000 | 04659nam a22005895i 4500 | ||
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001 | 978-3-031-17346-2 | ||
003 | DE-He213 | ||
005 | 20240207153513.0 | ||
007 | cr nn 008mamaa | ||
008 | 221216s2023 sz | s |||| 0|eng d | ||
020 |
_a9783031173462 _9978-3-031-17346-2 |
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050 | 4 | _aTX341-641 | |
072 | 7 |
_aTDCT _2bicssc |
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_aTEC012000 _2bisacsh |
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_aTDCT _2thema |
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_a641.3 _223 |
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245 | 1 | 0 |
_aNatural Additives in Foods _h[electronic resource] / _cedited by German Ayala Valencia. |
250 | _a1st ed. 2023. | ||
264 | 1 |
_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2023. |
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300 |
_aXIX, 374 p. 10 illus. _bonline resource. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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347 |
_atext file _bPDF _2rda |
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500 | _aAcceso multiusuario | ||
505 | 0 | _aFood Additives: Importance, Classification, and Adverse Reactions in Humans. -- Natural Antioxidants -- Natural Antimicrobials -- Natural Colorants -- Natural Sweeteners -- Vegetal and Microbial Sources of Natural Additives and their Food Applications -- Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- Preservation of Natural Food Additives -- Effect of Thermal Treatments on the Properties of Natural Food Additives -- Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- Toxicological Aspects of Natural Food Additives -- Consumer Attitudes Toward Natural Food Additives -- Regulation of Natural Food Additives. | |
520 | _aAdditives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field. . | ||
541 |
_fUABC ; _cPerpetuidad |
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650 | 0 | _aFood science. | |
650 | 0 |
_aFood _xAnalysis. |
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650 | 0 | _aChemistry. | |
650 | 0 |
_aFood _xMicrobiology. |
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650 | 1 | 4 | _aFood Science. |
650 | 2 | 4 | _aFood Chemistry. |
650 | 2 | 4 | _aFood Microbiology. |
650 | 2 | 4 | _aFood Analysis. |
650 | 2 | 4 | _aFood Studies. |
700 | 1 |
_aValencia, German Ayala. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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_iPrinted edition: _z9783031173455 |
776 | 0 | 8 |
_iPrinted edition: _z9783031173479 |
776 | 0 | 8 |
_iPrinted edition: _z9783031173486 |
856 | 4 | 0 |
_zLibro electrónico _uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-17346-2 |
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