"Food Additive" ed. by Yehia El-Samragy

This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives.

Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered.
Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.

Contents
Preface
1 Food Additive
2 The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies
3 Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin
4 Emerging Preservation Methods for Fruit Juices and Beverages
5 Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria
6 Guar Foaming Albumin - A Foam Stabilizer
7 Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods
8 Biotechnological Production ofXylitol from Agro-Industrial Wastes
9 Rosemary Compounds as Nutraceutical Health Products
10 Potential of Probiotic Lactobacillus Strains as Food Additives
11 Earth Food Spirulina (Arthrospira): Production and Quality Standarts
12 Aluminum in Food-The Nature and Contribution of Food Additives
13 The Use of Blood and Derived Products as Food Additives