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Food Additives and Human Health

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    Book

  • April 2020
  • Bentham Science Publishers Ltd
  • ID: 5026190

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 to 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.

 


Table of Contents

Chapter 1 Historical Background of Food Additives, Their Advantages and Drawbacks


  • Introduction
  • Background of Food Additives
  • Advantages and Disadvantages of Food Additives
  • Groups of Food Additives
  • Conclusion and Future Aspects
  • Author Contributions
  • Consent for Publication
  • Conflict of Interest
  • References

Chapter 2 Human Health Implications of Specific Group of Food Additives


  • Concluding Remarks
  • Consent for Publication
  • Conflict of Interest
  • Acknowledgements
  • References

Chapter 3 Anti-Browning Agents


  • Introduction
  • Mechanism of Enzymatic Browning
  • Anti-Browning Agents
  • Organic Acids
  • Citric Acid
  • Oxalic Acid
  • Acetic Acid
  • Phenolic Acids
  • Kojic Acid
  • Cinnamic Acid
  • Natural Antimicrobials
  • Natural Antioxidants
  • Antibrowning Agents
  • Nutritional Additives
  • Food Colorants
  • Pigments from Animal and Insect Sources
  • Cochineal
  • Heme Pigments
  • Flavouring Agents
  • Natural Raw Materials
  • Introduction
  • Ascorbic Acid and Its Derivatives
  • Sulfhydryl Compounds/Sulfur-Containing Amino Acids
  • Cysteine
  • Glutathione
  • Cyclodextrins and Chitosan
  • Resorcinols
  • 4-Hexyl Resorcinol
  • Phosphate-Based Compounds
  • Other Miscellaneous Compounds
  • Edta
  • Amino Acids, Peptides and Protein
  • Sodium Chloride
  • Calcium Chloride
  • Aromatic Carboxylic Acids
  • Other Anions
  • Anti-Browning Agents from Natural Sources
  • Honey
  • Aliphatic Alcohols
  • Combined Use of Anti-Browning Agents
  • Conclusion
  • Consent for Publication
  • Conflict of Interest
  • Acknowledgements
  • References

Chapter 4 Antioxidant Food Additives


  • Introduction
  • Tocopherols
  • Ascorbates
  • Gallates
  • Butylates
  • Other Functional Groups
  • Conclusion
  • Consent for Publication
  • Conflict of Interest
  • Acknowledgements
  • References

Chapter 5 Antimicrobial Agents


  • Introduction
  • Classification of Antimicrobial Agents
  • Antibacterial Agents
  • Antifungal Agents
  • Antiviral Agents
  • Antiparasitic Agents
  • Antimicrobials from Natural Sources
  • Food Rancidity and Auto-Oxidation
  • Mechanisms of Antioxidant Activity
  • Natural and Synthetic Antioxidants
  • Plant Extracts and Polyphenolic Compounds
  • Essential Oils
  • Antimicrobial Pesticides
  • Physical Agents
  • Heat
  • Radiation
  • Antimicrobials Use in Foods
  • Conclusion
  • Consent for Publication
  • Conflict of Interest
  • Acknowledgements
  • References

Chapter 6 Essential Oils


  • Introduction
  • Antimicrobial and Antioxidant Eos
  • Legal Aspects and Limitations
  • Positive and Adverse Health Effects
  • Conclusion
  • Consent for Publication
  • Conflict of Interest
  • Acknowledgements
  • References

Chapter 7 Colouring Agents


  • Introductory Section
  • Food Additives: the Particular Case of Colouring Agents
  • Physicochemical Properties of the Main Groups
  • Colouring Agents from Natural Origin
  • Colouring Agents from Synthetic Origin
  • Legislation and Regulatory Practices
  • Pharmacokinetic Data
  • Maximum Levels
  • Toxicological Data
  • Brilliant Blue FCF
  • Carmines, Carminic Acid and Cochineal
  • Indigo Carmine
  • Red 2G
  • Tartrazine
  • Vegetable Carbon
  • Concluding Remarks
  • Consent for Publication
  • Conflicts of Interest
  • Acknowledgements
  • References

Chapter 8 Flavour Enhancers


  • Introduction
  • Types of Flavor Enhancers
  • Natural Flavoring Substances
  • Nature-Identical Flavoring Substances
  • Artificial Flavoring Substances
  • Physicochemical Properties of Flavor Enhancers
  • Commonly Used Flavor Enhancers
  • Monosodium Glutamate (Msg)
  • Monopotassium Glutamate
  • Neohesperidine (Dc)
  • Inosinic Acid and Calcium Inosinate
  • Calcium Diglutamate (Cdg)
  • Uses of Flavor Enhancers As Food Additives
  • Herbs and Spices As a Flavor Enhancer
  • Condiments
  • Confectionery Products
  • Soft Drinks, Fruit Juices and Beverages
  • Legislative Framework of Flavor Enhancers
  • Commission Regulation No 1334/2008 of the European Parliament and of the Council of 16 December 2008
  • Regulation (Ec) No. 1333/2008
  • Maximum Usage Level of Flavor Enhancers
  • Reports on Toxicological Data of Flavor Enhancers and Its Adverse Health Effects
  • Reports on Positive Health Effects of Flavor Enhancers
  • Safety Assessment and Prohibited Flavor Enhancers
  • Conclusion
  • Consent for Publication
  • Conflicts of Interest
  • Acknowledgement
  • References

Chapter 9 Flavors (Including Umami Ingredients of Edible Mushrooms)


  • Introduction
  • Conclusion
  • Consent for Publication
  • Conflict of Interest
  • Acknowledgements
  • Major Flavor Types
  • Sweet Flavor
  • Sour Flavor
  • Bitter Flavor
  • Salty Flavor
  • Umami Flavor
  • Umami Ingredients of Edible Mushrooms
  • Flavourings and Flavorants
  • Natural Flavoring Agents
  • Synthetic Flavorings Agents
  • Flavours for Modifying Flavors
  • Health Benefits and Concerns of Flavors
  • The Significance of Flavors in Food Industry and Current Trends
  • References

Chapter 10 Sweeteners

Chapter 11 Emulsifiers


  • Introduction
  • Types of Food Emulsifiers
  • Mono and Diglycerides
  • Di-Acetyltartaric Esters of Monoglycerides (Datem)
  • Polyglycerol Esters
  • Lactylates
  • Sucrose Esters
  • Propylene Glycol Fatty Acid Esters
  • Lecithins
  • Physicochemical Properties of Emulsifiers
  • Origin of Emulsifiers
  • Uses of Emulsifiers As Food Additives
  • Halva Preparation
  • Cheese Making
  • Cake Baking
  • Gluten-Free Cookies Preparation
  • Rice Products
  • Legislation on Food Emulsifiers
  • Maximum Usage Level of Food Emulsifiers

Samples

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Author

  • Monica Rosa Loizzo
  • Rosa Tundis
  • Seyed Fazel Nabavi
  • Seyed Mohammad Nabavi