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Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world. Additives cover a considerable range from the recognisable sodium bicarbonate used to make cakes in the domestic kitchen to mono- and di-acetyltartaric esters of mono- and diglycerides of fatty acids used as emulsifiers in commercial bread production. They include curcumin, the yellow colour in turmeric, beeswax and citric acid, the acid in citrus fruit, as well as substances prepared synthetically. It has long been fashionable in the media to criticise additives and, in so doing, to lump them all together but this ignores their diversity, their vital role in food production and preservation and the extensive testing they have undergone before being approved. This book outlines why additives are used, the testing regime within Europe, and a complete listing of all additives permitted within the EU.The law covering food additives in the EU, which was harmonised in 1989, has been revised a number of times, most recently by the publication of Regulations 1333/2008 and 1129/2011. These Regulations have been amended a number times with additives being removed or added. This fifth edition of the Guide brings it up to date with a revision of every chapter to reflect the current situation.Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is in their food will find this a practical book full of fascinating details.
Food additives. --- Food additives --- Additifs alimentaires --- Law and legislation --- Droit
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Nutritionary hygiene. Diet --- Toxicology --- Additieven in het voedsel --- Additifs alimentaires --- Aliments -- Additifs --- Aliments--Substances ajoutées --- Exhausteurs de goût --- Flavoring agents --- Food additives --- Saveur--Agents --- Smaakagentia --- Analysis --- Food contamination
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Additifs alimentaires --- Additiva --- Food Additives --- 641 --- 351.82*7 <493> --- Voeding. Voedsel--(zie ook {392.8}) --- Consumentenrecht--België --- 351.82*7 <493> Consumentenrecht--België
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Poisons. --- Agricultural chemicals --- Agrochemicals --- Food additives --- Food Additives --- Toilet preparations --- Cosmetics --- Toxiques. --- Produits chimiques agricoles --- Additifs alimentaires --- Produits de maquillage --- Toxicology. --- toxicity --- Toxicology --- Toxicologie. --- toxicity.
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Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.
Food --- Bacterial Toxins --- Food Contamination --- Food Additives --- Toxicology --- Toxicologie alimentaire. --- Toxines bactériennes. --- Aliments --- Additifs alimentaires. --- Toxicologie. --- toxicity. --- analysis. --- analysis. --- chemistry. --- methods. --- Contamination.
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La maladie de Crohn est une maladie inflammatoire chronique de l’intestin. Cette maladie touche de plus en plus de personnes dans le monde. C’est une maladie qui peut être très douloureuse avec de nombreuses complications possibles. Divers facteurs contribuants à la maladie ont pu être mis en évidence tels que des facteurs génétiques, immunitaires, alimentaires ou autres, comme la cigarette. Les additifs alimentaires sont également désignés comme responsable grâce à diverses études montrant leur impact sur le système digestif et leur rôle dans l’inflammation. Un équilibre existe entre le microbiote intestinal, le mucus intestinal, l’épithélium intestinal et le système immunitaire. Cependant, des études ont montré que certains additifs comme le carraghénane, le polysorbate 80 ainsi que la carboxyméthylcellulose pouvaient altérer négativement cet équilibre. Cela va favoriser le développement d’inflammations intestinales qui seront difficiles à soigner. Il est donc possible que certains additifs alimentaires puissent être responsables du développement de la maladie de Crohn.
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Additieven in het voedsel --- Additifs alimentaires --- Aliments -- Additifs --- Aliments--Substances ajoutées --- Exhausteurs de goût --- Food additives --- Law and legislation --- -Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- -Food additives --- -Law and legislation --- -Additieven in het voedsel --- Additive compounds
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Additieven in het voedsel --- Additifs alimentaires --- Aliments -- Additifs --- Aliments--Substances ajoutées --- Exhausteurs de goût --- Food additives --- Voeding : additieven --- Voeding : kleurstoffen --- Voeding : geurstoffen --- Voeding : conserveermiddelen --- 663.05 --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Additives and Contaminants --- Additives and Contaminants.
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543.2 --- Special chemical methods of analysis --- Derivatization. --- Gas chromatography. --- 543.2 Special chemical methods of analysis --- Liquid chromatography. --- Chimie analytique --- Additifs alimentaires --- Derivatisation --- Enzymes --- Paires d'ions --- Pesticides --- Spectrometrie de masse
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