Directive 89/107/EEC on the approximation of the laws of the member States concerning food additives authorised for use in foodstuffs intended for human consumption PDF Download
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Languages : en
Pages : 0
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Languages : en
Pages : 0
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Author: Commission of the European Communities
Publisher:
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Languages : en
Pages :
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Author: Leatherhead Food International
Publisher: Royal Society of Chemistry
ISBN: 1847559239
Category : Science
Languages : en
Pages : 351
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Book Description
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: Commission of the European Communities
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 5
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Author: Mike Saltmarsh
Publisher: Royal Society of Chemistry
ISBN: 1839161191
Category : Science
Languages : en
Pages : 309
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Book Description
Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is added to their food will find this a practical book full of fascinating details.
Author: Vera Rogiers
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805586558
Category : Medical
Languages : en
Pages : 235
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Book Description
This volume of Current Problems in Dermatology presents the reader with a portrait of the scientific background of the complex process of safety assessment of cosmetics as well as information on European cosmetic legislation. A practical approach to the search for toxicity data on cosmetic ingredients and a compilation of the legally required technical dossier of a finished cosmetic product as well as an in-depth analysis of the safety assessment of cosmetic ingredients performed at the EU level by the Scientific Committee on Consumer Products (SCCP) are available. The current status of 3R alternatives to animal testing and the extent to which they are implemented by the cosmetic industry and considered by the SCCP in the risk assessment process is discussed. As such, guidance is provided in relation to the manifold challenges cosmetic safety assessors are faced with in the current EU regulatory setting.In this valuable handbook, qualified cosmetic safety assessors, suppliers of raw materials, dermatologists and pharmacists, toxicologists as well as EU officials and administrators dealing with cosmetics will find relevant information on the European cosmetic legislation, the compilation of cosmetic technical dossiers, toxicological database searches, and the availability and use of alternative methods in the field of cosmetics.
Author: Walter Leal Filho
Publisher: IOS Press
ISBN: 9781586034399
Category : Agriculture
Languages : en
Pages : 236
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Book Description
Author: Wiley
Publisher: John Wiley & Sons
ISBN: 047017448X
Category : Technology & Engineering
Languages : en
Pages : 1786
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Book Description
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
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Publisher: IICA Biblioteca Venezuela
ISBN:
Category :
Languages : en
Pages : 150
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Book Description
Author: Trevor H. Grenby
Publisher: Springer Science & Business Media
ISBN: 1461312299
Category : Technology & Engineering
Languages : en
Pages : 303
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Book Description
The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989).
