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Titlebook: Natural Additives in Foods; German Ayala Valencia Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusive license to Sp

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發(fā)表于 2025-3-21 19:24:11 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Natural Additives in Foods
編輯German Ayala Valencia
視頻videohttp://file.papertrans.cn/662/661673/661673.mp4
概述Presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector.Covers natural antioxidants, antimicrobials, colorants and sweetener.Analyses the
圖書(shū)封面Titlebook: Natural Additives in Foods; German Ayala Valencia Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusive license to Sp
描述Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has?systematically?reviewed? the application of natural additives in food products.??.Natural additives in foods. presents an?exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and t
出版日期Book 2023
關(guān)鍵詞Natural antioxidants; Natural antimicrobials; Natural colorants; Natural sweeteners; Food additives
版次1
doihttps://doi.org/10.1007/978-3-031-17346-2
isbn_softcover978-3-031-17348-6
isbn_ebook978-3-031-17346-2
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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Natural Antioxidants,ustrial by-products and reduction of waste production, favoring the circular economy with lower consumption of petroleum-based products. On the other hand, some issues difficult a broader use of natural antioxidants, such as lower availability, lower purity, higher costs, possible sensory effects in
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發(fā)表于 2025-3-22 13:54:05 | 只看該作者
Natural Sweeteners,eteners, characteristics such as temperature stability, colorless, odorless, length shelf life, non-toxic, non-after taste, low cost, and availability to produce it are critical and fundamental to selecting a sweetener. This book chapter summarizes the characteristics of some natural low and non-cal
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Vegetal and Microbial Sources of Natural Additives and Their Food Applications,is approach have several disadvantages, mainly the long processing time, which translates into high solvent and energy consumption, the contamination generated using organic solvents, and the low efficiency of the process, which is why they have been considered inefficient. For this reason, in recen
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Effect of Thermal Treatments on the Properties of Natural Food Additives,l compounds) are presented, along with their changes associated with often used thermal process techniques, like blanching, pasteurization, and sterilization, drying, frying, microwave and ohmic heating. Knowing these changes would be useful in the optimization of the thermal processing of food, in
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Effect of Nonthermal Treatments on the Properties of Natural Food Additives,lt in increased antioxidant activity, improved digestibility, water-binding ability, and alterations of sensory, thickening, and texture characteristics. However, to obtain the benefits of nonthermal processing and avoid undesirable compound degradation, it is necessary to define the appropriate ope
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