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Middle schools --- Middle schools. --- Intermediate schools --- Schools --- Elementary schools --- Junior high schools --- United States. --- Teaching --- Arts and Humanities --- Education & Careers --- middle school education --- classroom practice

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Food Additives & Contaminants, Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of pesticide and veterinary drug residues, environmental contaminants, natural toxicants, mycotoxins, trace elements, migration from food packaging, food processing contaminants, authenticity and allergenicity of foods. Papers are published on animal feeds where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.

Food Additives --- Food Contamination --- Food additives --- Food contamination --- Aliments --- Periodicals. --- Additifs --- Périodiques --- Contamination --- Food Additives. --- Food Contamination. --- Food additives. --- Food contamination. --- Research --- Business, Economy and Management --- Economics --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Additive, Food --- Food Additive --- additives --- food science --- food colorants --- food preservatives --- GRAS substances --- acidulants --- calcium silicate --- curing agents --- dietary supplements --- emulsifiers --- flavor enhancers --- flavorings --- food composition --- food enrichment --- food fortification --- food processing --- food quality --- food safety --- food storage --- gelling agents --- ingredients --- natural additives --- potassium bromate --- Spirulina maxima --- stabilizers --- thickeners --- antibrowning agents --- chemical contamination of food --- contaminants in food --- contaminated food --- food contaminants --- food toxicology --- radioactive contamination of food --- egg contamination --- milk contamination --- packaging materials migration --- seafood contamination --- acute oral toxicity --- adulterated foods --- adulterated products --- aflatoxin M2 --- aflatoxins --- antimicrobial packaging --- bacterial contamination --- cross contamination --- dietary exposure --- etiological agents --- extended shelf life --- FDA Food Safety Modernization Act --- food defense --- food fraud --- food microbiology --- food pathogens --- food spoilage --- foodborne illness --- fungal contamination --- health hazards --- intermediate moisture foods --- microbial contamination --- microbiological guidelines --- ochratoxins --- oral exposure --- seafood-borne illness --- spoilage bacteria --- spoilage fungi --- spoilage yeast --- tamper-evident design --- tamper-resistant design --- tampering --- toxigenic strains --- viral contamination --- Diet & Clinical Nutrition --- Nutritional Sciences --- sodium lactate