Book description
The Chemistry of Food Additives and Preservatives is an
up-to-date reference guide on the range of different types of
additives (both natural and synthetic) used in the food industry
today. It looks at the processes involved in inputting additives and
preservatives to foods, and the mechanisms and methods used. The book
contains full details about the chemistry of each major class of food
additive, showing the reader not just what kind of additives are used
and what their functions are, but also how they work and how they can
have multiple functionalities. In addition, this book covers numerous
new additives currently being introduced, and an explanation of how
the quality of these is ascertained and how consumer safety is ensured.
Dr Titus A. M. Msagati is a Senior Lecturer in the Department
of Applied Chemistry at the University of Johannesburg, South Africa.
