CRC Handbook of Food Additives, Second Edition PDF Download
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Author: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305429
Category : Technology & Engineering
Languages : en
Pages : 1020
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Book Description
Author: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305429
Category : Technology & Engineering
Languages : en
Pages : 1020
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Book Description
Author: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305436
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
Author: Chemical Rubber Company (Cleveland, Ohio)
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Chemical Rubber Company (Cleveland, Ohio)
Publisher:
ISBN:
Category :
Languages : en
Pages : 998
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Book Description
Author: Susan C. Smolinske
Publisher: CRC Press
ISBN: 9780849335853
Category : Technology & Engineering
Languages : en
Pages : 458
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Book Description
CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives. Background information on regulations and labeling requirements for each type of product is provided, and 77 articles critically review human and animal data pertinent to a variety of agents and makes judgments regarding the clinical relevance. The book also identifies at-risk populations, such as neonates, patients with renal failure, and atopic patients. Inactive common pharmaceutical agents and/or foods containing certain ingredients are listed to help physicians counsel hypersensitive patients who must avoid products containing these excipients.
Author: Richard J. Lewis
Publisher: Springer Science & Business Media
ISBN: 9780442205089
Category : Reference
Languages : ar
Pages : 644
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Book Description
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author: Victor O. Sheftel
Publisher: CRC Press
ISBN: 148229382X
Category : Technology & Engineering
Languages : en
Pages : 1321
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Book Description
More foods are now packaged in containers designed for direct cooking or heating, which encourages movement of substances into the foods. Indirect Food Additives and Polymers: Migration and Toxicology is an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 of the plastic-like materials employed in packaging and identified by the FDA as indirect food additives. It presents the data underlying federal regulations, previously unavailable in one volume, and is a convenient resource for anyone working in the large number of related disciplines.
Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 140517241X
Category : Technology & Engineering
Languages : en
Pages : 1038
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Book Description
This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, 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 andeasy-to-follow-up references.
Author: S.S. Deshpande
Publisher: CRC Press
ISBN: 0203908961
Category : Medical
Languages : en
Pages : 920
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Book Description
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 412
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Book Description
