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Natural food additives, ingredients and flavourings /
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; Philadelphia :
Woodhead Publishing,
2012.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 233. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Natural food additives, ingredients and flavourings; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; References; 1 Defining the term 'natural' in the context of food products; 1.1 Introduction; 1.2 The definition of 'natural' in the European Union; 1.3 The definition of 'natural' in the United States; 1.4 The International Organization of the Flavour Industry guidelines for the interpretation of 'natural'; 1.5 The definition of 'natural' in other countries.
- 1.6 'Natural' as applied to food additives and food1.7 Conclusions; 1.8 References; Part I Natural additives, ingredients and flavourings; 2 Natural food and beverage colourings; 2.1 Introduction; 2.2 Natural food and beverage colourings currently used commercially; 2.3 Conclusions; 2.4 References; 3 Natural low-calorie sweeteners; 3.1 Introduction; 3.2 Commercial bulk low-calorie sweeteners; 3.3 Commercial high-potency sweeteners; 3.4 Potential future sweeteners; 3.5 Other sweeteners; 3.6 Conclusions; 3.7 Sources of further information and advice; 3.8 References; 3.9 Appendix: abbreviations.
- 4 Natural food and beverage flavour enhancers4.1 Introduction; 4.2 Savoury flavour enhancement: umami tastants and ingredients rich in umami compounds; 4.3 Umami taste modifi ers and taste enhancing peptides; 4.4 Maillard-derived taste enhancers; 4.5 Interactions in the perception of non-volatile tastants and volatile or semi-volatile flavour compounds; 4.6 Future trends; 4.7 References; 5 Natural antioxidants as food and beverage ingredients; 5.1 Introduction; 5.2 Natural antioxidants: background; 5.3 Natural antioxidants: properties, manufacture and applications; 5.4 Future trends.
- 5.5 References6 Natural antimicrobials as additives and ingredients for the preservation of foods and beverages; 6.1 Introduction; 6.2 Natural antimicrobials derived from microorganisms; 6.3 Natural antimicrobials derived from animals; 6.4 Natural antimicrobials derived from plants; 6.5 Essential oils; 6.6 Enzyme-released antimicrobial agents; 6.7 Other enzymes; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 References; 7 Native, modified and clean label starches in foods and beverages; 7.1 Introduction; 7.2 Manufacture of starch in plants; 7.3 Starch composition.
- 7.4 Amylose and amylopectin7.5 Starch: extraction and manufacture; 7.6 Starches from different sources; 7.7 Modification of starches; 7.8 Clean label starches; 7.9 Conclusions and future trends; 7.10 Sources of further information and advice; 7.11 References; 8 The application of natural hydrocolloids to foods and beverages; 8.1 Introduction; 8.2 The main types of hydrocolloids used in foods and beverages; 8.3 Natural hydrocolloids: their manufacture, properties and applications; 8.4 Future trends; 8.5 Sources of further information and advice; 8.6 References.