Key Features:

- No of Pages: 66

- No of Chapters: 04

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Introduction:

Abstract

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”

(United States Government 1981).

Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (food labeling Regulations 1984)

Table of Content

Approval page

Title page

Dedication

Certification

Acknowledgement

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

Introduction

The introduction of this research is only available in the paid version.