Food Safety, Selamat

Автор: Sandler Ronald
Название: Food Ethics: the Basics
ISBN: 0415836441 ISBN-13(EAN): 9780415836449
Издательство: Taylor&Francis
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Цена: 20410.00 T
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Описание: Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and eating of food. It offers an impartial exploration of the most important aspects of key ethical questions relating to food.

Название: Food Quality, Safety and Technology
ISBN: 3709116392 ISBN-13(EAN): 9783709116395
Издательство: Springer
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Цена: 156720.00 T
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Описание:

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for "Food Quality, Safety and Technology," which was held in Botucatu (S o Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista "Julio Mesquita Filho" (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.

Автор: D Watson
Название: Food Chemical Safety,2
ISBN: 1855735636 ISBN-13(EAN): 9781855735637
Издательство: Elsevier Science
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Цена: 201410.00 T
Наличие на складе: Невозможна поставка.
Описание: The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. The first part of the book examines regulation in the EU and the US. This provides the context for Part 2 which discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. The final part of the book looks at the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives.

Автор: D Watson
Название: Food Chemical Safety,1
ISBN: 1855734621 ISBN-13(EAN): 9781855734623
Издательство: Elsevier Science
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Цена: 221070.00 T
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Описание: The safety of chemicals introduced into the supply chain remains a major concern for food producers. Consumer groups continue to raise questions about chemicals in processed food, and there is an increasing amount of national and international regulation for control of chemical contaminants and additives. "Food Chemical Safety" provides an authoritative survey of developments in regulation, research, and best practice in the management of chemicals in food. Some topics include analytical methods and instrumentation for chemical detection in food, international regulation of additives in food, and flavourings, colourings, sweeteners, enzymes, and solvents.