Open access peer-reviewed Edited volume

Food Additives

Edited by Desiree Nedra Karunaratne

University of Peradeniya, Sri Lanka

Co-editor:

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

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Food AdditivesEdited by Desiree Nedra Karunaratne

Published: September 6th 2017

DOI: 10.5772/65204

ISBN: 978-953-51-3490-9

Print ISBN: 978-953-51-3489-3

Copyright year: 2017

Books open for chapter submissions

3155 Total Chapter Downloads

6 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Introductory Chapter: Introduction to Food Additives

By Desiree Nedra Karunaratne and Geethi Kaushalya Pamunuwa

515

Open access peer-reviewed

2. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin

555

Open access peer-reviewed

3. Food Preservatives from Plants

By Hubert Antolak and Dorota Kregiel

554

Open access peer-reviewed

4. Natural Antimicrobials, their Sources and Food Safety

By Muhammad Sajid Arshad and Syeda Ayesha Batool

524

Open access peer-reviewed

5. Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

By Galina Novik, Olga Meerovskaya and Victoria Savich

412

Open access peer-reviewed

6. Food Additives and Processing Aids used in Breadmaking

By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel

595

Edited volume and chapters are indexed in

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

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