Author : United States. Food and Drug Administration. Bureau of Foods
Publisher :
Page : 32 pages
File Size : 12,13 MB
Release : 1976
Category : Food additives
ISBN :
Author : Institute of Medicine
Publisher : National Academies Press
Page : 158 pages
File Size : 18,67 MB
Release : 1999-04-29
Category : Medical
ISBN : 0309184134
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author : United States. Food and Drug Administration
Publisher :
Page : 20 pages
File Size : 16,1 MB
Release : 1966
Category : Food additives
ISBN :
Author : Sina Ebnesajjad
Publisher : William Andrew
Page : 311 pages
File Size : 12,70 MB
Release : 2011-12-05
Category : Technology & Engineering
ISBN : 1437734626
In this first book on an additive group of growing importance, the authors review the commercial additives available on the market. The applications chapters provide you with a step by step description of techniques to select and incorporate these additives in various products. Engineers and scientits involved in polymer processing need practical information about these additives, their applications, and proper and safe handling. Until now much of this information has been difficult to obtain because of commercial secrecy. In recent years, the applications of fluoropolymer additives have expanded significantly, with even the meaning of ‘fluoropolymer additives’ expanding from relatively the narrow definition of PTFE powder fillers to a wide variety of fluoropolymer elastomers, used as a processing aid for plastics processing such as extrusion, injection molding, and film blowing. The benefits of fluoropolymer additives used in plastics are the elimination of sharkskin defects, increases in process speed and output (up to 20%), the reduction of die build up, the reduction of gels and optical defects, etc. In addition, fluropolymer additives are being increasingly used in inks, lubricants, and coatings. For example, in the coating industry fluoropolymer additives can increase the life cycle of exterior coatings due to their excellent weatherability and subsequently increase the time between recoats. Fluoropolymer additives are becoming more widely used with key applications including use as a polymer processing aid (increasing speed and reducing faults) and as an additive to lubricants, inks and coatings. This book is the only practical guide available to the selection and use of fluoropolymer additives, and will help readers to optimize existing fluoropolymer applications and implement new ones Fluoropolymers are known as an area where detailed information is hard to come by. In this book two former DuPont employees provide a wide range of industry sectors with the essential practical information and data they need to realize the full benefits of fluoropolymer additives Written for practicing engineers, Ebnesajjad and Morgan take a highly practical approach to the subject, based on real-world experience and case studies
Author :
Publisher :
Page : 1996 pages
File Size : 22,13 MB
Release : 1998-10
Category : Government purchasing
ISBN :
Author : Kees Van der Heijden
Publisher : Routledge
Page : 836 pages
File Size : 26,72 MB
Release : 2019-07-05
Category : Technology & Engineering
ISBN : 1351437410
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Author : Ana Rodríguez Bernaldo de Quirós
Publisher : Walter de Gruyter GmbH & Co KG
Page : 123 pages
File Size : 35,77 MB
Release : 2019-08-05
Category : Science
ISBN : 3110645025
The migration of substances from packaging to food is a matter of concern for the food safety authorities, and packaging materials constitute a potential source of contaminants to which the consumer will be exposed to through their diet. A huge variety of substances can be present in packaging materials, which could consequently migrate into food and represent a risk to consumer health. Food Contamination by Packaging provides an overview of the main packaging contaminants including Bisphenol A, melamine, phthalates, alternative plasticisers, photoinitiators, perfluorochemicals, saturated and aromatic hydrocarbons (mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons) from mineral oils, other bisphenol-related compounds, nanoparticles, primary aromatic amines and nonintentionally added substances. The analytical techniques used for their determination are reviewed. This book will be of interest to students and researchers in universities and research institutions associated with food packaging and, in general, to the food safety sector.
Author : M. Mathlouthi
Publisher : Springer Science & Business Media
Page : 290 pages
File Size : 34,61 MB
Release : 2013-12-14
Category : Technology & Engineering
ISBN : 1461521734
This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.
Author : F. Morpeth
Publisher : Springer Science & Business Media
Page : 387 pages
File Size : 43,84 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9401106215
Microbes are known to live in an enormous range of environments. Their ability to survive and proliferate in diverse industrial systems is often a surprise to those not exposed to these problems in their work. These systems contain a range of potential carbon sources, one common theme being surfactants. Surfactants are often not the components most prone to spoilage since some systems contain highly susceptible natural components, such as starch and xanthum gum, but the surfactant is a key part of the formulation, and its extensive breakdown usually means that the material is beyond recovery. The aim of this book is to describe in detail all aspects of the preservation of surfactant containing materials. The book should be viewed as being in three discrete sections. • chapters 1-5 deal with and summarise essential background information • chapters 6-11 discuss in detail various end use applications • chapters 12-15 outline the regulatory and toxicology implication associated with the safe handling of preservatives Given the format of the book there is inevitably some duplication of information in the middle section with different authors describing essentially the same phenomena but on different substrates. I hope the reader will find that although different chapters touch on the same topics the information around these areas is sufficiently different to justify their inclusion in this book and to be of interest. It should also demonstrate what can be the most useful source of information, the hard practical experience of the authors.
Author : Y. H. Hui
Publisher : CRC Press
Page : 874 pages
File Size : 45,30 MB
Release : 2018-01-18
Category : Technology & Engineering
ISBN : 1351089013
A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food processing products, including raw sewage, industrial effluents, trash and garbage, pesticide runoff from crop lands and top soils, and more.
