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Food Chemistry
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Страница 1
Table of Contents
List of Illustrations
List of Tables
Guide
Pages
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1
Food Chemistry: Role of Additives, Preservatives, and Adulteration
1.1 Introduction
1.2 Categories of Food Colors
1.3 Natural Colors Are Best Over Artificial Colors
1.4 Classification of Food Colorants 1.4.1 Natural Colorants
1.4.2 Synthetic Colorants
1.4.2.1 Water Soluble Synthetic Colors
1.4.2.2 Fat Soluble Synthetic Colorants
1.4.2.3 Lake Colorants
1.4.2.3.1 How to Minimize the Health Risk of Food Additives Consumption?
1.5 Classification of Food Additives
1.5.1 Why Food Colors Are Preferred
1.5.2 E-Numbering
1.6 Food Spoilage and Preservation
1.6.1 Causes of Spoilage
1.6.2 Principle of Food Preservation
1.7 Preservatives
1.7.1 Factors Affecting Preservative Efficiency
1.7.1.1 Interaction With Formulation Components
1.7.1.2 Properties of Preservatives
1.7.1.3 Effect of Containers
1.7.1.4 Types of Micro-Organisms
1.7.1.5 Influence of pH
1.7.2 Factors Affecting Chemical Preservation
1.7.3 Classification of Chemical Preservatives
1.7.4 Types of Chemical Preservatives
1.7.5 Natural Chemical Preservatives
1.7.6 Methods of Food Preservation
1.8 Antioxidants
1.9 Oils and Spices
1.10 Introduction to Hurdle Technology
1.10.1 Advantages of Food Additives and Preservatives
1.10.2 Disadvantages of Food Additives and Preservatives
1.10.3 Effects of Food Additives and Food Preservatives
1.10.4 Safety of Food Additives and Preservatives
1.11 Adulteration
1.11.1 History of Food Adulteration
1.11.2 Types of Food Adulteration
1.11.2.1 Intentional Adulteration
1.11.2.2 Incidental Adulteration
1.11.2.3 Metallic Adulteration
1.11.3 A Food Is Considered Adulterated if It Has the Following Factors
1.11.4 Effects of Adulterated Food on Human Health
1.11.5 Reasons for Food Adulteration
1.11.6 Methods of Food Adulteration
1.11.7 Trends of Food Adulteration in Developing Countries
1.12 Food Safety and Standards Act
1.12.1 Few Steps to Avoid Adulteration
1.12.2 Detection Methods of Adulteration
1.12.3 Technique to Check Food Adulteration
1.13 Conclusion
References
Страница 63
2
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Abbreviations
2.1 Introduction
2.2 Merits and Demerits of Food Additives and Preservatives 2.2.1 Merits of Food Additives and Preservatives
2.2.2 Demerits of Food Additives and Preservatives
2.3 Types of Food Additives and Preservatives
2.3.1 Preservatives
2.3.2 Nutritional Additives
2.3.3 Flavoring Agent
2.3.4 Coloring Agent
2.3.5 Texturizing Agent
2.3.6 Miscellaneous Additives
2.3.6.1 Acidity Regulator
2.3.6.2 Anti-Caking Agent
2.3.6.3 Antifoaming Agent
2.3.6.4 Flour Treatment Agents
2.3.6.5 Fat Replacers
2.3.6.6 Sweeteners
2.3.6.6.1 Nutritive Sweeteners
2.3.6.6.2 Non-Nutritive Sweetener
2.3.6.6.3 Artificial Non-Nutritive Sweeteners
2.3.6.7 Leavening Agent
2.3.6.8 Firming Agent
2.3.6.9 Glazing Agent
2.3.6.10 Humectant
2.3.6.11 Sequestering Agent
2.3.6.12 Gelling Agent
2.3.6.13 Propellants
2.3.6.14 Foaming Agent
2.3.6.15 Seasoning
2.3.6.16 Curing Agents
2.3.6.17 Probiotics
2.3.6.18 Other Food Additives
2.3.6.19 Indirect Food Additives
2.4 Health Effect of Food Additives and Preservatives
2.5 Conclusion
References
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