Food Additives

"The new and expanded second edition is organized to provide easy access to quick facts or facilitate in-depth research. … [C]onsumers will find the chapters on hypersensitivity, food additives and children, and the regulation of additives in the U.S. very useful. This well organized, quality work provides a balanced scientific treatise on food additives and is highly recommended for academic, consumer health, health sciences and governmental libraries, as well as corporate libraries specializing in food science and technology."
- E-Streams, Vol. 6, No. 7, July 2003

International acclaim for the first edition…
"…invaluable to those interested in food science and technology, consumer organisations, research scholars and scientists working in this area."
-Journal of Food Science and Technology (1990)

"…extremely useful on the shelf in both the industrial and academic laboratory….it is encouraging to see such a comprehensive review between two covers."
-Food Technology in New Zealand (1992)

"…To get an informed overall view of food additives here is a book that will take you a long way."
-Food Trade Review (1990)

"…a key source of information on the important scientific issues which relate to the use of additives in food."
-Journal of Food Engineering (1991)

"…There is not a more comprehensive and up-to-date text on this subject on the shelves today."
-Australian Journal of Nutrition and Dietetics (1991)

"This book provides more than the title promises. It is a successful and useful combination of food additives reviewed/discussed on the general background of related food biochemistry."
-Cereal Foods World (1990)

"…valuable….comprehensive…Food technologists in research or manufacturing and food marketers will find this book of utmost value."
-Food Technology

"…presents the most recent breakthroughs in food additives use worldwide…will be helpful to those interested in food science and technology."
-Food Trade Review

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