Food Chemistry. Группа авторов

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       Library of Congress Cataloging-in-Publication Data

      ISBN 978-1-119-79161-4

      Cover image: Pixabay.Com

      Cover design by Russell Richardson

      Set in size of 11pt and Minion Pro by Manila Typesetting Company, Makati, Philippines

      Printed in the USA

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      Preface

      Food processing is no longer as simple and straightforward as it was in the past and has now become more of a highly interdisciplinary science than an art, and although the basic principles of food chemistry remain the same, much additional research has been carried out in recent years that has extended and deepened our knowledge. In light of the fact that each of the processes involved in food production—including storage, preparation, and distribution—influences the different qualities of food in either a beneficial or harmful way, it is crucial to have a basic understanding of every safeguarding strategy and how it impacts different food systems. Thus, it is of utmost importance to acquire the requisite knowledge about the technology, methods, and the science of the mode of action. Because of the importance of this complex subject, Food Chemistry: Role of Additives, Preservatives, and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are also presented, along with topics such as food chemistry, the role of additives, preservatives and food adulteration, food safety objectives, risk assessment, and quality assurance and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety.

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

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