Chapter 9. Food Additives in Fruit Processing

  1. Y. H. Hui
  1. P. S. Raju,
  2. A. S. Bawa

Published Online: 10 DEC 2007

DOI: 10.1002/9780470277737.ch9

Book Title

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing

Additional Information

How to Cite

Raju, P. S. and Bawa, A. S. (2007) Food Additives in Fruit Processing, in Handbook of Fruits and Fruit Processing (ed Y. H. Hui), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277737.ch9

Publication History

  1. Published Online: 10 DEC 2007
  2. Published Print: 5 JAN 2006

ISBN Information

Print ISBN: 9780813819815

Online ISBN: 9780470277737

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CHAPTER TOOLS

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Keywords:

  • food additives;
  • fruit processing;
  • nutritious foods;
  • sensory optimization;
  • food safety

Summary

This chapter contains section titled:

  • INTRODUCTION

  • CLASSIFICATION

  • GOVERNMENTAL REGULATIONS

  • STATUS OF FOOD ADDITIVE INDUSTRY

  • ACIDULANTS

  • PRESERVATIVES

  • ANTIOXIDANTS

  • FOOD COLORS AND FLAVORS

  • SWEETENERS

  • HYDROCOLLOIDS: THICKENERS, STABILIZERS, AND GUMS

  • EMULSIFIERS

  • ENZYMES

  • VITAMINS

  • SAFETY AND HEALTH IMPLICATIONS OF FOOD ADDITIVES

  • FUTURE TRENDS

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