Chemistry of Food Additives and Preservatives

NOTE EDITORE

About the book The book will be an up-to-date reference guide to the range of different types of additives (both natural and synthetic) used in the food industry today. It will look at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book will contain 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. The book will also cover numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured.   What makes it different? Most books dealing with food chemistry discuss the main ingredients of food, but the chemistry of externally added ingredients such as additives and preservatives, and their interactions with the natural composition of the food, are not covered in any real depth. The success of Wileys own book by Alan Imeson, Food Stabilisers, Thickeners and Gelling Agents (STD: 425 units since Nov 09), has shown that there is a demand for books which look in depth at additives. The proposed book will cover a broader range of additives and preservatives than Imeson, making it more widely applicable across both industry and academia. It will also have a slightly different approach from Imeson, being based in food chemistry rather than food technology, and will offer a level of detail and depth which is not found in current food chemistry texts. (See Competition section below.)

SOMMARIO

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.

NOTE LIBRAIO

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.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781118274149
• Dimensioni: 244 x 16 x 170 mm Ø 646 gr
• Formato: Copertina rigida
• Pagine Arabe: 336