Polymers have undoubtedly changed the world through many products that improve our lives. However, additives used to modify the overall characteristics of these materials may not be fully disclosed or understood. These additives may present possible environmental and health hazards. It is important to monitor consumer products for these compounds using high-quality reference materials and dependable analytical techniques.
The Handbook for the Chemical Analysis of Plastic and Polymer Additives, Second Edition provides the necessary tools for chemists to obtain a more complete listing of additives present in a particular polymeric matrix. It is designed to serve as a valuable source for those monitoring a polymer/plastic material for regulatory or internal compliance. It also helps analysts to correctly identify the complex nature of the materials that have been added to the polymer/plastic.
With 50 additional compounds, this second edition nearly doubles the number of additives in several categories, including processing aids, antistatic compounds, mould release products, and blowing agents. It includes a listing that can be cross-referenced by trade name, chemical name, CAS number, and even key mass unit ions from the GC/MS run.
Addressing additives from an analytical viewpoint, this comprehensive handbook helps readers identify the additives in plastics. This information can be used to assess compliance with regulations issued by the FDA, US EPA, EU, and other agencies.
Название: Additives In Polymers, Analysis And ISBN: 1771881283 ISBN-13(EAN): 9781771881289 Издательство: Taylor&Francis Рейтинг: Цена: 127600.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Additives are selected depending on the type of polymers to which they will be added or the application for which they will be used. The appropriate selection of additives helps develop value-added plastics with improved durability as well as other advantages. This research book provides a range of modern techniques and new research on the use of additives in a variety of applications. The methods and instrumentation described represent modern analytical techniques useful to researchers, product development specialists, and quality control experts in polymer synthesis and manufacturing. Engineers, polymer scientists, and technicians will find this volume useful in selecting approaches and techniques applicable to characterizing molecular, compositional, rheological, and thermodynamic properties of elastomers and plastics.
The informative chapters are the work of researchers at the Department of Polymers and Composite Materials at the prestigious Semenov Institute of Chemical Physics of Russian Academy of Sciences.
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.
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: Amit Kumar, Mukesh Yadav, Nirmala Sehrawat Название: Microbial Enzymes and Additives for the Food Industry ISBN: 1536151017 ISBN-13(EAN): 9781536151015 Издательство: Nova Science Рейтинг: Цена: 215410.00 T Наличие на складе: Невозможна поставка. Описание: The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are an area of commercial interest for the food biotechnology and microbial biotechnology industries. This book covers microbial enzymes along with their utilization in the food industry. Important enzymes including amylase, inulinase, pullulanase, protease, aspartase, naringinase, cellulose, xylanase, pectinase, and asparaginase have been discussed, along with their potent applications in the food industry. Also, microbial polysaccharides, organic acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives for the food industry now and in the future. This text will be helpful for graduate, post graduate students, researchers, and industry professionals, extensively engaged in the area of food science and technology, food biotechnology, and industrial biotechnology.
Автор: Joint Fao/who Expert Committee On Food Additives Food And Agriculture Organization Council Of The Food & Agriculture Organization World Health Organiz Название: Compendium of food additive specifications (fao jecfa monographs) ISBN: 9251060657 ISBN-13(EAN): 9789251060650 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 28430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Provides information on the identity and purity of food additives used directly in foods or in food production. The main objectives are to identify the food additives that have been subjected to testing for safety, to ensure that additives are of the quality required for use in food, and to encourage good manufacturing practice.
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.
Автор: Ben van Lierop; Laurence Castle; Alexandre Feigenb Название: Spectra for the Identification of Additives in Food Packaging ISBN: 0792349865 ISBN-13(EAN): 9780792349860 Издательство: Springer Рейтинг: Цена: 217680.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Provides practical information for Industrial and State Control Laboratories and others concerned with ensuring compliance with European Community directive 90/128/EEC relating to plastic materials and articles intended to come into contact with foodstuffs.
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.
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