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Contents
Front Matter
1.
Introduction to food additives
2.
Colourings for the food industry – Synthetic colours
3.
Colourings for the food industry - Natural colours
4.
Flavourings for the food industry
5.
Stabilizers, thickeners and gelling agents for the food industry
6.
Emulsifiers for the food industry
7.
Emulsifying salts for the dairy and food industry
8.
Foaming and Anti-foaming agents
9.
Firming agents, Humectants and Propellants
10.
Preservatives and antimicrobial agents for the food industry
11.
Anti-browning/Bleaching agents and Anti-caking or Free-flow agents for the food industry
12.
Nutrients as food additives-I: Vitamins and Minerals
13.
Nutrients as food additives- II: Proteins
14.
Raising agents, glazing agents and sequesterants for the food industry
15.
Enzyme application for fruits and vegetables, brewing and wine processing
16.
Enzyme application in baking and meat industry
17.
Developments in enzyme technology and developing enzyme modified food ingredients
18.
Dairy ingredients in food applications
19.
Legal aspects, ADI and GRAS status of food additives
20.
Safety aspects and Allergenicity of food additives
21.
Introduction to major constituents of food
22.
Water in food systems
23.
Food Polysaccharides-1: Starch
24.
Pectins and Gums
25.
Protein Structure & Denaturation
26.
Fat hydrolysis, interesterification and hydrogenation
27.
Fat Soluble Vitamins: Properties, Stability & Modes of degradation
28.
Water-soluble vitamins–Properties, Stability & modes of degradtion
29.
EMULSIONS: PROPERTIES, TYPES AND EMULSIFYING AGENTS
30.
Nutritional aspects and factors affecting composition of minerals in food
31.
Chemical and functional properties of minerals in food
32.
Food pigments: properties and stability during processing
33.
Natural plant toxicants
34.
Preservation of foods by physical methods-radiation
35.
Chemical preservatives in foods
Back Matter
Food Additives and Food Quality Assurance
16
Enzyme application in baking and meat industry
