Open access peer-reviewed Edited Volume

Food Additive

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Academic Editor

Yehia El-Samragy
Yehia El-Samragy

Ain Shams University,
Egypt

Published22 February 2012

Doi10.5772/1521

ISBN978-953-51-0067-6

eBook (PDF) ISBN978-953-51-5206-4

Copyright year2012

Number of pages270

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Edited Volume and chapters are indexed in

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  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
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Table of Contents

Open access  chapters

1. Food Additive

By R. M. Pandey and S. K. Upadhyay

17,993
10
3. Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin

By Mizuho Inagaki Xijier, Yoshitaka Nakamura, Takeshi Takahashi, Tomio Yabe, Toyoko Nakagomi, Osamu Nakagomi and Yoshihiro Kanamaru

3,020
1
4. Emerging Preservation Methods for Fruit Juices and Beverages

By H. P. Vasantha Rupasinghe and Li Juan Yu

33,433
19
5. Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria

By María Laura Werning, Sara Notararigo, Montserrat Nácher, Pilar Fernández de Palencia, Rosa Aznar and Paloma López

4,219
2
6. Guar Foaming Albumin – A Foam Stabilizer

By Ami Shimoyama and Yukio Doi

4,424
1
8. Biotechnological Production of Xylitol from Agro-Industrial Wastes

By José Manuel Domínguez, José Manuel Salgado, Noelia Rodríguez and Sandra Cortés

4,435
9. Rosemary Compounds as Nutraceutical Health Products

By Silvia Moreno, Adriana María Ojeda Sana, Mauro Gaya, María Verónica Barni, Olga A. Castro and Catalina van Baren

4,833
4
10. Potential of Probiotic Lactobacillus Strains as Food Additives

By Sheetal Pithva, Padma Ambalam, Jayantilal M. Dave and Bharat Rajiv Vyas

4,099
4
13. The Use of Blood and Derived Products as Food Additives

By Jack Appiah Ofori and Yun-Hwa Peggy Hsieh

7,696
6

IMPACT OF THIS BOOK AND ITS CHAPTERS

115,361 Total Chapter Downloads

4,234 Total Chapter Views

81 Crossref Citations

141 Web of Science Citations

292 Dimensions Citations

6 Altmetric Score

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