{"product_id":"natural-food-additives-ingredients-and-flavourings-hardback-9781845698119","title":"Natural Food Additives, Ingredients and Flavourings (Hardback) 9781845698119","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eNatural Food Additives, Ingredients and Flavourings\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eD Baines (Edited by), R Seal (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781845698119, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 21 March 2012\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e488 pages\u003cbr\u003e23.3 x 15.6 x 2.9 cm, 0.86 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eAs the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.\u003cbr\u003e\u003cbr\u003eAfter an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.\u003cbr\u003e\u003cbr\u003eWith is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributor contact details\u003c\/p\u003e \u003cp\u003eWoodhead Publishing Series in Food Science, Technology and Nutrition\u003c\/p\u003e \u003cp\u003eIntroduction\u003c\/p\u003e \u003cp\u003eChapter 1: Defining the term ‘natural’ in the context of food products\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Introduction\u003c\/p\u003e \u003cp\u003e1.2 The definition of ‘natural’ in the European Union\u003c\/p\u003e \u003cp\u003e1.3 The definition of ‘natural’ in the United States\u003c\/p\u003e \u003cp\u003e1.4 The International Organization of the Flavour Industry guidelines for the interpretation of ‘natural’\u003c\/p\u003e \u003cp\u003e1.5 The definition of ‘natural’ in other countries\u003c\/p\u003e \u003cp\u003e1.6 ‘Natural’ as applied to food additives and food\u003c\/p\u003e \u003cp\u003e1.7 Conclusions\u003c\/p\u003e \u003cp\u003ePart I: Natural additives, ingredients and flavourings\u003c\/p\u003e \u003cp\u003eChapter 2: Natural food and beverage colourings\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 Natural food and beverage colourings currently used commercially\u003c\/p\u003e \u003cp\u003e2.3 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 3: Natural low-calorie sweeteners\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Commercial bulk low-calorie sweeteners\u003c\/p\u003e \u003cp\u003e3.3 Commercial high-potency sweeteners\u003c\/p\u003e \u003cp\u003e3.4 Potential future sweeteners\u003c\/p\u003e \u003cp\u003e3.5 Other sweeteners\u003c\/p\u003e \u003cp\u003e3.6 Conclusions\u003c\/p\u003e \u003cp\u003e3.9 Appendix: abbreviations\u003c\/p\u003e \u003cp\u003eChapter 4: Natural food and beverage flavour enhancer\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 Savoury flavour enhancement: umami tastants and ingredients rich in umami compounds\u003c\/p\u003e \u003cp\u003e4.3 Umami taste modifiers and taste enhancing peptides\u003c\/p\u003e \u003cp\u003e4.4 Maillard-derived taste enhancers\u003c\/p\u003e \u003cp\u003e4.5 Interactions in the perception of non-volatile tastants and volatile or semi-volatile flavour compounds\u003c\/p\u003e \u003cp\u003e4.6 Future trends\u003c\/p\u003e \u003cp\u003eChapter 5: Natural antioxidants as food and beverage ingredients\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Natural antioxidants: background\u003c\/p\u003e \u003cp\u003e5.3 Natural antioxidants: properties, manufacture and applications\u003c\/p\u003e \u003cp\u003e5.4 Future trends\u003c\/p\u003e \u003cp\u003eChapter 6: Natural antimicrobials as additives and ingredients for the preservation of foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Natural antimicrobials derived from microorganisms\u003c\/p\u003e \u003cp\u003e6.3 Natural antimicrobials derived from animals\u003c\/p\u003e \u003cp\u003e6.4 Natural antimicrobials derived from plants\u003c\/p\u003e \u003cp\u003e6.5 Essential oils\u003c\/p\u003e \u003cp\u003e6.6 Enzyme-released antimicrobial agents\u003c\/p\u003e \u003cp\u003e6.7 Other enzymes\u003c\/p\u003e \u003cp\u003e6.8 Future trends\u003c\/p\u003e \u003cp\u003eChapter 7: Native, modified and clean label starches in foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Manufacture of starch in plants\u003c\/p\u003e \u003cp\u003e7.3 Starch composition\u003c\/p\u003e \u003cp\u003e7.4 Amylose and amylopectin\u003c\/p\u003e \u003cp\u003e7.5 Starch: extraction and manufacture\u003c\/p\u003e \u003cp\u003e7.6 Starches from different sources\u003c\/p\u003e \u003cp\u003e7.7 Modification of starches\u003c\/p\u003e \u003cp\u003e7.8 Clean label starches\u003c\/p\u003e \u003cp\u003e7.9 Conclusions and future trends\u003c\/p\u003e \u003cp\u003e7.10 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 8: The application of natural hydrocolloids to foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 The main types of hydrocolloids used in foods and beverages\u003c\/p\u003e \u003cp\u003e8.3 Natural hydrocolloids: their manufacture, properties and applications\u003c\/p\u003e \u003cp\u003e8.4 Future trends\u003c\/p\u003e \u003cp\u003e8.5 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 9: Proteins as clean label ingredients in foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 The range of clean label proteins used as ingredients in foods and beverages\u003c\/p\u003e \u003cp\u003e9.3 Examples of applications of proteins in foods and beverages\u003c\/p\u003e \u003cp\u003e9.4 Future trends\u003c\/p\u003e \u003cp\u003eChapter 10: Natural aroma chemicals for use in foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Natural aroma chemicals and the origins of organic chemistry\u003c\/p\u003e \u003cp\u003e10.2 Naturals in the twenty-first century\u003c\/p\u003e \u003cp\u003e10.3 Quality control and natural aroma chemicals\u003c\/p\u003e \u003cp\u003e10.4 Natural aroma chemicals by direct isolation\u003c\/p\u003e \u003cp\u003e10.5 Natural aroma chemicals by traditional food preparation processes: cooking chemistry\u003c\/p\u003e \u003cp\u003e10.6 Natural aroma chemicals by biotechnology\u003c\/p\u003e \u003cp\u003e10.7 Assessing the natural status of aroma chemicals\u003c\/p\u003e \u003cp\u003e10.8 Future trends\u003c\/p\u003e \u003cp\u003eChapter 11: Natural flavourings from biotechnology for foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 Production of natural flavors by de novo synthesis\u003c\/p\u003e \u003cp\u003e11.3 Production of natural flavors by biotransformation\u003c\/p\u003e \u003cp\u003e11.4 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 12: Natural flavourings from green chemistry for foods and beverages\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Green extraction techniques\u003c\/p\u003e \u003cp\u003e12.3 Green synthesis techniques\u003c\/p\u003e \u003cp\u003e12.4 Future perspectives\u003c\/p\u003e \u003cp\u003ePart II: Applications in different products\u003c\/p\u003e \u003cp\u003eChapter 13: Applications of natural ingredients in savoury food products\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Natural ingredients for savoury foods\u003c\/p\u003e \u003cp\u003e13.3 Formulating savoury products using natural ingredients\u003c\/p\u003e \u003cp\u003e13.4 Crisp and snack seasonings\u003c\/p\u003e \u003cp\u003e13.5 Liquid savoury products\u003c\/p\u003e \u003cp\u003e13.6 Coating systems for savoury products\u003c\/p\u003e \u003cp\u003e13.7 Reduction, replacement and removal of particular ingredients\u003c\/p\u003e \u003cp\u003e13.8 Future trends\u003c\/p\u003e \u003cp\u003e13.9 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 14: Applications of natural ingredients in baked goods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 Evaluation of the ‘naturalness’ of selected bakery ingredients\u003c\/p\u003e \u003cp\u003e14.3 Issues to consider when using natural ingredients in baked goods\u003c\/p\u003e \u003cp\u003e14.4 Future trends\u003c\/p\u003e \u003cp\u003e14.5 Acknowledgements\u003c\/p\u003e \u003cp\u003eChapter 15: Applications of natural plant extracts in soft drinks\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e15.1 Introduction\u003c\/p\u003e \u003cp\u003e15.2 Fruit juices and oils produced by expression\u003c\/p\u003e \u003cp\u003e15.3 Natural additives for soft drinks produced by distillation\u003c\/p\u003e \u003cp\u003e15.4 Natural extracts produced by solvent extraction\u003c\/p\u003e \u003cp\u003e15.5 Usage amounts and label declarations\u003c\/p\u003e \u003cp\u003e15.6 Water as an ingredient in soft drinks 15.6.1 Introduction\u003c\/p\u003e \u003cp\u003e15.7 Future trends\u003c\/p\u003e \u003cp\u003eChapter 16: Applications of natural ingredients in alcoholic drinks\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Flavouring agents and colorants\u003c\/p\u003e \u003cp\u003e16.3 Process aids\u003c\/p\u003e \u003cp\u003e16.4 Yeasts, bacteria and fermentation aids\u003c\/p\u003e \u003cp\u003e16.5 Water\u003c\/p\u003e \u003cp\u003e16.6 Future trends\u003c\/p\u003e \u003cp\u003e16.7 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 17: Dairy products and milk-based food ingredients\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 Milk as a source of food\u003c\/p\u003e \u003cp\u003e17.3 Dairy products and food additives, ingredients and flavourings\u003c\/p\u003e \u003cp\u003e17.4 Milk as a source of food ingredients and flavourings\u003c\/p\u003e \u003cp\u003e17.5 Future trends\u003c\/p\u003e \u003cp\u003e17.6 Acknowledgements\u003c\/p\u003e \u003cp\u003e17.7 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default 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