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Natural Additives in Foods

Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades,...

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Detalles Bibliográficos
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Valencia, German Ayala (Editor)
Formato: Electrónico eBook
Lenguaje:inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2023.
Edición:1st ed. 2023.
Materias:
Food science.
Food > Analysis.
Chemistry.
Food > Microbiology.
Food Science.
Food Chemistry.
Food Microbiology.
Food Analysis.
Food Studies.
Acceso en línea:https://doi.org/10.1007/978-3-031-17346-2
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Tabla de Contenidos:
  • Food Additives: Importance, Classification, and Adverse Reactions in Humans.
  • Natural Antioxidants
  • Natural Antimicrobials
  • Natural Colorants
  • Natural Sweeteners
  • Vegetal and Microbial Sources of Natural Additives and their Food Applications
  • Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives
  • Preservation of Natural Food Additives
  • Effect of Thermal Treatments on the Properties of Natural Food Additives
  • Effect of Nonthermal Treatments on the Properties of Natural Food Additives
  • Toxicological Aspects of Natural Food Additives
  • Consumer Attitudes Toward Natural Food Additives
  • Regulation of Natural Food Additives.

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