000			05110cam a2200445Mi 4500
001			on1154524777
003			OCoLC
005			20240726104906.0
008			200919s2020 si o 000 0 eng d
040			_aEBLCP _beng _epn _erda _cEBLCP _dUKAHL _dYDX _dNT _dEBLCP _dOCLCO _dNT
020			_a981144613X
020			_a9789811446139 _q((electronic)l(electronic)ctronic)
050	0	4	_aTX531 _b.F663 2020
049			_aMAIN
100	1		_aNabavi, Seyed Mohammad. _e1
245	1	0	_aFood Additives and Human Health
260			_aSingapore : _bBentham Science Publishers, _c(c)2020.
300			_a1 online resource (353 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
504			_a2
505	0	0	_aCover -- _tTitle -- _tCopyright -- _tEnd User License Agreement -- _tContents -- _tPreface -- _tList of Contributors -- _tDedication -- _tHistorical Background of Food Additives, Their Advantages and Drawbacks -- _tShafaq Asif1, Muhammed Bule2, Fazlullah Khan3 and Kamal Niaz4,* -- _tINTRODUCTION -- _tBACKGROUND OF FOOD ADDITIVES -- _tADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES -- _tGroups of Food Additives -- _tCONCLUSION AND FUTURE ASPECTS -- _tAUTHOR CONTRIBUTIONS -- _tCONSENT FOR PUBLICATION -- _tCONFLICT OF INTEREST -- _tACKNOWLEDGEMENTS -- _tREFERENCES -- _tHuman Health Implications of Specific Group of Food Additives
505	0	0	_aMaria Concetta Tenuta and Mariarosaria Leporini* -- _tINTRODUCTION -- _tNatural Antimicrobials -- _tNatural Antioxidants -- _tAntibrowning Agents -- _tNutritional Additives -- _tFood Colorants -- _tPigments from Animal and Insect Sources -- _tCochineal -- _tHeme Pigments -- _tFlavouring Agents -- _tNatural Raw Materials -- _tCONCLUDING REMARKS -- _tCONSENT FOR PUBLICATION -- _tCONFLICT OF INTEREST -- _tACKNOWLEDGEMENTS -- _tREFERENCES -- _tAnti-Browning Agents -- _tFaiza Mumtaz1,2, Fazlullah Khan3,4 and Kamal Niaz5,* -- _tINTRODUCTION -- _tMECHANISM OF ENZYMATIC BROWNING -- _tANTI-BROWNING AGENTS -- _tOrganic Acids -- _tCitric Acid
505	0	0	_aOxalic Acid -- _tAcetic Acid -- _tPhenolic Acids -- _tKojic acid -- _tCinnamic Acid -- _tAscorbic Acid and Its Derivatives -- _tSulfhydryl Compounds/Sulfur Containing Amino Acids -- _tCysteine -- _tGlutathione -- _tCyclodextrins and Chitosan -- _tResorcinols -- _t4-hexyl Resorcinol -- _tPhosphate-based Compounds -- _tOther Miscellaneous Compounds -- _tEDTA -- _tAmino Acids, Peptides and Protein -- _tSodium Chloride -- _tCalcium Chloride -- _tAromatic Carboxylic Acids -- _tOther Anions -- _tANTI-BROWNING AGENTS FROM NATURAL SOURCES -- _tHoney -- _tAliphatic Alcohols -- _tCOMBINED USE OF ANTI-BROWNING AGENTS -- _tCONCLUSION
505	0	0	_aCONSENT FOR PUBLICATION -- _tCONFLICT OF INTEREST -- _tACKNOWLEDGEMENTS -- _tREFERENCES -- _tAntioxidant Food Additives -- _tIlias Marmouzi1,*, Shahira M. Ezzat2,3, Mourad Kharbach1,4 and Abdelhakim Bouyahya5 -- _tINTRODUCTION -- _tFood rancidity and Auto-Oxidation -- _tMechanisms of Antioxidant Activity -- _tNatural and Synthetic Antioxidants -- _tPlant Extracts and Polyphenolic Compounds -- _tTocopherols -- _tAscorbates -- _tGallates -- _tButylates -- _tOther Functional Groups -- _tCONCLUSION -- _tCONSENT FOR PUBLICATION -- _tCONFLICT OF INTEREST -- _tACKNOWLEDGEMENTS -- _tREFERENCES -- _tAntimicrobial Agents
505	0	0	_aOvais Sideeq1,2, Fazlullah Khan2,3 and Kamal Niaz4,* -- _tINTRODUCTION -- _tCLASSIFICATION OF ANTIMICROBIAL AGENTS -- _tAntibacterial Agents -- _tAntifungal Agents -- _tAntiviral Agents -- _tAntiparasitic Agents -- _tANTIMICROBIALS FROM NATURAL SOURCES -- _tEssential Oils -- _tAntimicrobial Pesticides -- _tPHYSICAL AGENTS -- _tHeat -- _tRadiation -- _tANTIMICROBIALS USE IN FOODS -- _tCONCLUSION -- _tCONSENT FOR PUBLICATION -- _tCONFLICT OF INTEREST -- _tACKNOWLEDGEMENTS -- _tREFERENCES -- _tEssential Oils -- _tRegiane Ribeiro-Santos1,*, Mariana Andrade2 and Ana Sanches-Silva3,4 -- _tINTRODUCTION -- _tANTIMICROBIAL AND ANTIOXIDANT EOS
500			_aLEGAL ASPECTS AND LIMITATIONS
520	0		_aThis reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features:- Covers a wide range of natural and synthetic food additives- Covers health related topics relevant to.
530			_a2 _ub
650		0	_aFood additives _xHealth aspects.
655		1	_aElectronic Books.
700	1		_aLoizzo, Monica Rosa.
700	1		_aTundis, Rosa.
856	4	0	_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2469387&site=eds-live&custid=s3260518 _zClick to access digital title | log in using your CIU ID number and my.ciu.edu password
942			_cOB _D _eEB _hTX _m2020 _QOL _R _x _8NFIC _2LOC
994			_a92 _bNT
999			_c81923 _d81923
902			_a1 _bCynthia Snell _c1 _dCynthia Snell