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1. |
Record Nr. |
UNINA9910818752503321 |
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Autore |
Briley Ron <1949-> |
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Titolo |
The ambivalent legacy of Elia Kazan : the politics of the post-HUAC films / / Ron Briley |
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Pubbl/distr/stampa |
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Lanham : , : Rowman & Littlefield, , [2017] |
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©2017 |
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ISBN |
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Descrizione fisica |
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1 online resource (277 pages) |
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Collana |
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Disciplina |
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Soggetti |
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Motion picture producers and directors - Political activity - United States |
Motion pictures - Political aspects - United States - History - 20th century |
Communism and motion pictures - United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Introduction: no regrets? -- Viva Zapata! (1952) and Cold War liberalism -- Kazan and the anticommunist film genre: Man on a tightrope (1953) -- The ambivalence of informing: On the waterfront (1954) -- Father and sons and the cost of pursuing the American Dream: East of Eden (1955) -- Sexuality and the new south: Baby doll (1956) -- A return to progressive principles and the shape of things to come: A face in the crowd (1957) -- Looking backward and the cost of progress: Wild river (1960) -- Anticipating the youth rebellion: Splendor in the grass (1960) -- The Anatolian smile and the immigrant experience: America America (1963) -- Rebelling against the arranged life: The arrangement (1969) -- The final films: The visitors (1971) and The last tycoon (1976). |
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2. |
Record Nr. |
UNINA9911004830603321 |
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Autore |
Watson David |
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Titolo |
Food Chemical Safety : Additives |
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Pubbl/distr/stampa |
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Burlington, : Elsevier Science, 2002 |
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ISBN |
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1-280-37258-3 |
9786610372584 |
1-59124-347-5 |
1-85573-633-0 |
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Descrizione fisica |
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1 online resource (317 p.) |
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Collana |
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Woodhead Publishing Series in Food Science, Technology and Nutrition |
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Soggetti |
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Health & Biological Sciences |
Diet & Clinical Nutrition |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Front Cover; Additives; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 Background; 1.2 Controls on additives; 1.3 Future work on additives; 1.4 Acknowledgement and dedication; 1.5 References; Chapter 2.The regulation of additives in the EU; 2.1 Introduction; 2.2 The key directives; 2.3 Future developments; 2.4 Sources of further information and advice; 2.5 References; Appendix: List of E numbers of permitted additives; Chapter 3.The regulation of additives in the USA; 3.1 Introduction; 3.2 Food additive laws and amendments |
3.3 Federal agencies responsible for enforcement3.4 Generally recognized as safe (GRAS) substances; 3.5 Prior sanctioned substances; 3.6 Color additives; 3.7 Pesticide residues; 3.8 Setting tolerance levels; 3.9 The approval process; 3.10 References; Chapter 4.Risk analysis of food additives; 4.1 Introduction; 4.2 Hazard identification in the food chain; 4.3 Dose-response characterisation; 4.4 Exposure analysis; 4.5 Risk evaluation; 4.6 Methods for risk management; 4.7 Risk communication; 4.8 Future trends; 4.9 Conclusion; 4.10 Sources of further information and advice; 4.11 References |
Chapter 5. Analytical methods: quality control and selection5.1 Introduction; 5.2 Legislative requirements; 5.3 FSA surveillance |
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requirements; 5.4 Laboratory accreditation and quality control; 5.5 Proficiency testing; 5.6 Analytical methods; 5.7 Standardised methods of analysis for additives; 5.8 The future direction for methods of analysis; 5.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Chapter 6.New methods in detecting food additives; 6.1 Introduction |
6.2 Reference or research methods6.3 Rapid or alternative methods; 6.4 Future trends; 6.5 Sources of further information and advice; 6.6 References; Chapter 7.Adverse reactions to food additives; 7.1 Introduction; 7.2 Consumer attitudes about food additives; 7.3 Reporting adverse reactions; 7.4 Controversial food additives; 7.5 Summary and conclusions; 7.6 Future trends and directions; 7.7 Sources of further information and advice; 7.8 References; Chapter 8.Colorants; 8.1 Introduction; 8.2 Food, drug and cosmetic colorants; 8.3 Carotenoid extracts; 8.4 Lycopene; 8.5 Lutein |
8.6 Annatto and saffron8.7 Paprika; 8.8 Synthetic carotenoids; 8.9 Anthocyanins; 8.10 Betalains; 8.11 Chlorophylls; 8.12 Turmeric; 8.13 Cochineal and carmine; 8.14 Monascus; 8.15 Iridoids; 8.16 Phycobilins; 8.17 Caramel; 8.18 Brown polyphenols; 8.19 Titanium dioxide; 8.20 Carbon black; 8.21 Miscellaneous colorants; 8.22 Outlook; 8.23 References; Chapter 9.Safety assessment of flavor ingredients; 9.1 Introduction: definition and use of flavoring substances; 9.2 The range and sources of flavoring ingredients; 9.3 Basic principles of safety evaluation; 9.4 Regulatory groups; 9.5 References |
Chapter 10.Sweeteners |
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Sommario/riassunto |
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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 important collection reviews both the |
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