Food additives

Author: Peng Shanshan, Zhong Ruimin, Li Lin
Publisher:
Publish Date: 2003-01-01
Features: This book mainly includes the main categories and commonly used varieties of food additives listed in the sanitary standards for the use of food additives in China, as well as important food additive categories and commonly used varieties widely used domestically and internationally. The book focuses on introducing the properties, performance, mechanism of action, requirements, precautions, and applications of food additives. It also appropriately introduces the development trends and usage of food additives internationally. Through this course, students will understand and master the important role of food additives in improving food quality, enhancing production processes, increasing production efficiency, and extending the shelf life of food. They will learn how to use food additives correctly in food processing, cultivate their ability to discover, analyze, and solve problems, and develop innovative and practical talents to advance the food industry and expand the food market. To reflect certain aspects of the development of food additives domestically and internationally, and to meet people's need for a general understanding of food additives, we have written this book based on teaching experience, with a focus on practicality. This book is edited by Peng Shanshan, Zhong Ruimin, and Li Lin, with contributions from Shan Bin, Liu Guoling, and Yu Huahong, among others. Any errors or omissions in this book are welcome to be criticized and corrected by readers. This book can be used as a teaching material for students and teachers in relevant institutions, and can also be read by researchers, workers, and managers engaged in food processing and food hygiene.