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Chemistry and Hygiene of Food Additives

  • Pasqualina Laganà
  • Emanuela Avventuroso
  • Giovanni Romano
  • Maria Eufemia Gioffré
  • Paolo Patanè
  • Salvatore Parisi
  • Umberto Moscato
  • Santi Delia

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-ix
  2. Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi et al.
    Pages 1-21
  3. Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi et al.
    Pages 23-32
  4. Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi et al.
    Pages 33-37
  5. Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi et al.
    Pages 39-46

About this book

Introduction

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

Keywords

Admissible Daily Intake Codex Alimentarius Food Additives European Union Guidelines Food Safety Inspection Probiotic Food Yoghurt Preparation

Authors and affiliations

  • Pasqualina Laganà
    • 1
  • Emanuela Avventuroso
    • 2
  • Giovanni Romano
    • 3
  • Maria Eufemia Gioffré
    • 4
  • Paolo Patanè
    • 5
  • Salvatore Parisi
    • 6
  • Umberto Moscato
    • 7
  • Santi Delia
    • 8
  1. 1.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  2. 2.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  3. 3.Territorial DieticianLamezia TermeItaly
  4. 4.Food Safety ConsultantMessinaItaly
  5. 5.University of MessinaMessinaItaly
  6. 6.Industrial ConsultantPalermoItaly
  7. 7.Department of Public HealthUniversità Cattolica del Sacro CuoreRomeItaly
  8. 8.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly

Bibliographic information