Food Preservatives

Author : Nicholas J. Russell,Grahame W. Gould
Publisher : Springer Science & Business Media
Page : 394 pages
File Size : 52,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9780387300429

Get Book

Food Preservatives by Nicholas J. Russell,Grahame W. Gould Pdf

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.

Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 54,7 Mb
Release : 2012-12-17
Category : Technology & Engineering
ISBN : 9781118274149

Get Book

The Chemistry of Food Additives and Preservatives by Titus A. M. Msagati Pdf

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.

Author : Judith E. Foulke
Publisher : Unknown
Page : 6 pages
File Size : 46,9 Mb
Release : 1993
Category : Food preservatives
ISBN : IND:30000044581092

Get Book

A Fresh Look at Food Preservatives by Judith E. Foulke Pdf

Author : Jim Smith,Lily Hong-Shum
Publisher : John Wiley & Sons
Page : 1038 pages
File Size : 46,7 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405172417

Get Book

Food Additives Data Book by Jim Smith,Lily Hong-Shum Pdf

This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.

Author : Ruth Winter
Publisher : Crown Archetype
Page : 607 pages
File Size : 40,6 Mb
Release : 2009-04-14
Category : Health & Fitness
ISBN : 9780307452597

Get Book

A Consumer's Dictionary of Food Additives, 7th Edition by Ruth Winter Pdf

An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe and what you should leave on the grocery-store shelves. In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You’ll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables. Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 48,5 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

Get Book

Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Chris Lecos
Publisher : Unknown
Page : 4 pages
File Size : 44,8 Mb
Release : 1985
Category : Food preservatives
ISBN : IND:32000009499080

Get Book

Food Preservatives by Chris Lecos Pdf

Author : Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama
Publisher : CRC Press
Page : 232 pages
File Size : 42,5 Mb
Release : 2023-11-16
Category : Technology & Engineering
ISBN : 9781000836752

Get Book

Natural Food Preservatives by Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama Pdf

Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and ε-polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies.

Author : Judith E. Foulke
Publisher : Unknown
Page : 6 pages
File Size : 41,8 Mb
Release : 1994
Category : Food preservatives
ISBN : IND:30000050012222

Get Book

A Fresh Look at Food Preservatives by Judith E. Foulke Pdf

Author : Anonim
Publisher : Unknown
Page : 1064 pages
File Size : 41,7 Mb
Release : 1906
Category : Coloring matter
ISBN : STANFORD:36105019648695

Get Book

Influence of Food Preservatives and Artificial Colors on Digestion and Health ... by Anonim Pdf

Author : Mohammad U. H. Joardder,Mahadi Hasan Masud
Publisher : Springer
Page : 245 pages
File Size : 43,7 Mb
Release : 2019-04-23
Category : Technology & Engineering
ISBN : 9783030115302

Get Book

Food Preservation in Developing Countries: Challenges and Solutions by Mohammad U. H. Joardder,Mahadi Hasan Masud Pdf

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 40,6 Mb
Release : 2012-09-12
Category : Technology & Engineering
ISBN : 9781118274118

Get Book

The Chemistry of Food Additives and Preservatives by Titus A. M. Msagati Pdf

Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a food has an effect upon its chemistry and structure as well as its sensory characteristics. Additives are usually characterised by where they come from (for example, whether they are natural or synthetic), by their purpose (such as improving shelf life) and the risks associated with them (such as their toxicity, and any side effects upon the consumer). Although in recent years the trend in consumer marketing has been to trumpet a lack of additives and preservatives, with ‘artificial ingredients’ commonly seen in a negative light, there nevertheless remains a wide variety of additives and preservatives that are crucial both to producers and consumers, without which the quality of the food would suffer. Chemistry of Food Additives and Preservatives is an up-to-date reference guide to the wide range of different types of additives used in the food industry today. It looks at the processes involved in adding preservatives and additives to foods, and the mechanisms and methods used. The book provides 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 may have multiple functionalities. This book also covers numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured. Chemistry of Food Additives and Preservatives is an ideal reference for food chemists, food safety specialists and agencies, food processors who are working with additives and preservatives, and food regulators and policy makers. Written in an accessible style and covering a broad range of food additives and preservatives, the book offers an in-depth analysis of the chemical interactions of food additives and preservatives with the natural composition of the foods to which they are added. It is a unique and ground-breaking treatment of a topic vital to both the food industry and the researcher.

Author : D Baines,R Seal
Publisher : Elsevier
Page : 488 pages
File Size : 50,8 Mb
Release : 2012-03-21
Category : Technology & Engineering
ISBN : 9780857095725

Get Book

Natural Food Additives, Ingredients and Flavourings by D Baines,R Seal Pdf

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Author : Alexandru Grumezescu
Publisher : Academic Press
Page : 792 pages
File Size : 52,8 Mb
Release : 2016-08-31
Category : Technology & Engineering
ISBN : 9780128043745

Get Book

Food Preservation by Alexandru Grumezescu Pdf

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Author : Peter Zeuthen,Leif Bøgh-Sørensen
Publisher : Elsevier
Page : 600 pages
File Size : 52,8 Mb
Release : 2003-10-30
Category : Technology & Engineering
ISBN : 9781855737143

Get Book

Food Preservation Techniques by Peter Zeuthen,Leif Bøgh-Sørensen Pdf

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure