product iamge

Food Additive

This document was uploaded by one of our users. The uploader already confirmed that they had the permission to publish it. If you are author/publisher or own the copyright of this documents, please report to us by using this DMCA report form.

Download
Search on Amazon

Simply click on the Download Book button.

Yes, Book downloads on Ebookily are 100% Free.

Sometimes the book is free on Amazon As well, so go ahead and hit "Search on Amazon"

Author(s): Y. El-Samragy
Publisher: Intech
Year: 2012

Language: English
Pages: 268
Tags: Пищевая промышленность;Пищевые и биологически активные добавки;

Preface......Page 1
01_Food Additive......Page 13
02_The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies......Page 43
03_Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin......Page 61
04_Emerging Preservation Methods for Fruit Juices and Beverages......Page 77
05_Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria......Page 95
06_Guar Foaming Albumin – A Foam Stabilizer......Page 127
07_Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods......Page 137
08_Biotechnological Production of Xylitol from Agro-Industrial Wastes......Page 151
09_Rosemary Compounds as Nutraceutical Health Products......Page 169
10_Potential of Probiotic Lactobacillus Strains as Food Additives......Page 187
11_Earth Food Spirulina (Arthrospira): Production and Quality Standarts......Page 203
12_Aluminum in Food – The Nature and Contribution of Food Additives......Page 215
13_The Use of Blood and Derived Products as Food Additives......Page 241