Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Today, the variety of food items—mainly fast foods—is greatly increasing for food lovers. Due to tremendous advancements, synthetic and natural supplements are added to these food items and beverages in huge amounts, sometimes with serious consequences. For example, when color preservatives overshoot the sanctioned limit, they gradually cause hyperactivity in children. Therefore, it is mandatory to ensure that the food quality and supplements being added to food for consumption are safe. Consequently, this book contains detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.

A brief description of the topics presented in each chapter of the book follows, starting with the first chapter on health-related aspects such as the limited use of additives to perform and fulfill a certain function within the legal framework. The various rules for consumer safety that should be followed for food to remain healthy and nutritious and the importance of spreading awareness about food adulteration are discussed. The next chapter presents various facts about additives and preservatives used in food processing and preservation, and their health implications. For example, the effect of additives on the population, especially children, as consumption of additives is related to hyperactivity and hypersensitivity. Synthetic additives should especially be avoided due to their potential toxic effect.