Databook of Preservatives PDF Download
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Author: George Wypych
Publisher: Elsevier
ISBN: 1927885086
Category : Technology & Engineering
Languages : en
Pages : 527
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Book Description
Databook of Preservatives contains data for preservatives for products during transport and storage, film preservatives, wood preservatives, fiber, leather, rubber and polymerized materials preservatives, construction material preservatives, preservatives for liquid cooling and processing systems, slimicides, and cutting fluid preservatives. The selection of preservatives includes generic and commercial products, thus allowing for a comparison of properties of products coming from different sources. As well as general information about each preservative, the book also covers physical properties, health and safety issues and ecological properties. Over 100 data fields are included. Emphasis is particularly placed on usage and performance considerations, including information on manufacturers, an assessment of particularly notable properties, features and benefits, which combinations are recommended, and the effect of the preservative on microorganisms. - Practical, up-to-date data, including an assessment of features and benefits of each preservative - Particular emphasis given to environmental, health and safety properties to ensure safe use - Supported by real world examples of products produced using the compounds detailed in the book
Author: George Wypych
Publisher: Elsevier
ISBN: 1927885086
Category : Technology & Engineering
Languages : en
Pages : 527
Get Book Here
Book Description
Databook of Preservatives contains data for preservatives for products during transport and storage, film preservatives, wood preservatives, fiber, leather, rubber and polymerized materials preservatives, construction material preservatives, preservatives for liquid cooling and processing systems, slimicides, and cutting fluid preservatives. The selection of preservatives includes generic and commercial products, thus allowing for a comparison of properties of products coming from different sources. As well as general information about each preservative, the book also covers physical properties, health and safety issues and ecological properties. Over 100 data fields are included. Emphasis is particularly placed on usage and performance considerations, including information on manufacturers, an assessment of particularly notable properties, features and benefits, which combinations are recommended, and the effect of the preservative on microorganisms. - Practical, up-to-date data, including an assessment of features and benefits of each preservative - Particular emphasis given to environmental, health and safety properties to ensure safe use - Supported by real world examples of products produced using the compounds detailed in the book
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: Michael Ash
Publisher: Synapse Info Resources
ISBN: 1890595667
Category : Chemical preservatives
Languages : en
Pages : 890
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Book Description
This handbook contains comprehensive information on more than 5000 trade names and generic chemicals and materials that are used in a broad range of formulations to prevent the contamination and decomposition of end products. Product degradation can be caused by exposure to oxygen, ozone, bacteria, molds, yeast, mildew, and fungi. The industries that depend on the proper selection of preserving chemicals and materials are diverse and include: plastics, elastomers, construction, paper/pulp, agriculture, textiles, paints and coatings, pharmaceutical, cosmetics, food, beverages.This handbook contains comprehensive information on a variety of preservatives available from major chemical manufacturers and can expedite the material selection process for chemists, formulators and purchasing agents by providing the answers to these questions:? Is the agent capable of inhibiting the detrimental effects of oxygen, ozone, or microbes to the extent necessary?? Is the agent's overall physical and chemical attributes compatible with the product or system being protected?? Can the agent remain stable under storage conditions and for the application requirements?? Is its safety in production and handling acceptable?? Does its level of toxicity meet environmental regulations?? Does it meet cost requirements?
Author: H.W. Rossmoore
Publisher: Springer Science & Business Media
ISBN: 9401113548
Category : Technology & Engineering
Languages : en
Pages : 437
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Book Description
My professional interest in antimicrobial agents and contamination control goes back 50 years to my tour as a microbiologist in a field hospital in Europe during World War II. With no experience and relying solely on a military handbook, I prepared thermometer trays with jars of blue bichloride of mercury and pink isopropyl alcohol. A preliminary typhoid diagnosis of one of our cooks resulted in the need for lab testing. His stool specimen and its subsequent disposal was my problem. My handbook said bum it. So burn it T did, in a five-gallon can with gasoline. Flames shot up almost six feet, and my next mistake was to extinguish them with carbon tetrachloride. This resulted in the production of lethal phosgene gas. The hospital had a near disaster. I could say that at that moment I vowed to write a how-to book so that such stupidities could be avoided. Nevertheless, when I was offered the opportunity to edit this book I thought back on the need for a real, practical treatment of my subject. This book, then, is a practical handbook for technical service personnel and scientists who are not necessarily specialists in microbiology. It provides information on suitable antimicrobial agents appropriate to their particular problem-solving needs and information on the microbial groups contributing to the specific problem, their ecologies, and strategies for controlling their access to the area or material of interest.
Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 1444397737
Category : Technology & Engineering
Languages : en
Pages : 779
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Book Description
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)
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Author: Titus A. M. Msagati
Publisher: John Wiley & Sons
ISBN: 1118274148
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Author: Francesco Conto
Publisher: John Wiley & Sons
ISBN: 1118906454
Category : Technology & Engineering
Languages : en
Pages : 483
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Book Description
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Author:
Publisher:
ISBN:
Category : Buildings
Languages : en
Pages : 108
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Book Description
Author: Johan Bieleman
Publisher: John Wiley & Sons
ISBN: 3527613315
Category : Science
Languages : de
Pages : 390
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Book Description
No doubt: A perfect coating has to look brilliant! But other properties of coatings are also most important. Coatings have to be durable, tough and easily applicable. Additives are the key to success in achieving these characteristics, even though the amounts used in coating formulations are small. It is not trivial at all to select the best additives. In practice, many series of tests are often necessary, and the results do not explain, why a certain additive improves the quality of a coating and another one impairs the coating. This book is dedicated to developers and applicants of coatings working in research or production, and it is aimed at providing a manual for their daily work. It will answer the following questions: How do the most important groups of additives act? Which effects can be be achieved by their addition? Scientific theories are linked to practical applications. Emphasis is put on the optical aspects that are most important for the applications in practice. This book is a milestone in quality assurance in the complete field of coatings!
