Open access peer-reviewed Edited Volume

Food Additive

Edited by Yehia El-Samragy

Ain Shams University, Egypt

A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.

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Food AdditiveEdited by Yehia El-Samragy

Published: February 22nd 2012

DOI: 10.5772/1521

ISBN: 978-953-51-0067-6

eBook (PDF) ISBN: 978-953-51-5206-4

Copyright year: 2012

Books open for chapter submissions

106214 Total Chapter Downloads

42 Crossref Citations

136 Web of Science Citations

192 Dimensions Citations


Open access peer-reviewed

1. Food Additive

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


Open access peer-reviewed

2. The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies

By Cansın Güngörmüş and Aysun Kılıç


Open access peer-reviewed

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


Open access peer-reviewed

4. Emerging Preservation Methods for Fruit Juices and Beverages

By H. P. Vasantha Rupasinghe and Li Juan Yu


Open access peer-reviewed

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


Open access peer-reviewed

6. Guar Foaming Albumin – A Foam Stabilizer

By Ami Shimoyama and Yukio Doi


Open access peer-reviewed

7. Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

By Akiko Matsuo and Kenji Sato


Open access peer-reviewed

8. Biotechnological Production of Xylitol from Agro-Industrial Wastes

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


Open access peer-reviewed

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


Open access peer-reviewed

10. Potential of Probiotic Lactobacillus Strains as Food Additives

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


Open access peer-reviewed

11. Earth Food Spirulina (Arthrospira): Production and Quality Standarts

By Edis Koru


Open access peer-reviewed

12. Aluminum in Food – The Nature and Contribution of Food Additives

By Robert A. Yokel


Open access peer-reviewed

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

By Jack Appiah Ofori and Yun-Hwa Peggy Hsieh


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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