Food Chemistry Safety, Volume 2: Food Additives

Author: Wang Lijuan
Publisher:
Publish Date: 2006-07-01
Features: The development history of food additives in the vast industrial sector is still relatively short, with a scientific foundation, regulatory management, and standard systems. The development of the food industry has given rise to the emergence and widespread application of food additives. At the same time, food additives have also become a catalyst for the development of the food industry. Despite the criticism often directed at food additives, in reality, food has increasingly become associated with them. China's food additives have undergone a process of emergence, development, and continuous improvement of regulatory and standard systems. In this field, China has achieved remarkable results, though there is still room for development. Continuous technological progress is the fundamental guarantee for maintaining and promoting the rapid development of China's food additive industry. This book is a specialized monograph on food additives published by CRC Press. It provides a relatively comprehensive introduction to the regulations, standards, and testing methods of food additives in Europe and the United States, as well as detailed introductions to some widely food additives. Each chapter of the original book was written by senior experts in the relevant international field, and the content reflects the current basic technical specifications and development status of food additives in Europe and the United States. It is believed that the translation and publication of this book will have certain reference value for academic research on food additives in China, as well as for testing, regulatory, and standard-related work.