Indirect Food Additives And Polymers

Author : Victor O. Sheftel
Publisher : CRC Press
Page : 1324 pages
File Size : 41,6 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 : iSmithers Rapra Publishing
Page : 168 pages
File Size : 49,8 Mb
Release : 2007
Category : Medical
ISBN : 1847350178

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Pharmaceutical Polymers 2007 by Anonim Pdf

Author : George A. Burdock
Publisher : CRC Press
Page : 1130 pages
File Size : 52,8 Mb
Release : 1997
Category : Medical
ISBN : 0849394120

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Encyclopedia of Food and Color Additives by George A. Burdock Pdf

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 : Interpharm
Publisher : CRC Press
Page : 736 pages
File Size : 51,8 Mb
Release : 2003-05-27
Category : Medical
ISBN : 9781420025873

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Interpharm Master Keyword Guide by Interpharm Pdf

The bestselling and most useful aid available for finding all references to FDA and DEA regulations, Interpharm Master Keyword Guide: 21 CFR Regulations of the Food and Drug Administration, is used in hundreds of active pharmaceuticals, pharmaceutical, biotechnology, diagnostic, and device manufacturing companies. And it is in use by every FDA district in the United States to sort their way through their own regulations. Each of the over 20,000 entries is quoted in context to provide instant access to every noun, phrase, and concept used by the DEA and FDA. The KEYWORD and SECTION TITLE are shown in upper case, the Subpart Title and/or Part Title are shown in capitals and lower case. How to use this guide: 1. Look up the keyword of interest 2. Note the context in which the keyword is mentioned in the section of title and the details of the subpart or part title to determine if it is the reference you need 3. When you find the correct reference, use the section number provided to look up the details of the regulations in the Code of Federal Regulations Title 21 Updated to include the latest changes in 21 CFR, the Interpharm Master Keyword Guide: 21 CFR Regulations of the Food and Drug Administration, 2002-2003 Edition makes it easy to find the exact section you need and apply it correctly.

Author : United States. Food and Drug Administration. Bureau of Foods
Publisher : Unknown
Page : 32 pages
File Size : 51,8 Mb
Release : 1976
Category : Food additives
ISBN : MINN:31951D03046641B

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FDA Guidelines for Chemistry and Technology Requirements of Indirect Food Additive Petitions by United States. Food and Drug Administration. Bureau of Foods Pdf

Author : United States. Congress. House
Publisher : Unknown
Page : 1418 pages
File Size : 41,6 Mb
Release : 2013
Category : CD-ROMs
ISBN : HARVARD:32044116475344

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Journal of the House of Representatives of the United States by United States. Congress. House Pdf

Some vols. include supplemental journals of "such proceedings of the sessions, as, during the time they were depending, were ordered to be kept secret, and respecting which the injunction of secrecy was afterwards taken off by the order of the House".

Author : United States. Congress. House. Committee on Commerce
Publisher : Unknown
Page : 624 pages
File Size : 40,7 Mb
Release : 2024-06-27
Category : Electronic
ISBN : UCR:31210017977214

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Legislative Calendar by United States. Congress. House. Committee on Commerce Pdf

Author : Office of the Federal Register (Cfr)
Publisher : Unknown
Page : 650 pages
File Size : 54,6 Mb
Release : 2016-07-08
Category : Electronic
ISBN : 1359980202

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Cfr 21, Parts 170 to 199, Food and Drugs, April 01, 2016 (Volume 3 Of 9) by Office of the Federal Register (Cfr) Pdf

Code of Federal Regulations Title 21, Volume 3, April 1, 2016 contains regulations governing Food and Drugs and may also be referenced as: - Code of Federal Regulations Title 21, Volume 3, April 1, 2016 - CFR Title 21 - CFR 21, Food and Drugs - CFR 21, Parts 170 to 199, Food and Drugs This volume contains Parts 170 to 199: - Part 170; FOOD ADDITIVES - Part 171; FOOD ADDITIVE PETITIONS - Part 172; FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION - Part 173; SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION - Part 174; INDIRECT FOOD ADDITIVES: GENERAL - Part 175; INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS - Part 176; INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS - Part 177; INDIRECT FOOD ADDITIVES: POLYMERS - Part 178; INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS - Part 179; IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD - Part 180; FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY - Part 181; PRIOR-SANCTIONED FOOD INGREDIENTS - Part 182; SUBSTANCES GENERALLY RECOGNIZED AS SAFE - Part 184; DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE - Part 186; INDIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE - Part 189; SUBSTANCES PROHIBITED FROM USE IN HUMAN FOOD - Part 190; DIETARY SUPPLEMENTS - Parts 191-199; Reserved

Author : Ulrich Erle,Peter Pesheck,Matthew Lorence
Publisher : Woodhead Publishing
Page : 592 pages
File Size : 54,6 Mb
Release : 2020-05-28
Category : Technology & Engineering
ISBN : 9780081027141

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Development of Packaging and Products for Use in Microwave Ovens by Ulrich Erle,Peter Pesheck,Matthew Lorence Pdf

Development of Packaging and Products for Use in Microwave Ovens, Second Edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way. This new edition reviews recent developments and the latest cutting-edge technology, including new materials and package formats, new ideas for product development, and new information on developments in microwave technology. Sections cover the effect of food dielectric properties and heating uniformity, microwave packaging materials, product development, food, packaging, oven safety, and the computer modelling of microwave products and active packaging. Written by a distinguished team of international contributors, this book is not only a valuable resource for engineers, manufacturers and product developers in the food and packaging industries, but also a great research tool for industrial R&D and academia. Enables the reader to understand product and packaging materials for microwave ovens down to a highly technical and detailed level Offers systematic coverage on all aspects involved, including principles, materials, design, product development and modelling Includes the very latest developments in products and packaging, including smart packaging and solid state technology

Author : George A. Burdock
Publisher : CRC Press
Page : 3153 pages
File Size : 52,5 Mb
Release : 2014-07-29
Category : Technology & Engineering
ISBN : 9781498711081

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Encyclopedia of Food & Color Additives by George A. Burdock Pdf

THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available thr

Author : Anonim
Publisher : Unknown
Page : 1472 pages
File Size : 40,5 Mb
Release : 1983-04-25
Category : Administrative law
ISBN : UIUC:30112059139813

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Federal Register by Anonim Pdf

Author : United States. Food and Drug Administration
Publisher : Unknown
Page : 20 pages
File Size : 52,5 Mb
Release : 1966
Category : Food additives
ISBN : MINN:31951D03253835T

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FDA Guidelines for Chemistry and Technology Requirements of Food Additive Petitions by United States. Food and Drug Administration Pdf

Author : American Chemical Society. Meeting,Vanee Komolprasert,Petra Turowski
Publisher : Unknown
Page : 326 pages
File Size : 44,7 Mb
Release : 2014-08
Category : Food
ISBN : 0841229449

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Food Additives and Packaging by American Chemical Society. Meeting,Vanee Komolprasert,Petra Turowski Pdf

Author : J.A. Sidwell
Publisher : iSmithers Rapra Publishing
Page : 122 pages
File Size : 51,6 Mb
Release : 1992
Category : Technology & Engineering
ISBN : 0902348698

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Food Contact Polymeric Materials by J.A. Sidwell Pdf

Polymeric materials have revolutionised the way we package store and even cook our food. We now buy soft and alcoholic drinks in transparent, lightc099 plastic bottles, and precooked meals in plastic trays which we reheat in a microwave or conventional oven. This state-of-the-art review draws together the legal framework within which the industry must work, with the technological advances being made both in materials performance and the analysis of migrating monomers and additives. An additional indexed section containing several hundred abstracts from the Rapra Polymer Library database provides useful references for further reading.

Author : Fidel Toldrá,Leo M.L. Nollet
Publisher : CRC Press
Page : 1041 pages
File Size : 54,8 Mb
Release : 2021-03-29
Category : Technology & Engineering
ISBN : 9781000342031

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Handbook of Dairy Foods Analysis by Fidel Toldrá,Leo M.L. Nollet Pdf

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.