A Practical Guide to European Union Approved Food Additives
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1994 |
Genre | : |
ISBN | : 9781857793017 |
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Author | : |
Publisher | : |
Total Pages | : |
Release | : 1994 |
Genre | : |
ISBN | : 9781857793017 |
Author | : Michael Saltmarsh |
Publisher | : Royal Society of Chemistry |
Total Pages | : 309 |
Release | : 2013 |
Genre | : Law |
ISBN | : 1849735603 |
Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.
Author | : K Goodburn |
Publisher | : Elsevier |
Total Pages | : 257 |
Release | : 2001-06-14 |
Genre | : Technology & Engineering |
ISBN | : 1855736306 |
Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions. The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part one there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part two considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part three of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods. EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union.
Author | : Mike Saltmarsh |
Publisher | : Royal Society of Chemistry |
Total Pages | : 327 |
Release | : 2020-10-30 |
Genre | : Science |
ISBN | : 1839161035 |
Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.
Author | : Leatherhead Food International |
Publisher | : Royal Society of Chemistry |
Total Pages | : 351 |
Release | : 2008-02-19 |
Genre | : Science |
ISBN | : 1847559239 |
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
Author | : Richard J. Lewis |
Publisher | : Springer Science & Business Media |
Total Pages | : 644 |
Release | : 1989 |
Genre | : Technology & Engineering |
ISBN | : 9780442205089 |
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author | : Wales Ecology Party |
Publisher | : |
Total Pages | : 16 |
Release | : 1985 |
Genre | : Food additives |
ISBN | : |
Author | : Thomas E. Furia |
Publisher | : CRC Press |
Total Pages | : 422 |
Release | : 1980-07-29 |
Genre | : Technology & Engineering |
ISBN | : 9780849305436 |
Author | : George A. Burdock |
Publisher | : CRC Press |
Total Pages | : 3242 |
Release | : 1996-11-26 |
Genre | : Technology & Engineering |
ISBN | : 9780849394164 |
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 through the Freedom of Information Act, is made easily accessible in the Encyclopedia of Food and Color Additives. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including food additive categories and some substances not considered to be "additives," such as corn oil. The Encyclopedia avoids the hazard of providing too much or too little information with a concise, understandable description of each substance. There is no need to waste time wading through paragraphs of unrelated text. All data is clearly organized in alphabetical or numerical order, so even with a minimal amount of knowledge about any additive, you can locate it instantly. 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. 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 | : Jim Smith |
Publisher | : John Wiley & Sons |
Total Pages | : 779 |
Release | : 2011-04-20 |
Genre | : Technology & Engineering |
ISBN | : 1444397737 |
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 approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." —SAAFOST (South African Association for Food Science and Technology)