Practical Food Additives

Author: Gao Shinián
Publisher:
Publish Date: 2001-05-01
Features: The Practical Food Additives series introduces approved food additives from the dual perspectives of food additive hygiene management and food chemical engineering. This highly practical reference book is comprehensive in its coverage, up-to-date in its information, and accurate in its standards. It comprises 25 chapters, systematically detailing over 800 food additives, including their English names, properties, quality indicators, standard requirements and uses, toxicity, and more. Additionally, it provides systematic elaborations on nutritional fortifiers, flavorings and fragrances, and varieties classified as "both food and medicine" according to national standards. The book is concise, easy to understand, and serves as a professional reference that integrates practicality, scientific rigor, and novelty. It is suitable for business leaders, technical professionals, and hygiene management personnel in food production and processing enterprises; food additive researchers and production professionals; administrative and technical personnel in higher-level administrative departments of food enterprises; supervisory officers and staff in food hygiene supervision agencies, commodity inspection institutions, and quality supervision agencies; as well as teaching reference materials for public health and food technology programs in universities and colleges.