United States
£ GBP
Provides comprehensive information about additives in the food industry. The book opens with an explanation of risk analysis and analytical methods in relation to the use of additives in food products. This is followed by full details of the relevant EU and USA regulations. The second part of the book provides information about specific subjects including flavourings, sweeteners and colourings.
Part 1 General issues: Regulation of additives in the EU; Regulation of additives in the USA. Part 2 Analysing additives: Risk analysis of food additives; Analytical methods: Quality control and selection; New methods in detecting food additives; Adverse reactions to food additives. Part 3 Specific additives: Colorants; Safety assessment of flavor ingredients; Sweeteners; Food additives, other than colours and sweeteners; Case study: antioxidant preservatives.
Dr David Watson is formerly Head of Branch 4 of the Chemical Safety and Toxicology Division in the UK Food Standards Agency. He has written widely in such areas as natural toxicants and organic environmental contaminants. Dr Watson is a Fellow of the Royal Society of Chemistry and the Institute of Biology.
