Health Claims and Food Labelling
Food Chemistry, Function and Analysis
Series editors:
Gary Williamson, University of Leeds, UK
Alejandro G. Marangoni, University of Guelph, Canada
Juliet A. Gerrard, University of Auckland, New Zealand
Titles in the series:
1: Food Biosensors
2: Sensing Techniques for Food Safety and Quality Control
3: Edible Oil Structuring: Concepts, Methods and Applications
4: Food Irradiation Technologies: Concepts, Applications and Outcomes
5: Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
6: Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components
7: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
8: Legumes: Nutritional Quality, Processing and Potential Health Benefits
9: Tomato Chemistry, Industrial Processing and Product Development
10: Food Contact Materials Analysis: Mass Spectrometry Techniques
11: Vitamin E: Chemistry and Nutritional Benefits
12: Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
13: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties
14: Eggs as Functional Foods and Nutraceuticals for Human Health
15: Rapid Antibody-based Technologies in Food Analysis
16: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud
17: Advanced Gas Chromatography in Food Analysis
18: Handbook of Food Structure Development
19: Mitigating Contamination from Food Processing
20: Biogenic Amines in Food: Analysis, Occurrence and Toxicity
21: Nutrition and Cancer Prevention: From Molecular Mechanisms to Dietary Recommendations
22: Health Claims and Food Labelling
How to obtain future titles on publication:
A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately on publication.
For further information please contact:
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Visit our website at www.rsc.org/books
Health Claims and Food Labelling
Edited by
Siân Astley
EuroFIR AISBL, BE
Email: sbastley@gmail.com
Food Chemistry, Function and Analysis No. 22
Print ISBN: 978-1-78801-073-3
PDF ISBN: 978-1-78801-303-1
EPUB ISBN: 978-1-83916-087-5
Print ISSN: 2398-0656
Electronic ISSN: 2398-0664
A catalogue record for this book is available from the British Library
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