Published January 15, 1997
by Springer .
Written in English
|Contributions||S.F. Laichena (Translator)|
|The Physical Object|
|Number of Pages||287|
The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of. Food additive includes preservatives, sweeteners, color additives, flavors and spices, flavor enhancers, nutrient supplements, emulsifiers, texturing agents, acidulants, and enzymes. Disinfection of food processing premises and equipment is Cited by: 7. The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical. The chemical preservation of food plays an essential role in both food science and the food processing industry. Despite its importance, however, information has remained dispersed in journals and handbooks. Now, the two authors, both leading research scientists at Hoechst, provide the first comprehensive overview of all aspects of food preservation by chemical techniques.4/5(3).
A.C. Alting, F. van de Velde, in Natural Food Additives, Ingredients and Flavourings, Antimicrobial peptides. Chemical food preservatives are widely used in the food industry and are invariably cheap ingredients that are effective against a wide range of spoilage organisms. Chemical food preservatives include compounds such as sodium benzoate, benzoic acid, nitrites, sulfites. Antimicrobial Food Additives: Characteristics - Uses - Effects: Medicine & Health Science Books @ The global antimicrobial additives market size was valued at USD billion in and is projected to expand at a revenue-based CAGR of % from to Swiftly growing population and urbanization coupled with the increasing awareness regarding health-issues in emerging economies of Asia Pacific are likely to assist end-use industries, which in turn is expected to escalate the demand. Agents that are considered direct food additives do provide technical effects to the final food product and should be listed on the food label by their common (or usual) name [21 CFR Part ]. The use of any antimicrobial depends on several factors, such as desired effect, legal limits of use and effect on the food.
Antimicrobial compounds are administered in the feed at low dose rates relative to high doses required for therapeutic effects. Feed additives can be given once the rumen is functioning, although some antibiotic compounds can be fed to calves before this point. is an important concern regarding the widespread use of antimicrobial feed. Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on Author: Işıl Var, Sinan Uzunlu. Antimicrobial Food Additives: Characteristics - Uses - Effects 2nd rev. and enlarged ed. Edition by Erich Lück (Author) › Visit Amazon's Erich Lück Page. Find all the books, read about the author, and more. See search results for this Cited by: Food Science *immediately available upon purchase as print book shipments may be delayed due to the COVID crisis. ebook access is temporary and does not include ownership of the ebook. Only valid for books with an ebook version.