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Chemistry and Hygiene of Food Additives

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the;

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The Chemistry of Food Additives and Preservatives

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both;

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Natural Food Additives, Ingredients and Flavourings

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather;

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Animal food production (Codex Alimentarius)

The Codex Committees on Meat Hygiene, Processed Meat and Poultry Products, Residues of Veterinary Drugs in Foods and Food Additives and;

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The Influence of Chemistry on New Foods and Traditional Products

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been;

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Food Composition and Analysis

additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work;

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The Chemistry of Food

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and;

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Essentials of Food Chemistry

, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing;

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Regulating Food Additives

Food additives have used since the beginning of time to enhance the quantity and quality of food. We know from research and historical;

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Food Additives

additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children;

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Essential Guide to Food Additives

Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like;

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Chemistry and Hygiene of Food Gases

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging;

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Compendium of food additive specifications

These specifications provide information on the identity and purity of food additives used directly in foods or in food production. The;

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Cooking as a Chemical Reaction

chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food;

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General Standard for Food Additives: 2010

The Codex General Standard for Food Additives sets forth the conditions under which permitted food additives may be used in all foods. This;

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Food Additives Data Book

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives;

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Handbook of Food Contamination and Safety

, maintaining food hygiene and regulation of food additives and pesticide residues. This book is a compilation of chapters that discuss the most vital;

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Food Carbohydrate Chemistry

Not since Sugar Chemistry by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the;

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Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives

monographs provide information on the identity and purity of food additives used directly in food or in food production. The main three objectives;

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Safety Evaluation of Certain Mycotoxins in Food (WHO Food Additives) (Who Food Additives Series)

Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins;

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Regulatory Status Of Direct Food Additives

The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other;

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Compendium of Food Additive Specifications

meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The specifications monographs provide information on the identity and;

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Food

intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. Food: The Chemistry;

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Introduction to Organic Chemistry

, the authors place a strong emphasis on showing the interrelationship between organic chemistry and other areas of science, particularly the;

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Essential Microbiology and Hygiene for Food Professionals

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating;

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Essential Microbiology and Hygiene for Food Professionals

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating;

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Colour Additives for Foods and Beverages

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and;

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