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This encyclopedia is the Second Edition, being published 15 years later than the First. Due to advanced instrumentation and specialisation, today many new or known active chemicals can be discovered in any plant material, which leads to a wealth of data. Therefore, the information on traditional ingredients has been up-dated in this edition. In addition, the use of a new field of food/drug products, the so-called healthy foods, and the consumer trend for herbal teas have led to the inclusion of the equivalent categories in this book. Over 70 new entries have been added in comparison with the First Edition. At the time the First Edition was published the use of natural ingredients in processed food and cosmetics was very important and the use of these ingredients in drugs were on the decline. Today this trend is being reversed and the authors have accordingly given attention to it. In addition, ingredients deriving from Chinese herbs are also described.

Summarising, this encyclopedia is a very useful acquisition for food-chemists, technologists and toxicologists, pharmacologist and chemists in general. It is well presented and is a helpful reference book covering many disciplines both, for scientists and students. The easy readable style also makes this book a suitable source of information for consumers of food and pharmaceutical formulations. .

Additional information

Authors: ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: Article: Food Additive and Contaminants
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