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"Databook of Impact Modifiers provides key information on how to modify structure and morphology, improve mechanical performance, and prevent changes during the use of polymeric products through proper selection of impact modifiers. The book brings analyses of important publications found in open and patent literature, with special attention given to recent findings that have brought many new essential developments. Sections cover an analysis of chemical origin and related properties of impact modifiers, which are analyzed in general terms to highlight the differences in their properties."--

Plastics --- Polymers --- Additives. --- Plastic additives --- Additives

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Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.

Food additives.

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Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.

Food additives.

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This publication, part of the WHO Food Additives Series, presents a comprehensive safety evaluation of specific food additives conducted by the ninety-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). It includes detailed monographs on substances such as benzoic acid, collagenase, β-glucanase, phospholipase A2, riboflavin, and ribonuclease P, along with their biochemical, toxicological, and dietary exposure data. The book serves as a scientific advisory resource for FAO, WHO, their Member States, and the Codex Alimentarius Commission, focusing on the safety of food additives and contaminants. It is primarily aimed at regulatory authorities, researchers, and professionals in food safety and public health.

Food additives. --- Toxicology. --- Food additives --- Toxicology

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This book focuses on animal nutrition strategies using various feed additives to enhance nutrient digestibility and utilization, modulate the antioxidant capacity, mineral status, immunity, and gut and/or rumen microbiota in livestock. This results in improvements in their growth, performance and production parameters, as well as the quality of animal products.

Feed additives. --- Animal nutrition.