Risk Assessment of some Additives used in Food Processing - Ashoush, Ihab S.
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Food additives have made up part of our diet since almost as soon as man started to use fire and learnt how to cook. This book was carried out to investigate the safety of some natural and synthetic sources of food additives, which are used in food processing. Stevioside was selected in the present study as a new natural sweetener in Egypt while tartrazine is one of the wide synthetic food colors which are commonly used in several products. All food additives must be kept under continuous observation and must be reevaluated whenever necessary in the light of changing conditions of use and new scientific information.…mehr

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Produktbeschreibung
Food additives have made up part of our diet since almost as soon as man started to use fire and learnt how to cook. This book was carried out to investigate the safety of some natural and synthetic sources of food additives, which are used in food processing. Stevioside was selected in the present study as a new natural sweetener in Egypt while tartrazine is one of the wide synthetic food colors which are commonly used in several products. All food additives must be kept under continuous observation and must be reevaluated whenever necessary in the light of changing conditions of use and new scientific information.
Autorenporträt
Ihab Salah Abd El¿Hamid AshoushProfessor of Food science in the Department of food science and technology, Faculty of Agricultural, Ain Shams University, Cairo, Egypt.Fields of Research Interest:Human Nutrition; Nutrition Therapy; Functional Foods; Food Safety; Risk assessment and Utilization of Agro-Industrial Wastes