This handbook contains comprehensive information on more than 5000 trade names and generic chemicals and materials that are used in a broad range of formulation

My professional interest in antimicrobial agents and contamination control goes back 50 years to my tour as a microbiologist in a field hospital in Europe durin

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both pla

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) use

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards na