Practical Encyclopedia of Food Additives

Author: Liu Cheng
Publisher:
Publish Date: 2004-01-01
Features: This book is rich in content and provides detailed information, making it suitable for technical personnel, production staff in food research departments and food production enterprises, as well as teachers and students of relevant majors in colleges and universities. It comprehensively introduces the characteristics, properties, toxicity, and production methods and processes of food additives. It particularly provides detailed explanations of the mechanisms of action of food additives and their applications in food production, along with some practical examples to enhance readers' intuitive understanding. The book mainly includes 853 legal food additives and some commonly used non-legal food additives and new food additives as specified in the Hygienic Standards for the Use of Food Additives in China (GB 2760—1996) and the Hygienic Standards for the Use of Nutritional Fortifiers in Food (GB 19880—94).