Natural food additives

Author: Zeng Ming
Publisher:
Publish Date: 2005-05-01
Features: This book introduces the chemical structures, mechanisms of action, and research progress of natural food preservatives, natural food antioxidants, natural food flavor enhancers, natural food emulsifiers, and natural food thickeners. Additionally, it covers the research progress of natural enzyme preparations such as aquatic biological enzymes, chitinase, and alginate enzymes, as well as their application prospects in the food industry. The content is novel, well-documented, and offers strong practical value and guidance. This book is suitable for research and development engineers and technicians in the food industry and the food additives industry. It can also serve as a textbook or reference for undergraduate and graduate students majoring in Food Science and Engineering in agricultural, light industry, aquaculture, commerce, and comprehensive universities.