Food additives guidebook published
The use of food additives is growing, especially processed food, due to the demand for nutritious, safe, colourful, flavourful, affordable and convenient food. While food additives are common, their use can cause controversy especially when it comes to synthetic additives and health concerns.
Bentham Science Publishers have now published Food Additives and Human Health as a guide to the food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, the guide provides readers with details on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilisers, sweeteners, among others), their safe use and their effects on human health. The relation of food additives to adverse health effects, including allergic and immunologic reactions, asthma, autoimmune diseases, cancer, diabetes, hyperkinesis and cardiovascular diseases, is addressed where possible.
The book covers natural and synthetic food additives and health-related topics relevant to food additives. Bibliographic references are provided. It is designed to be suitable for researchers, health professionals, students, food science enthusiasts and working professionals in industry and government regulatory agencies interested in the science of food additives.
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