دانلود کتاب Food Additive

فهرست مطالب :

Preface......Page 1
01_Food Additive......Page 13
02_The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies......Page 43
03_Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin......Page 61
04_Emerging Preservation Methods for Fruit Juices and Beverages......Page 77
05_Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria......Page 95
06_Guar Foaming Albumin – A Foam Stabilizer......Page 127
07_Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods......Page 137
08_Biotechnological Production of Xylitol from Agro-Industrial Wastes......Page 151
09_Rosemary Compounds as Nutraceutical Health Products......Page 169
10_Potential of Probiotic Lactobacillus Strains as Food Additives......Page 187
11_Earth Food Spirulina (Arthrospira): Production and Quality Standarts......Page 203
12_Aluminum in Food – The Nature and Contribution of Food Additives......Page 215
13_The Use of Blood and Derived Products as Food Additives......Page 241