Food Chemistry. Группа авторов

      

Table of Contents

      1  Cover

      2  Title Page

      3  Copyright

      4  Preface

      5  1 Food Chemistry: Role of Additives, Preservatives, and Adulteration 1.1 Introduction 1.2 Categories of Food Colors 1.3 Natural Colors Are Best Over Artificial Colors 1.4 Classification of Food Colorants 1.5 Classification of Food Additives 1.6 Food Spoilage and Preservation 1.7 Preservatives 1.8 Antioxidants 1.9 Oils and Spices 1.10 Introduction to Hurdle Technology 1.11 Adulteration 1.12 Food Safety and Standards Act 1.13 Conclusion References

      6  2 Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication Abbreviations 2.1 Introduction 2.2 Merits and Demerits of Food Additives and Preservatives 2.3 Types of Food Additives and Preservatives 2.4 Health Effect of Food Additives and Preservatives 2.5 Conclusion References

      7  3 Role of Packaging in Food Processing 3.1 Introduction 3.2 State-of-the-Art 3.3 Raw Materials Used in Food Packaging 3.4 Packaging Footprints on Quality, Shelf Life, and Safety of Food 3.5 Prolegomenon on Active and Smart Packaging Systems 3.6 Aseptic Packaging in Food Processing 3.7 The Paradigm in Strategies for Improvement of Food Packaging 3.8 Integration of Nanotechnology to Ameliorate Food Packaging 3.9 Life Cycle Assessment (LCA) 3.10 Deciphering the Challenges for Sustainable Food Packaging 3.11 Conclusion and the Way Forward Acknowledgement References

      8  4 Laws Impacting Chemicals Added to Food 4.1 Introduction 4.2 Functions of Food Additives 4.3 Classification of Food Additives 4.4 Classification Based on Primary and Secondary Technological Roles—Direct and Indirect Additives 4.5 Evaluating the Health Risk of Food Additives 4.6 International Regulations for the Efficacy of Food Additives 4.7 International Laws 4.8 Indian Regulations—Food Safety and Standards Authority of India (FSSAI), Additives Regulations (Regulation 3.1) 4.9 Safety Assessment: Redbook’s Principles of Safety Evaluation 4.10 Levels of Concern for Direct Food Additives 4.11 Threshold Regulation Exemption for Indirect Food Additives 4.12 Estimated Daily Intakes 4.13 Human Data and Clinical Studies 4.14 GRAS Substances 4.15 European Union Legislation 4.16 Categorization of Food Additives 4.17 Safety Assessment of Food Additives 4.18 Safety Evaluation Process and Authorization 4.19 Use of Food Additives in Food Products 4.20 Labeling Regulations and Guidelines 4.21 Conclusion References

      9  5 Detection of Food Adulterants in Different Foodstuff 5.1 Introduction 5.2 Types of Adulteration 5.3 Impact of Adulteration