Titre :	Food additives and their impact on health
Type de document :	texte imprimé
Auteurs :	Rajesh Baliram Kshirsagar, Auteur
Editeur :	Delve Publishing
Année de publication :	2025
Importance :	287 p.
Présentation :	ill.
Format :	23 cm.
ISBN/ISSN/EAN :	978-1-77956-442-9
Note générale :	Index Page 279-287
Langues :	Anglais
Mots-clés :	Food additives  Health
Résumé :	Food additives are substances added to food to improve the flavor, appearance, preservation or nutritional value. Although they play a crucial role in modern food processing and safety, concerns about their health effects have attracted attention. This book reviews various categories of food additives, including preservatives, dyes, flavor enhancers and emulsifiers, and assesses their potential health impacts. In a world where knowledge is evolving at an unprecedented pace, the contributions of dedicated researchers are more important than ever. It is with great admiration that I present this book to you, testifying to the remarkable intelligence and passion of the writers. With a deep understanding of the intricacies surrounding food additives and nutritional science, the authors have designed a work that not only illuminates the complexity of food additives, but also serves as an invaluable resource for students, educators and industry experts. The depth of the subject explored in this book is both complete and insightful. The book looks at critical topics such as nutritional food additives with special mention to vitamins, minerals and proteins as food additives. Each section is meticulously designed to explain how these elements contribute to our diet, their benefits and the implications of their use in food production and processing. Equally important is the exploration of food additives and hypersensitivity, where we examine the complex interactions between certain additives and adverse health reactions, including skin allergies and reactions affecting the respiratory tract. This thoughtful integration not only enriches our understanding, but also provides readers with the necessary tools to critically engage on these relevant issues. For students, this book is an indispensable guide. Its clarity and structure facilitate a deep engagement with food additives and nutritional science, making complex ideas accessible and encouraging intellectual curiosity. Each chapter is meticulously designed to promote understanding and provoke discussion, ensuring that readers are not just recipients of information but active participants in their learning journey. Moreover, the relevance of this book cannot be overestimated. In an era defined by rapid change, the writers have adeptly incorporated the latest updates and emerging trends in the field of food science. This responsiveness to current developments improves the immediacy of the book and prepares readers to navigate the future landscape of food production and nutritional health.

Food additives and their impact on health [texte imprimé] / Rajesh Baliram Kshirsagar, Auteur . - [S.l.] : Delve Publishing, 2025 . - 287 p. : ill. ; 23 cm.
ISBN : 978-1-77956-442-9
Index Page 279-287
Langues : Anglais

Mots-clés :

Food additives  Health

Résumé :

Food additives are substances added to food to improve the flavor, appearance, preservation or nutritional value. Although they play a crucial role in modern food processing and safety, concerns about their health effects have attracted attention. This book reviews various categories of food additives, including preservatives, dyes, flavor enhancers and emulsifiers, and assesses their potential health impacts. In a world where knowledge is evolving at an unprecedented pace, the contributions of dedicated researchers are more important than ever. It is with great admiration that I present this book to you, testifying to the remarkable intelligence and passion of the writers. With a deep understanding of the intricacies surrounding food additives and nutritional science, the authors have designed a work that not only illuminates the complexity of food additives, but also serves as an invaluable resource for students, educators and industry experts. The depth of the subject explored in this book is both complete and insightful. The book looks at critical topics such as nutritional food additives with special mention to vitamins, minerals and proteins as food additives. Each section is meticulously designed to explain how these elements contribute to our diet, their benefits and the implications of their use in food production and processing. Equally important is the exploration of food additives and hypersensitivity, where we examine the complex interactions between certain additives and adverse health reactions, including skin allergies and reactions affecting the respiratory tract. This thoughtful integration not only enriches our understanding, but also provides readers with the necessary tools to critically engage on these relevant issues. For students, this book is an indispensable guide. Its clarity and structure facilitate a deep engagement with food additives and nutritional science, making complex ideas accessible and encouraging intellectual curiosity. Each chapter is meticulously designed to promote understanding and provoke discussion, ensuring that readers are not just recipients of information but active participants in their learning journey. Moreover, the relevance of this book cannot be overestimated. In an era defined by rapid change, the writers have adeptly incorporated the latest updates and emerging trends in the field of food science. This responsiveness to current developments improves the immediacy of the book and prepares readers to navigate the future landscape of food production and nutritional health.