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Nutritionary hygiene. Diet --- Toxicology --- Food Analysis. --- Foodborne Diseases. --- Food --- Food-borne Diseases --- Food-borne Illnesses --- Foodborne Illnesses --- Poisoning, Food --- Food Poisoning --- Disease, Food-borne --- Disease, Foodborne --- Diseases, Food-borne --- Diseases, Foodborne --- Food Poisonings --- Food borne Diseases --- Food borne Illnesses --- Food-borne Disease --- Foodborne Disease --- Illnesses, Food-borne --- Illnesses, Foodborne --- Poisonings, Food --- Food Hypersensitivity --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- adverse effects. --- poisoning --- analysis --- Dietary Exposure --- Food poisoning --- Addresses, essays, lectures --- Toxins --- Food-borne Illness --- Foodborne Illness --- Food borne Disease --- Food borne Illness --- Illness, Food-borne --- Illness, Foodborne --- Food Analysis --- Foodborne Diseases --- adverse effects
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This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxico
Feed additive residues --- Food contamination --- Food --- Nutritionally induced diseases --- Pesticide residues in food --- Veterinary drug residues --- Pesticide residues --- Pesticides --- Diet --- Diet and disease --- Dietary causes of disease --- Diseases --- Nutrition disorders --- Food toxicology --- Nutritional toxicology --- Toxicology --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Residues, Veterinary drug --- Residues, Feed additive --- Environmental aspects --- Adverse effects --- Dietary aspects --- Causes and theories of causation --- Contamination --- Engineering --- Food Science and Technology --- Food contamination. --- Toxicology. --- Drug residues --- Veterinary drug residues. --- Analysis.
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The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the
Nutritionary hygiene. Diet --- Toxicology --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Additives and Contaminants. --- Engineering --- Food Science and Technology --- Food contamination. --- Pollution. --- Public Health --- Public Health. --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Food adulteration and inspection --- Food --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Standards. --- Analysis. --- Adulteration --- Inspection --- Contamination --- Chemistry --- Composition --- Mycotoxins --- Pesticides --- Risk assessment --- Safety --- Veterinary drugs --- FOOD ADDITIVES --- FOOD ANALYSIS --- SAFETY --- PUBLIC HEALTH --- RISK ASSESSMENT --- ANALYSIS --- STANDARDS
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This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology, Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxicology and detection. Part three examines pesticides, with chapters on surveillance and detection methods for fungicides and herbicides. In the final part, there are chapters summarising a wide range of other chemical residues in food, from xenostrogens/endocrine disruptors and dietary estrogens to polycyclic aromatic hydrocarbons, dioxins and polychlorinated biphenyls. Pesticide, veterinary and other residues in food is a standard reference for all those concerned with ensuring the safety of food. Reviews residue detection, risk assessment and risk managementExtensive coverage of chemical residuesIndispensable resource for all food producers.
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One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.After an introductory review of market trends, chapter two discusses rec
Functional foods --- Performance --- Nutritional aspects --- Functional foods. --- Nutritional aspects.
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One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.After an introductory review of market trends, chapter two discusses rec
Functional foods --- Performance --- 613.21 --- Voeding --- Voeding en gezondheid --- Competence --- Work --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food --- Nutritional aspects --- Physiology --- Human Anatomy & Physiology --- Health & Biological Sciences
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Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the foo
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Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging. With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food. Reviews worldwide regulation of food contact materialsIncludes the latest developments in the analysis of food contact materialsLooks in detail at different food contact materials.
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