Natural Food Additives
Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overa...
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| Formato: | Libro |
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IntechOpen
2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=4007505&site=ehost-live header: @attributes: shortDbName: nlebk uiTerm: 4007505 longDbName: eBook Collection (EBSCOhost) uiTag: AN controlInfo: bkinfo: btl: Natural Food Additives aug: au: Miguel Ángel Prieto Paz Otero María Carpena Rodriguez isbn: 9781839689598 9781839689611 imageinfo: pubinfo: dt: @attributes: year: 2022 month: 01 day: 01 dtAvail: @attributes: year: 2024 month: 10 day: 04 pub: IntechOpen pubContract: Intech Open place: London price: 0.01 limitsGroup: maxCheckoutDays: 1500 pda: N printPagesOffline: 100 printPagesOnline: 100 previewPages: 10000 prePubGroup: dewey: @attributes: class: 664.06 item: 664 .06 lc: @attributes: class: Internet Access AEU item: In ternet Access AEU artinfo: ui: 4007505 1348995100 formats: fmt: @attributes: type: EB doid: NL$4007505$PDF caption: PDF download: Y tig: atl: Natural Food Additives ptl: Natural Food Additives aug: au: Miguel Ángel Prieto Paz Otero María Carpena Rodriguez su: Food additives sug: subj: SCIENCE / Life Sciences / Biochemistry Food additives ab: Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more. pubtype: eBook doctype: Book ougenre: Book language: English copyright: @attributes: flag: N copyrightText: holdings: @attributes: islocal: N |
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