Chemistry of food additives and preservatives, The

Antioxidants and Radical Scavengers.
Emulsifiers.
Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives.
Sweeteners.
Fragrances, Flavouring Agents and Enhancers.
Food Acids and Acidity Regulators.
Food Colour and Colour Retention Agents.
Flour Treatment/Improving Agents.
Anticaking Agents.
Humectants.
Antifoaming Agents.
Minerals and Mineral Salts.
Dietary Supplements.
Glazing Agents.
Preservatives.
Nutraceuticals and Functional Foods.
Nutritional Genomics: Nutrigenetics and Nutrigenomics.
Probiotic Foods and Dietary Supplements.
Prebiotics.
Synbiotics.
Microencapsulation and Bioencapsulation.
General Conclusions.