05375nam 22006253u 450 991100483060332120230120003809.01-280-37258-397866103725841-59124-347-51-85573-633-0(CKB)111056552541854(EBL)1639944(SSID)ssj0000071966(PQKBManifestationID)11110182(PQKBTitleCode)TC0000071966(PQKBWorkID)10090278(PQKB)10066514(MiAaPQ)EBC1639944(EXLCZ)9911105655254185420140303d2002|||| u|| |engur|n|---|||||txtccrFood Chemical Safety AdditivesBurlington Elsevier Science20021 online resource (317 p.)Woodhead Publishing Series in Food Science, Technology and NutritionDescription based upon print version of record.1-85573-563-6 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 amendments3.3 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 ReferencesChapter 5. Analytical methods: quality control and selection5.1 Introduction; 5.2 Legislative requirements; 5.3 FSA surveillance 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 Introduction6.2 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 Lutein8.6 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 ReferencesChapter 10.SweetenersThe 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 theWoodhead Publishing Series in Food Science, Technology and NutritionWoodhead Publishing Series in Food Science, Technology and Nutrition Food Chemical Safety Woodhead Publishing Series in Food Science, Technology and Nutrition, Volume 2 Health & Biological SciencesHILCCDiet & Clinical NutritionHILCCHealth & Biological SciencesDiet & Clinical NutritionWatson David879396AU-PeELAU-PeELAU-PeELBOOK9911004830603321Food Chemical Safety4390759UNINA