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 sectorsExplores 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 ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients"

The interaction of the lithosphere and hydrosphere sets the boundary conditions for life, as water and the nutrients extracted from rocks are essential to all known life-forms. Water-rock interaction also affects the fate and transport of pollutants, mediates the long-term cycling of fluids and metals in the earth's crust, impacts the migration and storage of hydrocarbons in sedimentary basins, contributes to the carving and evolution of landscapes, and affects the evolution of geothermal and volcanic activity. At the longest timescales, water-rock interaction draws down carbon dioxide from the atmosphere and impacts climatic evolution. Several tools have contributed over the last decades to our growing understanding of water-rock interaction. For example, new uses of isotopes have led to novel interpretations of the evolution of fluid and rock chemistry over time. New modelling techniques have allowed elucidation of multi-component reactive transport at all temperatures and depths in the crust, while new microscopic and spectroscopic techniques have been used to investigate mineral surfaces and nanophases in environmental systems. New tools from molecular biology are now probing micro-organisms living at depth and at the surface of the Earth. In addition, field investigations measure ongoing water-rock interaction in modern day systems, allowing comparison to such interactions documented in the geological record. The 334 papers published in Volumes 1 and 2 of these Proceedings summarize current research from around the world on the broad area of water-rock interactions. These research results are of broad interest to students and professionals in geochemistry, hydrology, geology, environmental microbiology, vulcanology, and water chemistry studying both the fundamental and applied aspects of energy and natural resources.