Food Additive Preparation and Application Technology

Author: Hao Suye
Publisher:
Publish Date: 2003-03-01
Features: This book focuses on the production technology and practical applications of food additives, introducing the names, chemical structures, basic properties, preparation methods, safety, quality indicators, and applications of important varieties in ten major categories of food additives, including edible colors, edible flavors, acidulants, sweeteners, preservatives, antioxidants, nutritional fortifiers, emulsifiers, thickeners, and quality improvers. This book is suitable for science and technology personnel, management personnel, and university teachers and students in the fields of food manufacturing, food hygiene, chemical engineering, and commodity inspection.