Автор: C. Keith Conners Название: Food Additives and Hyperactive Children ISBN: 1468436880 ISBN-13(EAN): 9781468436884 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Because the outcome of these studies has deep, personal interest for many parents and their children, I have tried to present the studies in such a way that the logic and evidence of the studies is com- prehensible to informed adults interested in weighing the facts for themselves.
Автор: Bhajan Lal; Omar Nashed Название: Chemical Additives for Gas Hydrates ISBN: 3030307492 ISBN-13(EAN): 9783030307493 Издательство: Springer Рейтинг: Цена: 74530.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book offers a straightforward, informative guide to the chemicals used for gas hydrate formation and inhibition, providing the reader with the latest information on the definition, structure, formation conditions, problems, and applications of gas hydrates.
Автор: Ben van Lierop; Laurence Castle; Alexandre Feigenb Название: Spectra for the Identification of Additives in Food Packaging ISBN: 9401061998 ISBN-13(EAN): 9789401061995 Издательство: Springer Рейтинг: Цена: 186330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This new book on additives used in plastics for food contact, can be seen as a companion to the 1993 publication Spectra for the Identification of Monomers in Food Packaging [1, 2].
Автор: Food and Agriculture Organization Название: Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives (JECFA), 80th meeting 2015 ISBN: 9251089299 ISBN-13(EAN): 9789251089293 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 45980.00 T Наличие на складе: Невозможна поставка. Описание: This document contains food additive specification monographs, analytical methods, and other information prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, Italy, from 16 – 25 June 2015. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food.
Название: Methods of Analysis of Food Components and Additives ISBN: 1138199141 ISBN-13(EAN): 9781138199149 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Название: Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016 ISBN: 9251094942 ISBN-13(EAN): 9789251094945 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 55440.00 T Наличие на складе: Невозможна поставка. Описание: Contains food additive specification monographs, analytical methods, and other information prepared at the eighty-second meeting. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production.
Название: Microbial production of food ingredients and additives ISBN: 0128115203 ISBN-13(EAN): 9780128115206 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Поставка под заказ. Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.
Автор: G.F. Edwards; E. L?ck Название: Antimicrobial Food Additives ISBN: 3642965725 ISBN-13(EAN): 9783642965722 Издательство: Springer Рейтинг: Цена: 95770.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Flow Injection Analysis of Food Additives ISBN: 0367377160 ISBN-13(EAN): 9780367377168 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism. Truly unprecedented in its scope, this book represents the work of 80 authors from 14 countries who combine efforts to give you the first review on measurements of additives and other substances by FIA in relation to the use of additives in food.
The book consists of ten sections. The first section provides an introduction to the topic and reviews the origin of FIA, including recent developments and future trends. The next six sections discuss the determination of additives. These sections are divided based on the official classification of additives according to function by the EU. In the final three sections, you will find a review of the determination of antioxidant capacity, antimicrobial effects, and acidity by FIA.
All chapters are organized in the same way: The first part begins with a small introduction in relation to the importance of the additive or compound in foods and beverages and discusses the legislation affecting their use and control. The second part focuses on the determination of the compound or additive by FIA in different foods or beverages, with sample preparation and extraction from a food/beverage on the one hand and FIA methods used for the separation and detection on the other.
Автор: Pasqualina Lagan?; Emanuela Avventuroso; Giovanni Название: Chemistry and Hygiene of Food Additives ISBN: 3319570412 ISBN-13(EAN): 9783319570419 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation - including implications this has on food hygiene, and case-study examples taken from the dairy industry.
Автор: Nguyen Minh Nhut Название: Food Additives: Analytical Methods ISBN: 1680957473 ISBN-13(EAN): 9781680957471 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 155230.00 T Наличие на складе: Невозможна поставка. Описание: Discusses general aspects of food additives and the analytical methods for these compounds. Starting by presenting an overview of food additives and the intolerance value of them to people, the book will unveil the theory, parameters and practical methods for food additive analysis and regulations in food processing.
Казахстан, 010000 г. Астана, проспект Туран 43/5, НП2 (офис 2) ТОО "Логобук" Тел:+7 707 857-29-98 ,+7(7172) 65-23-70 www.logobook.kz
