The Use of Chemicals in Food Production, Processing, Storage, and Distribution PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Use of Chemicals in Food Production, Processing, Storage, and Distribution PDF full book. Access full book title The Use of Chemicals in Food Production, Processing, Storage, and Distribution by National Research Council (U.S.). Food Protection Committee. Download full books in PDF and EPUB format.
Author: National Research Council (U.S.). Food Protection Committee
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 52
Get Book Here
Book Description
Author: National Research Council (U.S.). Food Protection Committee
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 52
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 34
Get Book Here
Book Description
Author: National Research Council (U.S.). Food Protection Committee
Publisher: National Academies
ISBN:
Category : Food additives
Languages : en
Pages : 24
Get Book Here
Book Description
Author: United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products
Publisher:
ISBN:
Category : Fertilizers
Languages : en
Pages : 898
Get Book Here
Book Description
Author: Leon Brimer
Publisher: CABI
ISBN: 1845936760
Category : Technology & Engineering
Languages : en
Pages : 295
Get Book Here
Book Description
Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation
Publisher:
ISBN:
Category : Antibiotics in animal nutrition
Languages : en
Pages : 160
Get Book Here
Book Description
Author: United States. Congress. House
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1226
Get Book Here
Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation
Publisher:
ISBN:
Category : Chemicals
Languages : en
Pages : 160
Get Book Here
Book Description
Author: Leon Brimer
Publisher: CABI
ISBN: 9781845937874
Category : Medical
Languages : en
Pages : 295
Get Book Here
Book Description
Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1360
Get Book Here
Book Description
Includes subject section, name section, and 1968-1970, technical reports.
