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Analytical methods for food additives
Woodhead Publishing Ltd, Jan 2004, Pages: 320
The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.
'Analytical Methods For Food Additives' addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.
'Analytical Methods For Food Additives' will be a standard work for the food industry in ensuring the accurate measurement of additives in foods.
About the authors
Roger Wood, Lucy Foster, Andrew Damant and Pauline Key all work on additive analysis for the UK Food Standards Agency.
Reviews
This will become a bible in the food industry
Food and Beverage Reporter
...warmly recommended to practitioners in industry, academics and authorities engaged in food control and analysis.
Advances in Food Sciences
...additives which are clearly and brilliantly detailed.
Food and Beverage Reporter
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