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Codex Alimentarius --- Food legislation --- Food additives

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Butyl methyl ether --- Air --- Fuel --- Gasoline --- Standards --- States. --- Pollution --- States --- Prevention. --- Law and legislation --- Additives

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Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. C

Flavor. --- Flavoring essences. --- Essences and essential oils --- Food additives --- Tastes --- Food --- Sensory evaluation --- Taste --- Analysis --- Engineering --- Food Science and Technology

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The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives w

Food additives --- Food addivites --- Flavoring essences --- Flavoring essences --- Food contamination --- Food contamination --- Analysis --- Toxicology --- Analysis --- Toxicology --- Analysis --- Toxicology

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Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three

Food --- Salt --- Salting of food. --- Agrotechnology and Food Sciences. Food Sciences --- Sodium content. --- Health aspects. --- Food Chemistry --- Additives and Contaminants --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Additives and Contaminants. --- Engineering --- Food Science and Technology --- Brining --- Canning and preserving --- Brine --- Halite --- Sodium chloride --- Table salt --- Chlorides --- Halide minerals --- Sodium salts --- Sodium --- Preservation --- Composition