ; EDULCORANT ; FLAVEUR ; COLORANT ; MOUSSE ; AGENT DE CONSERVATION ; SELS MINERAUX ; POLYHOLOSIDE ; VITAMINE ; ENCAPSULATION ; SANTE ; GOMME NATURELLE ; AROMATISANT ; EXHAUSTEUR DE GOUT ; PARFUM ; FARINE ; ALIMENT FONCTIONNEL
Résumé :	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.
Editeur(s) :	Chichester : Wiley-Blackwell
Date de publication :	2013
Format :	1 vol. (XIV-322 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Antioxidants and Radical Scavengers 1.1 Chemistry of free radicals and antioxidants 1.2 Types of antioxidants 1.3 Efficacy of different antioxidants 1.4 Action mechanisms of antioxidants 1.5 Structure–activity relationship of antioxidants 1.6 Factors affecting antioxidant activity 1.7 Quality assessment of dietary antioxidants 1.8 How safe are food antioxidants? 1.9 Summary 2 Emulsifiers 2.1 Mechanisms of food em[...] 1 Antioxidants and Radical Scavengers 1.1 Chemistry of free radicals and antioxidants 1.2 Types of antioxidants 1.3 Efficacy of different antioxidants 1.4 Action mechanisms of antioxidants 1.5 Structure–activity relationship of antioxidants 1.6 Factors affecting antioxidant activity 1.7 Quality assessment of dietary antioxidants 1.8 How safe are food antioxidants? 1.9 Summary 2 Emulsifiers 2.1 Mechanisms of food emulsifiers 2.2 The role of emulsifiers in foods 2.3 Classification of emulsifiers 2.4 Types of food emulsifiers 2.5 Quality and analysis of food emulsifiers 2.6 Foods containing emulsifiers 3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives 3.1 Introduction to stabilisers, thickeners and gelling agents 3.2 Polysaccharides 3.3 Protein-based food stabilisers 3.4 Quality control of food stabilisers and thickeners 3.5 Analytical methods 4 Sweeteners 4.1 Introduction to sweeteners 4.2 Properties of sweeteners 4.3 Intense sweeteners in foods 4.4 Bulk food sweeteners 4.5 Quality assurance and quality control 4.6 Analytical methods 5 Fragrances, Flavouring Agents and Enhancers 5.1 Introduction to flavours and flavouring agents 5.2 Classification of food flavourings 5.3 Chemistry of food flavourings 5.4 Quality control of flavour compounds 5.5 Analytical methods for the analysis of food flavouring 6 Food Acids and Acidity Regulators 6.1 What are food acids and acid regulators? 6.2 Types of food acids 6.3 Uses of food acids 7 Food Colour and Colour Retention Agents 7.1 Why add colourants to foods? 7.2 Classification of food colourants 7.3 Overview of colourants 7.4 Chemistry of food colourants 7.5 Extraction from natural sources 7.6 Quality assurance of food colourants 7.7 Analytical methods 8 Flour Treatment/Improving Agents 8.1 What are flour treatment/improving agents? 8.2 Flour maturing agents 8.3 Flour bleaching agents 8.4 Flour processing agents 9 Anticaking Agents 9.1 The caking phenomena 9.2 Mechanisms of caking 9.3 Classification of anticaking agents 9.4 Anticaking agents in use 10 Humectants 10.1 Humectants and moisture control 10.2 Classification of humectants 11 Antifoaming Agents 11.1 Sources of foam in food processing 11.2 Properties of antifoaming agents 11.3 Mechanisms of antifoaming and foam destabilisation 11.4 Synthetic defoamers 11.5 Natural defoamers 12 Minerals and Mineral Salts 12.1 The importance of minerals and mineral salts 12.2 Inorganic mineral salts 12.3 Organic mineral salts 13 Dietary Supplements 13.1 Introduction to dietary supplements 13.2 Classification of vitamins 13.3 Vitamin A (retinols) 13.4 Vitamin D (calciferol) 13.5 Vitamin E 13.6 Vitamin K 13.7 Vitamin B 13.8 Vitamin C (L-ascorbic acid) 14 Glazing Agents 14.1 Introduction to glazing agents 14.2 Mineral hydrocarbon glazes 14.3 Chemistry of MHCs 15 Preservatives 15.1 Preservatives: Past, present and future 15.2 Natural food preservatives 15.3 Traditional food preservation methods 15.4 Artificial preservative agents 15.5 Modern food preservation techniques 15.6 Safety concerns of food preservatives 15.7 Analytical methods for the determination of preservative residues 16 Nutraceuticals and Functional Foods 16.1 What are nutraceuticals? 16.2 Classification of nutraceuticals 16.3 Mechanisms of action 17 Nutritional Genomics: Nutrigenetics and Nutrigenomics 17.1 Nutrition and gene expression 17.2 Nutrigenetic areas of application 17.3 Analytical methods for nutrigenetical food functions 18 Probiotic Foods and Dietary Supplements 18.1 Microbial gut flora activity 18.2 Probiotics and nutrition 18.3 Probiotics and health 18.4 Safety and stability of probiotics 18.5 Suitable dietary carriers for probiotics 18.6 Assessment of probiotics in foodstuffs and supplements 19 Prebiotics 19.1 Prebiotics and health 19.2 Factors that influence the activity and effectiveness of prebiotics 19.3 Types of oligosaccharides 19.4 Quality assessment of prebiotics 20 Synbiotics 20.1 Synbiotic foods and health 20.2 Health benefits of synbiotics 20.3 Mechanism of action of synbiotics 20.4 The future of synbotic foods 21 Microencapsulation and Bioencapsulation 21.1 Introduction to microencapsulation and bioencapsulation 21.2 Commonly used food-grade microcapsules 21.3 Methods of food microencapsulation 21.4 Microencapsulation for food colourants 21.5 Bioencapsulation for probiotics
Langue(s) :	Anglais
Identifiant :	978-1-118-27414-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166178

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