Full title: The chemistry of food additives and preservatives / Titus A.M. Msagati.

Author/creator: Msagati, Titus A. M.

Date: 2012..

Call Numbers: G 2013/345

Record Identifier: 74VvybjAwNll

Language: English

Formats: Books

Contents: p. cm., Machine generated contents note: 1.Antioxidants and Radical Scavengers -- 1.1.Chemistry of free radicals and antioxidants -- 1.2.Types of antioxidants -- 1.3.Efficacy of different antioxidants -- 1.4.Action mechanisms of antioxidants -- 1.5.Structure--activity relationship of antioxidants -- 1.6.Factors affecting antioxidant activity -- 1.7.Quality assessment of dietary antioxidants -- 1.8.How safe are food antioxidants? -- 1.9.Summary -- References -- Further reading -- 2.Emulsifiers -- 2.1.Mechanisms of food emulsifiers -- 2.2.The role of emulsifiers in foods -- 2.3.Classification of emulsifiers -- 2.4.Types of food emulsifiers -- 2.5.Quality and analysis of food emulsifiers -- 2.6.Foods containing emulsifiers -- References -- Further reading -- 3.Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives -- 3.1.Introduction to stabilisers, thickeners and gelling agents -- 3.2.Polysaccharides -- 3.3.Protein-based food stabilisers --, Contents note continued: 3.4.Quality control of food stabilisers and thickeners -- 3.5.Analytical methods -- References -- Further reading -- 4.Sweeteners -- 4.1.Introduction to sweeteners -- 4.2.Properties of sweeteners -- 4.3.Intense sweeteners in foods -- 4.4.Bulk food sweeteners -- 4.5.Quality assurance and quality control -- 4.6.Analytical methods -- References -- Further reading -- 5.Fragrances, Flavouring Agents and Enhancers -- 5.1.Introduction to flavours and flavouring agents -- 5.2.Classification of food flavourings -- 5.3.Chemistry of food flavourings -- 5.4.Quality control of flavour compounds -- 5.5.Analytical methods for the analysis of food flavourings -- References -- Further reading -- 6.Food Acids and Acidity Regulators -- 6.1.What are food acids and acid regulators? -- 6.2.Types of food acids -- 6.3.Uses of food acids -- References -- Further reading -- 7.Food Colour and Colour Retention Agents -- 7.1.Why add colourants to foods? --, Contents note continued: 7.2.Classification of food colourants -- 7.3.Overview of colourants -- 7.4.Chemistry of food colourants -- 7.5.Extraction from natural sources -- 7.6.Quality assurance of food colourants -- 7.7.Analytical methods -- References -- 8.Flour Treatment/Improving Agents -- 8.1.What are flour treatment/improving agents? -- 8.2.Flour maturing agents -- 8.3.Flour bleaching agents -- 8.4.Flour processing agents -- References -- 9.Anticaking Agents -- 9.1.The caking phenomena -- 9.2.Mechanisms of caking -- 9.3.Classification of anticaking agents -- 9.4.Anticaking agents in use -- References -- Further reading -- 10.Humectants -- 10.1.Humectants and moisture control -- 10.2.Classification of humectants -- References -- 11.Antifoaming Agents -- 11.1.Sources of foam in food processing -- 11.2.Properties of antifoaming agents -- 11.3.Mechanisms of antifoaming and foam destabilisation -- 11.4.Synthetic defoamers -- 11.5.Natural defoamers -- References --, Contents note continued: 12.Minerals and Mineral Salts -- 12.1.The importance of minerals and mineral salts -- 12.2.Inorganic mineral salts -- 12.3.Organic mineral salts -- References -- 13.Dietary Supplements -- 13.1.Introduction to dietary supplements -- 13.2.Classification of vitamins -- 13.3.Vitamin A (retinols) -- 13.4.Vitamin D (calciferol) -- 13.5.Vitamin E -- 13.6.Vitamin K -- 13.7.Vitamin B -- 13.8.Vitamin C (L-ascorbic acid) -- 13.9.Conclusions -- References -- 14.Glazing Agents -- 14.1.Introduction to glazing agents -- 14.2.Mineral hydrocarbon glazes -- 14.3.Chemistry of MHCs -- 14.4.Conclusion -- References -- 15.Preservatives -- 15.1.Preservatives: Past, present and future -- 15.2.Natural food preservatives -- 15.3.Traditional food preservation methods -- 15.4.Artificial preservative agents -- 15.5.Modern food preservation techniques -- 15.6.Safety concerns of food preservatives -- 15.7.Analytical methods for the determination of preservative residues --, Contents note continued: 15.8.Conclusions -- References -- Further reading -- 16.Nutraceuticals and Functional Foods -- 16.1.What are nutraceuticals? -- 16.2.Classification of nutraceuticals -- 16.3.Mechanisms of action -- 16.4.Conclusion -- References -- Further reading -- 17.Nutritional Genomics: Nutrigenetics and Nutrigenomics -- 17.1.Nutrition and gene expression -- 17.2.Nutrigenetic areas of application -- 17.3.Analytical methods for nutrigenetical food functions -- 17.4.Conclusion -- References -- 18.Probiotic Foods and Dietary Supplements -- 18.1.Microbial gut flora activity -- 18.2.Probiotics and nutrition -- 18.3.Probiotics and health -- 18.4.Safety and stability of probiotics -- 18.5.Suitable dietary carriers for probiotics -- 18.6.Assessment of probiotics in foodstuffs and supplements -- 18.7.Conclusions -- References -- 19.Prebiotics -- 19.1.Prebiotics and health -- 19.2.Factors that influence the activity and effectiveness of prebiotics --, Contents note continued: 19.3.Types of oligosaccharides -- 19.4.Quality assessment of prebiotics -- 19.5.Conclusions -- References -- 20.Synbiotics -- 20.1.Synbiotic foods and health -- 20.2.Health benefits of synbiotics -- 20.3.Mechanism of action of synbiotics -- 20.4.The future of synbotic foods -- References -- 21.Microencapsulation and Bioencapsulation -- 21.1.Introduction to microencapsulation and bioencapsulation -- 21.2.Commonly used food-grade microcapsules -- 21.3.Methods of food microencapsulation -- 21.4.Microencapsulation for food colourants -- 21.5.Bioencapsulation for probiotics -- 21.6.Conclusions -- References.

Publishers: Oxford ; Ames, Iowa : Wiley-Blackwell, 2012.

Notes: Includes bibliographical references and index.

Permalink: https://collection.sl.nsw.gov.au/record/74VvybjAwNll

DDC: 641.308

MMS ID: 991016224349702626