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Chemistry and Hygiene of Food Additives, 1st ed. 2017 Chemistry of Foods Series

Langue : Anglais

Auteurs :

Couverture de l’ouvrage Chemistry and Hygiene of Food Additives

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation ? including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

Classification and Technological purposes of Food Additives: the European point of view.- The Codex Alimentarius and the European Legislation on Food Additives.- Food Additives and Effects on the Microbial Ecology in Yoghurts.- Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers.

Pasqualina Laganà is a Biologist with a MSc from the University of Messina, Italy, and specialisations in General Pathology (1992) and Chemistry and Food Technologies (2000). Graduated in ‘Risks and disorders in the Work’ (1998) and in ‘Parasitology of Territory’ (2009), she has also obtained in 2013 a Master in ‘Epidemiology and Biostatistics’ (Università Cattolica del Sacro Cuore, Rome, Italy). Since 1996 she has been Adjunct Professor of General and Applied Hygiene, and Researcher at the Faculty of Medicine and Surgery at the University of Messina. Member of the Italian Society of Hygiene, Preventive Medicine and Public Health (S.It.I.), and the Italian Study Group Hospital Hygiene and Italian Foods Group, she is also the Responsible of Analysis within the Regional Reference Laboratory for clinical and environmental Legionella Surveillance (branch of Messina, Sicily) since 2012, and the Head of the Laboratory from October 2016 onwards. She is a member of the Editorial Board of several Journals, including the Journal of Clinical Microbiology and Biochemical Technology (JCMBT), Zeszyty Naukowe (Gdynia Maritime  University, Poland), Global Drugs and Therapeutics (GDT) and EC Microbiology (ECMI). She is also a Referee for various international scientific journals and the author of 70 publications indexed in Medline and other databases.

Emanuela Avventuroso is a Medical Surgeon graduated from University of Messina, Italy. Since 2012 she is a Doctor in Specialist Training in Hygiene and Preventive Medicine at the University of Messina. Dr Avventuroso had the opportunity to deepen some of the different areas within Hygiene and Public Health, particularly in the early years of her specialisation in Food and Environmental Hygiene, and then taking care of Vaccinations, Infectious Diseases and Health Management.

Giovanni Romano is a dietician with a MSc cum laude at the University of Messina, Italy, and he holds a ‘spor

Provides an overview of relevant guidelines for the use of food additives in Europe

Gives case studies of how food additives are used in the dairy industry

Explains the fundamentals of the risks associated with food additives

Includes supplementary material: sn.pub/extras

Includes supplementary material: sn.pub/extras

Date de parution :

Ouvrage de 46 p.

15.5x23.5 cm

Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).

58,01 €

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