The Feed Additives (Authorisations) (England) Regulations 2022 PDF Download
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Author: Great Britain
Publisher:
ISBN: 9780348240580
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: Regulation (EC) No. 1831/2003 of the European Parliament and of the Council, arts 9 (1), 18A (3)Issued: 04.11.2022. Sifted: -. Made: 03.11.2022. Laid: 04.11.2022. Coming into force: 25.11.2022. Effect: None. Territorial extent & classification: E. General. EC note: Commission Implementing Regulation (EU) No. 306/2013, (EU) No. 787/2013, (EU) 2015/1020, (EU) 2017/2276 amended & Commission Regulation (EC) No. 1289/2004, (EC) No. 903/2009, (EU) No. 8/2010, (EU) No. 107/2010, (EU) No. 883/2010, (EU) No. 168/2011 & Commission Implementing Regulation (EU) No. 373/2011, (EU) No. 515/2011, (EU) No. 885/2011, (EU) No. 357/2013, (EU) No. 374/2013, (EU) No. 291/2014, (EU) No. 1108/2014, (EU) No. 2017/1126 revoked
Author: Great Britain
Publisher:
ISBN: 9780348240580
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: Regulation (EC) No. 1831/2003 of the European Parliament and of the Council, arts 9 (1), 18A (3)Issued: 04.11.2022. Sifted: -. Made: 03.11.2022. Laid: 04.11.2022. Coming into force: 25.11.2022. Effect: None. Territorial extent & classification: E. General. EC note: Commission Implementing Regulation (EU) No. 306/2013, (EU) No. 787/2013, (EU) 2015/1020, (EU) 2017/2276 amended & Commission Regulation (EC) No. 1289/2004, (EC) No. 903/2009, (EU) No. 8/2010, (EU) No. 107/2010, (EU) No. 883/2010, (EU) No. 168/2011 & Commission Implementing Regulation (EU) No. 373/2011, (EU) No. 515/2011, (EU) No. 885/2011, (EU) No. 357/2013, (EU) No. 374/2013, (EU) No. 291/2014, (EU) No. 1108/2014, (EU) No. 2017/1126 revoked
Author: GREAT BRITAIN.
Publisher:
ISBN: 9780348249163
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: European Parliament and of the Council, art. 15, 18A (3), reg. (EC) No. 1831/2003. Issued: 22.06.2023. Sifted: -. Made: 21.06.2023. Laid: 22.06.2023. Coming into force: 14.07.2023. Effect: None. Territorial extent & classification: E/W applies only to E. General
Author: GREAT BRITAIN.
Publisher:
ISBN: 9780348246261
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: Regulation (EC) No. 1331/2008 of the European Parliament and of the Council, arts 7 (5), 14A (2) (b) & Regulation (EU) 2015/2283 of the European Parliament and of the Council, art. 12 (1). Issued: 16.03.2023. Sifted: -. Made: 15.03.2023. Laid: 16.03.2023. Coming into force: 15.05.2023. Effect: None. Territorial extent & classification: E/W but applies only to E. General. EC note: Regulation (EC) No. 1333/2008, (EC) No. 1334/2008 & Commission Regulation (EU) No. 231/2012 & Commission Implementing Regulation (EU) 2017/2470 amended
Author: Monica L. Chavez Gonzalez
Publisher: Elsevier
ISBN: 0323959954
Category : Technology & Engineering
Languages : en
Pages : 396
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Book Description
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
Author: Martin Hewison
Publisher: Elsevier
ISBN: 0323913393
Category : Reference
Languages : en
Pages : 1382
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Book Description
Vitamin D deficiency is a worldwide problem linked to numerous diseases affecting men, women, and children of all ages. Enormous progress in the study of vitamin D has been made since the first edition of this highly-acclaimed book was published nearly 20 years ago, and current research continues to draw headlines. Feldman and Pike's Vitamin D, Fifth Edition continues to build on the successful formula from previous editions, taking the reader from the basic elements of fundamental research to the most sophisticated concepts in therapeutics. The two comprehensive volumes provide investigators, clinicians, and students with a comprehensive, definitive, and up-to-date compendium of the diverse scientific and clinical aspects of vitamin D, where each area is covered by both basic and clinical experts in the field. In Volume I: Biochemistry, Physiology and Diagnostics, international experts in endocrinology, bone biology, and human physiology take readers through the basic research of vitamin D. This impressive reference presents a comprehensive review of the multi-faceted actions of vitamin D relating both to skeletal and extra-skeletal action. Researchers from all areas of vitamin D will gain insight into how clinical observations and practices can feed back into the research cycle and will, therefore, be able to develop more targeted genomic and proteomic insights into the mechanisms of disease. Volume II: Health, Disease and Therapy authoritatively covers the evidence for new roles of vitamin D, ranging from organ transplantation to cancer, diabetes, inflammatory bowel disease, multiple sclerosis, and renal disease. The coverage is appropriately broad, drawing on aspects of internal medicine, pediatrics, nutrition, orthopedics, oncology, neurology, obstetrics and gynecology, and immunology, as well as, new areas for vitamin D including sports medicine, opthalmology, veterinary medicine and ICU care – including COVID-19. Clinical researchers will gain a strong understanding of the molecular basis for a particular disease and better understand future directions for research in this still-growing field. - A comprehensive reference ranging from basic biochemistry, cell biology, and physiology principles to the clinical diagnostic and management implications of vitamin D - Saves researchers and clinicians time in quickly accessing the very latest details on the diverse scientific and clinical aspects of vitamin D, as opposed to searching through thousands of journal articles - Chapters written by the most prominent and well-published names in the field
Author: Michael E. Knowles
Publisher: Academic Press
ISBN: 0128231548
Category : Medical
Languages : en
Pages : 1190
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Book Description
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ’food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. Includes new technologies such as nanotechnology, genetic modification, and cloning Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut Covers the role of the microbiome and the use of surrogates (especially for viruses)
Author: Paul|Burca Craig (Grainne de)
Publisher: Oxford University Press
ISBN: 0198915500
Category :
Languages : en
Pages : 1387
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Book Description
Author: Fatma Boukid
Publisher: Elsevier
ISBN: 044316018X
Category : Technology & Engineering
Languages : en
Pages : 513
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Book Description
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. - Brings a critical overview about the health-beneficial compounds of plant-based sources - Offers guidelines on how to formulate plant-based food or a food alternative - Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
Author: Osman Ahmed Osman
Publisher: Springer Nature
ISBN: 3031414594
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health. Written by elite international halal food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal food products.
Author: Arnold van Huis
Publisher: Brill Wageningen Academic
ISBN: 9789086868490
Category : Animal feeding
Languages : en
Pages : 0
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Book Description
Also available as E-book see insects-as-food-feed-from-production-to-consumption For more information about the e-book, please contact Sales. Insects have a high potential of becoming a new sector in the food and feed industry, mainly because of the many environmental benefits when compared to meat production. This will be outlined in the book, as well as the whole process from rearing to marketing. Detailed photograph are shown at the start of each section and chapter."
