Food Additive Toxicology

Author : Fergus M. Clydesdale
Publisher : CRC Press
Page : 36 pages
File Size : 47,8 Mb
Release : 1996-12-23
Category : Technology & Engineering
ISBN : 0849385806

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Food Additives by Fergus M. Clydesdale Pdf

In the U.S., before any additive is added to a food product the manufacturer must submit it to the FDA for approval and prove that its use has a reasonable certainty of not causing harm. The Priority-Based Assessment of Food Additives (PAFA) Database, compiled and maintained by the U.S. FDA/CFSAN (Center for Food Safety and Applied Nutrition), is a team resource for evaluating the status of all food additives. Food Additives: Toxicology, Regulation, and Properties contains a wealth of facts regarding the chemical and toxicological effects of direct food additives. It consists of identifying/administrative information for nearly 2,000 compounds that are, could be, or have been added to the U.S. food supply. Limited information is also provided for an additional 1,000 compounds. Part 1, Administrative and Chemical Information, includes data such as the CAS registry number, name of the compound, other identifying numbers, exposure to the population, and much more. The toxicological data fields are divided into three main sections: Genetic Toxicity and Cytotoxicity Information, Acute Toxicology Information, and Oral Toxicology Information. These sections contain data from toxicological studies.

Author : Maga
Publisher : CRC Press
Page : 560 pages
File Size : 52,9 Mb
Release : 1994-09-13
Category : Technology & Engineering
ISBN : 0824792459

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Food Additive Toxicology by Maga Pdf

"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."

Author : Victor O. Sheftel
Publisher : CRC Press
Page : 1324 pages
File Size : 51,8 Mb
Release : 2000-03-30
Category : Technology & Engineering
ISBN : 1566704995

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Indirect Food Additives and Polymers by Victor O. Sheftel Pdf

Now, more than ever, foods come packaged in containers designed for direct cooking or heating, which often causes the movement of substances - indirect additives - into foods. Because of their unique characteristics, plastics or polymeric materials (PM) have become the most important packaging material for food products. The safety assessment of plastics intended for use in contact with foodstuffs or drinking water continues to present a serious challenge. Indirect Food Additives and Polymers: Migration and Toxicology studies the potential hazards of indirect additives for human health and develops recommendations for their safe manufacture and use. It contains an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 plastic-like materials employed in packaging. The author presents the data underlying federal regulations - previously unavailable a single volume. The entry for each chemical provides: Prime Name Molecular or Structural Formula Molecular Mass Synonyms CAS Number RTECS number Properties Application and Exposure Migration Data Acute Toxicity Repeated Exposure Short-Term Toxicity Long-Term Toxicity Immunotoxicity of Allergenic Effect Reproductive Toxicity Mutagenicity Carcinogenicity Chemobiokinetics Standards Guidelines Regulations Recommendations References International in scope, the Handbook of Indirect Polymeric Additives in Food and Water: Migration and Toxicology offers comprehensive data on the toxic effects of polymeric materials and their ingredients. You will find the most information on plastics and polymeric materials- their migration and toxicology - in this resource.

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 51,8 Mb
Release : 1997
Category : Electronic
ISBN : 084968580X

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Food Additives by Anonim Pdf

Author : Tomris Altug
Publisher : CRC Press
Page : 170 pages
File Size : 52,6 Mb
Release : 2002-07-30
Category : Technology & Engineering
ISBN : 9781420058246

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Introduction to Toxicology and Food by Tomris Altug Pdf

With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.

Author : Joint FAO/WHO Expert Committee on Food Additives
Publisher : Unknown
Page : 236 pages
File Size : 52,9 Mb
Release : 1983
Category : Food additives
ISBN : OCLC:11646587

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Toxicological Evaluation of Certain Food Additives and Food Contaminants by Joint FAO/WHO Expert Committee on Food Additives Pdf

Author : Stanley T. Omaye
Publisher : CRC Press
Page : 439 pages
File Size : 41,9 Mb
Release : 2004-03-15
Category : Medical
ISBN : 9781135435554

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Food and Nutritional Toxicology by Stanley T. Omaye Pdf

Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten

Author : Takayuki Shibamoto,Leonard F. Bjeldanes
Publisher : Academic Press
Page : 231 pages
File Size : 55,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080925776

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Introduction to Food Toxicology by Takayuki Shibamoto,Leonard F. Bjeldanes Pdf

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods

Author : National Research Council (U.S.). Committee on Diet, Nutrition, and Cancer
Publisher : Unknown
Page : 478 pages
File Size : 55,8 Mb
Release : 1982
Category : Cancer
ISBN : OCLC:1097118844

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Diet, Nutrition, and Cancer by National Research Council (U.S.). Committee on Diet, Nutrition, and Cancer Pdf

Author : Anonim
Publisher : Unknown
Page : 260 pages
File Size : 50,8 Mb
Release : 1993
Category : Coloring matter in food
ISBN : MINN:31951D015330988

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Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food by Anonim Pdf

Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
Publisher : World Health Organization
Page : 144 pages
File Size : 51,9 Mb
Release : 2014-03-31
Category : Medical
ISBN : 9789241660686

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Safety Evaluation of Certain Food Additives and Contaminants by Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization Pdf

This volume contains monographs prepared at the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 4 to 13 June 2013. The toxicological monographs in this volume summarize the safety data on three food additives: advantame, glucoamylase (from Trichoderma reesei expressed in Trichoderma reesei) and nisin. Toxicological and dietary exposure information and information on specifications for all of the food additives and contaminants considered by the Committee are annexed to the volume. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.

Author : William Helferich,Carl K. Winter
Publisher : CRC Press
Page : 238 pages
File Size : 46,9 Mb
Release : 2000-08-23
Category : Medical
ISBN : 9781420038316

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Food Toxicology by William Helferich,Carl K. Winter Pdf

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease.

Author : Anonim
Publisher : Unknown
Page : 236 pages
File Size : 44,7 Mb
Release : 1983
Category : Electronic
ISBN : OCLC:1069147336

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Toxicological Evaluation of Certain Food Additives and Contaminants by Anonim Pdf

Author : United States. Food and Drug Administration,Association of Food and Drug Officials of the United States
Publisher : Unknown
Page : 124 pages
File Size : 47,8 Mb
Release : 1959
Category : Chemicals
ISBN : UCAL:B3596550

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Appraisal of the Safety of Chemicals in Foods, Drugs, and Cosmetics by United States. Food and Drug Administration,Association of Food and Drug Officials of the United States Pdf

Author : National Research Council
Publisher : Legare Street Press
Page : 0 pages
File Size : 46,9 Mb
Release : 2022-10-27
Category : History
ISBN : 1015698875

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Diet Nutrition And Cancer by National Research Council Pdf

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.