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Author : Anonim
Publisher : iSmithers Rapra Publishing
Page : 148 pages
File Size : 47,8 Mb
Release : 1997
Category : Foamed materials
ISBN : 1859570976
Author : William P Edwards
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 50,7 Mb
Release : 2015-10-09
Category : Technology & Engineering
ISBN : 9781782626305
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author : Richard Lawley,Laurie Curtis,Judy Davis
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 53,9 Mb
Release : 2015-10-20
Category : Technology & Engineering
ISBN : 9781782625629
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.
Author : Anonim
Publisher : iSmithers Rapra Publishing
Page : 240 pages
File Size : 47,7 Mb
Release : 1993
Category : Foamed materials
ISBN : 0902348744
Author : Michael Bolgar,Jack Hubball,Joseph Groeger,Susan Meronek
Publisher : CRC Press
Page : 498 pages
File Size : 48,9 Mb
Release : 2007-11-05
Category : Science
ISBN : 9781420044881
Most plastics and polymers used for consumer goods and technical applications contain numerous additives, many of which are potentially hazardous to human health and the environment. The Handbook for the Chemical Analysis of Plastic and Polymer Additives provides a detailed reference for the analysis of additives that are most widely used in
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher : Food & Agriculture Org.
Page : 788 pages
File Size : 50,5 Mb
Release : 2006
Category : Technology & Engineering
ISBN : 9251054266
Author : Anonim
Publisher : iSmithers Rapra Publishing
Page : 236 pages
File Size : 49,5 Mb
Release : 2003
Category : Foamed materials
ISBN : 1859573665
Author : Anonim
Publisher : iSmithers Rapra Publishing
Page : 210 pages
File Size : 50,9 Mb
Release : 2001-12-31
Category : Foamed materials
ISBN : 1859572529
Author : George A. Burdock
Publisher : CRC Press
Page : 1130 pages
File Size : 51,5 Mb
Release : 1997
Category : Medical
ISBN : 0849394120
A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
Author : Charles M. Duncan
Publisher : Rowman & Littlefield
Page : 219 pages
File Size : 55,8 Mb
Release : 2015-01-15
Category : Self-Help
ISBN : 9781442238404
Food safety has fast become one of the nation’s top issues. Three thousand people die each year in the U.S. from foodborne illnesses. Another 48 million are sickened annually and our government fails to protect us. Many foods and additives that we eat every day have been banned for years in other countries. Our government food safety agencies move in reverse--cutting back on inspections, allowing food producers to inspect themselves, and permitting the vast majority of potentially adulterated foods to enter this country without benefit of any testing or inspection. How, in a country so advanced in most areas, could we have descended to this alarming state of food safety? One answer: Budget cuts and bureaucrats. Eat, Drink, and Be Wary examines the multitude of dangers in food production, transportation, storing, and preparation that result in this shocking number of preventable illnesses and deaths. It takes a broad and detailed look, in all food groups, at the problems and potential solutions in food safety practices, inspections, and enforcements. This book answers the questions and concerns of millions of Americans who have reached new levels of serious doubts about the safety of our food. Charles Duncan points readers to the dangers to look for in deli foods, raw milk, seafood, poultry, eggs, beef, and others. For consumers who care about the food they eat, this book details the dangers, offers direction for choosing safe foods, and provides a critique of our current system that suggests ways it can be fixed, or at least improved.
Author : Library of Congress,Library of Congress. Subject Cataloging Division,Library of Congress. Office for Subject Cataloging Policy
Publisher : Unknown
Page : 1160 pages
File Size : 43,9 Mb
Release : 2013
Category : Subject headings, Library of Congress
ISBN : MINN:30000009706908
Author : Library of Congress. Cataloging Policy and Support Office
Publisher : Unknown
Page : 128 pages
File Size : 45,9 Mb
Release : 2007
Category : Subject headings, Library of Congress
ISBN : UOM:39015066169593
Author : Sabu Thomas,Laly A. Pothan
Publisher : Archives contemporaines
Page : 553 pages
File Size : 55,7 Mb
Release : 2009
Category : Fibers
ISBN : 9782914610995
Author : Percy Russell,Anita Williams
Publisher : Jones & Bartlett Learning
Page : 546 pages
File Size : 48,8 Mb
Release : 1995
Category : Health
ISBN : 0412989913
This practical reference provides the most recent information available on every type of nutrient, including carbohydrates, fats, proteins, lipids, water and electrolytes, minerals and trace elements, and fat and water soluble vitamins. Entries examine the foods themselves, as well nutritional contents, chemical and biochemical structures, and metabolic pathways. A visually impressive volume, the text is enhanced with tables, formulae, diagrams, and illustrations. An extensive system of cross references illustrates the relationships of additives, natural toxins, and food processing to health and disease. The entries present detailed caloric and nutrient information on individual foods, including grains, pulses, nuts, seeds, vegetables, meats, fish, eggs, dairy product, oils and fats, herbs, spice, and beverages. This handy reference places nutrition in a broader health context by examining the composition and structure of the body absorption and metabolism of foods and nutrition related disorders such as rickets, osteoporosis, scurvy, gout, diabetes, malnutrition, and obesity. Readers can explore both naturally occurring and human made food toxins as well as food additives listings feature easy-to-follow nutrients from ingestion to incorporation and elimination, in addition to accessible tables of chemical, biochemical, and nutritional information that allow immediate comparisons of related items. The Nutrition and Health Dictionary is an invaluable reference of nutritionists, nurses, food scientists, allied health professionals, and other heath care providers. It is also an outstanding resource for students and researchers in nutrition and food science.
Author : George Wypych
Publisher : Elsevier
Page : 473 pages
File Size : 48,7 Mb
Release : 2022-03-11
Category : Technology & Engineering
ISBN : 9781927885888
Databook of Blowing and Auxiliary Agents, Second Edition includes the most current information on foaming technology, guiding users on the proper selection of formulation, which is highly dependent on the mechanisms of action of blowing agents and foaming agents, as well as dispersion and solubility. The book includes properties of 23 groups of blowing agents and the typical range of technical performance for each group, including general properties, physical-chemical properties, health and safety, environmental impact, and applications in different products and polymers. All information is illustrated by chemical reactions and diagrams. Chapters in the book look at foaming mechanisms with the use of solid blowing agents, which are decomposed to the gaseous products by application of heat, production of gaseous products by chemical reaction, and foaming by gases and evaporating liquids. Introduces the fundamental mechanisms of action of blowing agents and foaming Includes best practice guidance to help engineers and technicians improve the efficiency of their existing foaming processes Enables practitioners to select blowing agents and foaming methods more effectively, thus reducing the risk of poor specification Introduces useful analytical techniques for foaming Discusses the environmental impact of foaming processes
