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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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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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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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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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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