ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.

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Description

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND
PRESERVATION, AND THEIR HEALTH IMPLICATION, Is A Well-Researched Topic, It Is To Be Used As A Guide Or Framework For Your Research. (download in EPUB or PDF format).

ABSTRACT

With the increasing use of processed foods since the 19th century, there has been a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use.

In the course of the study, the researcher made some objectives; additive and preservative substances as used in processing and preservation of foods and their health implication of foods in the preservation and processing industry. Food preservative like curing involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal foods.

The importance of food additives and preservatives are innumerable hence, the quest for more knowledge and awareness through researches should be promoted by the government. Based on the objectives and recommendations above, the researcher concluded that the nutritional value of modern processed and preserved foods is no probably greater than it has even been before and the major food chemical (carbohydrates, fats, and proteins) are kept in a fresh palatable and nutritional satisfactory state.

TABLE OF CONTENTS

Approval page
Title page
Dedication
Certification
Acknowledgement
Abstract
Table of content

CHAPTER ONE
1.0 Introduction

CHAPTER TWO: LITERATURE REVIEW
2.0 What are Food Additives and Preservatives
2.1 classifications of food additives and preservatives
2.2 important of food additives and preservatives
2.3 Additives, preservatives and their uses
2.4 Why do we use additives in food and general principles governing their uses
2.5 Role of some common additives in food
2.6 Choice and economic consideration of additives
2.7 Processing and preservation methods
2.8 Nutritive value of processed food and nutritional losses in food processing
2.9 Reason for processing food and effect of processing on the food product

CHAPTER THREE
3.0 Why do we preserve food and factors affecting the choice of a preservation
process
3.1 Ways of preserving food
3.2 Purpose of preservation
3.3 Needs and benefits of food additives and preservatives; used in food
processing and preservations.

CHAPTER FOUR
Recommendation
Conclusion
References

Additional information

Author

Ezechi Maureen C.

No of Chapters

4

No of Pages

32

Reference

YES

Format

PDF

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