Author: J. Kielhorn
Publisher: World Health Organization
ISBN: 924153074X
Category : Medical
Languages : en
Pages : 56
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Book Description
First draft prepared by Dr. J. Kielhorn and Dr. I. Mangelsdorf, Fraunhofer Institute for Toxicology and Experimental Medicine, Hanover, Germany ; and Dr. K. Ziegler-Skylakakis, MAK Commission (Commission for the investigation of health hazards of chemical compunds in the work area), Munich, Germany.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 986
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Book Description
Author: William F. White
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 132
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Book Description
Author: Elena Jiménez
Publisher: Springer
ISBN: 3319129074
Category : Science
Languages : en
Pages : 442
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Book Description
This volume offers a comprehensive overview of advanced research in the field of environmental green chemistry for air, soil and water pollutants, and presents emerging technologies on the chemical treatment of polluted sites and wastes. The 15 chapters, prepared by internationally respected experts, address the following topics: (1) monitoring of indoor and outdoor air pollutants; (2) atmospheric degradation processes and formation mechanisms of secondary pollutants; (3) the environmental assessment and impacts of soils polluted by heavy metals and hydrocarbons; (4) sustainable and emerging technologies for the chemical treatment of organic and animal wastes and wastewaters; (5) photocatalytic CO2 conversion methods for the mitigation of greenhouse effects; and (6) non-conventional methods in green chemistry synthesis. Lastly, the authors outline the future perspectives of each topic. Given its multidisciplinary approach, combining environmental analysis and engineering, the book offers a valuable resource for all researchers and students interested in environmental chemistry and engineering.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 9241660708
Category : Business & Economics
Languages : en
Pages : 377
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Book Description
This volume contains monographs prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 17 to 26 June 2014. The toxicological monographs in this volume summarize the safety data on six food additives. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. 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:
Publisher: ScholarlyEditions
ISBN: 1481686933
Category : Medical
Languages : en
Pages : 199
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Book Description
Cysteine Endopeptidases—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Calpain. The editors have built Cysteine Endopeptidases—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Calpain in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Cysteine Endopeptidases—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: George A. Burdock
Publisher: CRC Press
ISBN: 1040069940
Category : Technology & Engineering
Languages : en
Pages : 3775
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Book Description
Since publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by
Author: G. Charalambous
Publisher: Elsevier
ISBN: 1483291022
Category : Technology & Engineering
Languages : en
Pages : 764
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Book Description
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics. Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies. This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.
Author: George A. Burdock
Publisher: CRC Press
ISBN: 9780849394140
Category : Technology & Engineering
Languages : en
Pages : 1094
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Book Description
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: Jack G. Calvert
Publisher: Oxford University Press
ISBN: 0190233036
Category : Science
Languages : en
Pages : 609
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Book Description
Ozone, an important trace component, is critical to life on Earth and to atmospheric chemistry. The presence of ozone profoundly impacts the physical structure of the atmosphere and meteorology. Ozone is also an important photolytic source for HO radicals, the driving force for most of the chemistry that occurs in the lower atmosphere, is essential to shielding biota, and is the only molecule in the atmosphere that provides protection from UV radiation in the 250-300 nm region. However, recent concerns regarding environmental issues have inspired a need for a greater understanding of ozone, and the effects that it has on the Earth's atmosphere. The Mechanisms of Reactions Influencing Atmospheric Ozone provides an overview of the chemical processes associated with the formation and loss of ozone in the atmosphere, meeting the need for a greater body of knowledge regarding atmospheric chemistry. Renowned atmospheric researcher Jack Calvert and his coauthors discuss the various chemical and physical properties of the earth's atmosphere, the ways in which ozone is formed and destroyed, and the mechanisms of various ozone chemical reactions in the different spheres of the atmosphere. The volume is rich with valuable knowledge and useful descriptions, and will appeal to environmental scientists and engineers alike. A thorough analysis of the processes related to tropospheric ozone, The Mechanisms of Reactions Influencing Atmospheric Ozone is an essential resource for those hoping to combat the continuing and future environmental problems, particularly issues that require a deeper understanding of atmospheric chemistry.
