LEADER 05375nam 22006253u 450 001 9911004830603321 005 20230120003809.0 010 $a1-280-37258-3 010 $a9786610372584 010 $a1-59124-347-5 010 $a1-85573-633-0 035 $a(CKB)111056552541854 035 $a(EBL)1639944 035 $a(SSID)ssj0000071966 035 $a(PQKBManifestationID)11110182 035 $a(PQKBTitleCode)TC0000071966 035 $a(PQKBWorkID)10090278 035 $a(PQKB)10066514 035 $a(MiAaPQ)EBC1639944 035 $a(EXLCZ)99111056552541854 100 $a20140303d2002|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood Chemical Safety $eAdditives 210 $aBurlington $cElsevier Science$d2002 215 $a1 online resource (317 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-563-6 327 $aFront 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 327 $a3.3 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 327 $aChapter 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 Introduction 327 $a6.2 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 327 $a8.6 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 327 $aChapter 10.Sweeteners 330 $aThe use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aFood Chemical Safety 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition, Volume 2 606 $aHealth & Biological Sciences$2HILCC 606 $aDiet & Clinical Nutrition$2HILCC 615 7$aHealth & Biological Sciences 615 7$aDiet & Clinical Nutrition 700 $aWatson$b David$0879396 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004830603321 996 $aFood Chemical Safety$94390759 997 $aUNINA LEADER 03351nam0 22005773i 450 001 VAN00296192 005 20250925091150.282 017 70$2N$a9783642783937 100 $a20250708d1966 |0itac50 ba 101 $aeng 102 $aDE 105 $a|||| ||||| 181 $ai$b e 182 $ab 183 $acr 200 1 $aSymmetries, Topology and Resonances in Hamiltonian Mechanics$fValerij V. 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