商品簡介
For all stakeholders in academia and research, Msagati (applied chemistry, U. of Johannesburg, South Africa) describes the chemical nature of selected food additives, how they are incorporated into foods, and the technology used in the steps of preparing and processing them. He also considers the mechanisms or modes of action for the active ingredients; the physico-chemical characteristics that give them special qualities to be used in food processing; parameters used as indicators for the quality of assurance of the product; structure-activity relationships; and safety to consumers. Among the additives are sweeteners, food color and color retention agents, antifoaming agents, glazing agents, and probiotic foods and dietary supplements. Annotation c2013 Book News, Inc., Portland, OR (booknews.com)
作者簡介
Dr Titus A. M. Msagati is a Senior Lecturer in the Department of Applied Chemistry at the University of Johannesburg, South Africa.
