Green food has additives and prohibited additives

Author: Liang Qi
Publisher:
Publish Date: 2005-06-01
Features: This book primarily introduces various types of green-level food additives, including their varieties, physicochemical properties, specific applications, usage amounts, toxicity, safety and hazards of banned additives, new varieties and resources of green food additives, and the compounding and application of green food additives. Additionally, it focuses on reflecting the natural nutritional, physiologically active, and multifunctional green food additives, as well as the latest domestic and international scientific research achievements. Green food additives come in a wide variety, with extensive application fields. This book provides practical examples and usage precautions to help readers make reasonable selections, use additives correctly, and maximize their effectiveness. The book is intended for professionals engaged in the production, research, design, teaching, application, inspection, and management of food additives. It can also serve as a reference for personnel in the food, chemical, pharmaceutical, light industry, health, biological, and commercial sectors, as well as for students and teachers in relevant fields at higher education institutions.