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Food Additives - Analytical Methods (Hardcover)
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Food Additives - Analytical Methods (Hardcover)
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Food additive is any substance added to food to enhance the food
flavor, taste and appearance, to preserve the food or to improve
the food nutritional value. For centuries, our ancestors used salt
for meat and fish preservation, herbs for food flavoring, vinegar
for vegetable pickling and sugar for fruit preservation. Nowadays,
people enjoy a more flavorful, colorful, nutritious food, and the
development of food additive technology makes that possible. There
are thousands of ingredients that can be used as food additive. In
fact, people also have concerns about the use of food additive, as
some of them coming with unfamiliar name and complex chemical
structures. In addition, there are certain group of people have
allergies with specific food additive substance while the rest do
not. Therefore, the analysis of food additive is an obligatory
foundation of food manufacturers to ensure the safe use of food
additive to consumers. In this book, we will discuss general
aspects of food additive and the analytical methods for such
compounds. Starting by presenting an overview of food additive and
the intolerance value of them to people, the book will unveil the
theory, parameters and practical methods for food additive analysis
and regulations in food processing. Methods of food additive
analysis will be the main theme of this book. Some of the most
advanced technology in food additive analysis such as high pressure
liquid chromatography (HPLC), high throughput screening program,
voltametric techniques, mass spectrometry (MS) and more will be
presented. Each of the method will contain protocol to a specific
food additive group, pros and cons of that method compared against
others that can be a great reference to any scientist and food
producers. Advances on food technology have created hundreds of new
food additive substances every year. The last part of this book
will discuss about those compounds and their medical and
nutritional value. On the other hands, diseases related to food
additive consumption, such as autoimmune, will be also discussed.
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