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Author : Verner Wheelock
Publisher : Unknown
Page : 120 pages
File Size : 50,9 Mb
Release : 1986
Category : Food additives
ISBN : OCLC:150568691
Author : Verner Wheelock
Publisher : Unknown
Page : 152 pages
File Size : 49,9 Mb
Release : 1986
Category : Food additives
ISBN : UIUC:30112017917540
Abstract: British consumers are worried and confused about food additives. These concerns are beginning to show an impact on food purchasing patterns. Food retailers and manufacturers are encouraging consumer attitudes by alleging that many additives can be damaging to human health. The public feels that the regulatory control in Britian is loose compared with other countries. As a result, many consumers are trying to avoid foods containing artificial additives.
Author : Verner Wheelock
Publisher : Unknown
Page : 0 pages
File Size : 50,5 Mb
Release : 1986
Category : Food additives
ISBN : OCLC:150568691
Author : Yehia El-Samragy
Publisher : BoD – Books on Demand
Page : 272 pages
File Size : 49,9 Mb
Release : 2012-02-22
Category : Science
ISBN : 9789535100676
A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.
Author : Institute of Medicine,Food Forum
Publisher : National Academies Press
Page : 158 pages
File Size : 54,6 Mb
Release : 1999-04-29
Category : Medical
ISBN : 9780309184137
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author : United States. Congress. House. Committee on Government Reform and Oversight. Subcommittee on Human Resources and Intergovernmental Relations
Publisher : Unknown
Page : 192 pages
File Size : 48,5 Mb
Release : 1995
Category : Political Science
ISBN : PURD:32754065661757
Author : Mike Saltmarsh
Publisher : Royal Society of Chemistry
Page : 320 pages
File Size : 55,9 Mb
Release : 2013-02-07
Category : Science
ISBN : 9781849734981
Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. 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 added to their food will find this a practical book full of fascinating details.
Author : Anonim
Publisher : Unknown
Page : 20 pages
File Size : 50,8 Mb
Release : 1986
Category : Food additives
ISBN : 0905367014
Author : Frank R. Spellman,Joan Price-Bayer
Publisher : Rowman & Littlefield
Page : 279 pages
File Size : 48,7 Mb
Release : 2019-11-30
Category : Law
ISBN : 9781641433556
Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958.
Author : British Nutrition Foundation
Publisher : Unknown
Page : 112 pages
File Size : 43,8 Mb
Release : 1977
Category : Technology & Engineering
ISBN : CORNELL:31924001364037
Abstract: Basic facts concerning food additives are presented so that consumers can evaluate their advantages and disadvantages from an informed perspective. Additives permit an ever increasing supply of food products on the market which have improved quality, flavor, storage, uniformity, texture and nutritional characteristics. Government regulations and legislation control the use of additives by food manufactures in the United Kingdon; specific examples include bread, flour, milk and dairy products. The use of common additives such as preservatives, antioxidants, emulsifiers, stabilizers, coloring agents, flavors, saccharin, nutritive additives, etc. and their biological effects on body processes are discussed. Recent concerns over the safety, toxicity and carcinogenicity of animal feeds and pesticides are examined. Problems of safety evaluation studies and the need for safety-in-use assessments of food additives are explored.
Author : Jessica Vapnek,Melvin Spreij
Publisher : Food & Agriculture Org.
Page : 286 pages
File Size : 41,8 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251054312
The increasing globalization of food trade and the harmonization of food standards and food safety rules have led to significant changes in the international and national regulatory frameworks for food. There is an increasing recognition of the need to integrate and improve coordination of regulatory activities among national and international bodies for better protection of human, animal and plant life and health without creating unnecessary barriers to trade. In addition, catastrophic outbreaks of food-borne disease have sparked increasing attention to the regulatory frameworks for food safety and food trade in the global arena. These developments have given rise to new legislative needs. National regulatory frameworks have to be adjusted to meet international and regional obligations, while the distribution of responsibilities for the food sector requires rigorous review. The present text draws on FAO's experience in providing technical assistance to governments developing new food laws and regulations, setting out and examining the many elements of the national system which should be taken into account in a comprehensive review of national regulatory frameworks for food. Towards that end, the text offers concrete recommendations for the preparation of a basic national food law, including three variants of a new model food law.
Author : Mousumi Sen
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 41,8 Mb
Release : 2022-01-19
Category : Technology & Engineering
ISBN : 9781119791614
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Author : D Baines,R Seal
Publisher : Elsevier
Page : 488 pages
File Size : 46,5 Mb
Release : 2012-03-21
Category : Technology & Engineering
ISBN : 9780857095725
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
Author : A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate
Publisher : CRC Press
Page : 1058 pages
File Size : 55,6 Mb
Release : 2001-11-01
Category : Technology & Engineering
ISBN : 9780824741709
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Author : Seyed Mohammad Nabavi,Seyed Fazel Nabavi, Monica Rosa Loizzo,Rosa Tundis, K. Pandima Devi,Ana Sanches Silva
Publisher : Bentham Science Publishers
Page : 353 pages
File Size : 55,6 Mb
Release : 2020-04-17
Category : Medical
ISBN : 9789811446115
INTRODUCTION This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features: - Covers a wide range of natural and synthetic food additives - Covers health related topics relevant to food additives - Chapters are organized into specific, easy-to-read topics - Provides bibliographic references for further reading This book serves a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.
