LEADER 01404nam 2200373 n 450 001 996387692803316 005 20221108021444.0 035 $a(CKB)1000000000632841 035 $a(EEBO)2240939522 035 $a(UnM)99870834 035 $a(EXLCZ)991000000000632841 100 $a19940914d1644 uh | 101 0 $aeng 135 $aurbn||||a|bb| 200 10$aBy the Major. A proclamation for the bringing into the Port of London, any manner of fevvell$b[electronic resource] 210 $a[London] $cPrinted by Richard Cotes, printer to the honourable City of London$d[1644] 215 $a1 sheet ([1] p.) 300 $aPlace and date of publication from Wing. 300 $aDated at end: Dated at the Guildhall, London, this 27 day of June, 1644. 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 606 $aFuel$zEngland$vEarly works to 1800 607 $aLondon (England)$xHistory$y17th century$vEarly works to 1800 607 $aGreat Britain$xHistory$yCivil War, 1642-1649$vEarly works to 1800 615 0$aFuel 701 $aWollaston$b John$cSir.$01015774 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996387692803316 996 $aBy the Major. A proclamation for the bringing into the Port of London, any manner of fevvell$92373462 997 $aUNISA LEADER 05448nam 22007575 450 001 9910298648203321 005 20200701104513.0 010 $a3-319-03434-0 024 7 $a10.1007/978-3-319-03434-8 035 $a(CKB)3710000000238343 035 $a(EBL)1968661 035 $a(OCoLC)891106645 035 $a(SSID)ssj0001353780 035 $a(PQKBManifestationID)11750986 035 $a(PQKBTitleCode)TC0001353780 035 $a(PQKBWorkID)11315826 035 $a(PQKB)11551380 035 $a(MiAaPQ)EBC1968661 035 $a(DE-He213)978-3-319-03434-8 035 $a(PPN)181349752 035 $a(EXLCZ)993710000000238343 100 $a20140909d2014 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aChemistry of Foods: EU Legal and Regulatory Approaches /$fby Daniele Pisanello 205 $a1st ed. 2014. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2014. 215 $a1 online resource (85 p.) 225 1 $aChemistry of Foods,$x2199-689X 300 $aDescription based upon print version of record. 311 $a3-319-03433-2 320 $aIncludes bibliographical references. 327 $a""Contents""; ""Abbreviations""; ""1 Food Safety in Europe. Law Bases""; ""Abstract ""; ""1.1 Food Safety in Europe. An Introduction""; ""1.2 Setting EU Mandatory Requirements for the Single Market. An Overview on the Role of Comitology""; ""1.3 Setting EU Mandatory Requirements for the Single Market. Comitology and Food Policy""; ""1.4 Setting National Requirements Within the EU. The Notification Directive""; ""1.5 EU Food Law. General Remarks""; ""1.6 EU Food Law. Connections Between Food Safety and Chemical Additives""; ""1.7 EFSA and Chemicals""; ""References"" 327 $a""2 EU Regulations on Chemicals in Foods""""Abstract ""; ""2.1 EU Regulations on Chemicals in Foods. General Overview""; ""2.2 Regulating Chemicals in Additives and Flavourings""; ""2.2.1 The Community List of Food Enzymes""; ""2.3 Focus on Food Additives""; ""2.3.1 Additives and Food Labelling""; ""2.4 Focus on Food Flavourings""; ""2.4.1 Regulation on Smoke Flavourings""; ""2.4.2 Flavourings and Food Labelling""; ""2.4.3 Flavourings and Food Labelling: Natural or Artificial Compounds?""; ""2.5 Regulatory Framework on Contaminants""; ""2.5.1 Setting ML"" 327 $a""2.5.2 Enforcing Legislation on Contaminants""""2.5.2.1 Maximum Levels in Foodstuffs for Nitrates""; ""2.5.2.2 Maximum Levels in Foodstuffs for Mycotoxins""; ""ML for Aflatoxins""; ""ML for Ochratoxin A""; ""Patulin""; ""ML for Fusarium Toxins""; ""Deoxynivalenol""; ""Zearalenone""; ""Fumonisins""; ""T-2 and HT-2 Toxins""; ""2.5.2.3 Metals""; ""Lead""; ""Cadmium""; ""Mercury""; ""Tin""; ""2.5.2.4 Residual Pesticides""; ""2.5.2.5 Residues of Veterinary Medicines""; ""2.5.2.6 Other Contaminants. ML for Monochloropropane-1,2-Diol"" 327 $a""2.5.2.7 Other Contaminants. ML for Polycyclic Aromatic Hydrocarbons""""2.5.2.8 Other Contaminants. ML for Dioxins and Polychlorinated Biphenyls""; ""2.5.2.9 A Final Note About Official Controls for Contaminants, Residues of Veterinary Medicines and Pesticides""; ""2.6 The REACH Regulation""; ""2.7 Food Packaging Materials. Connections with Food Contamination""; ""2.8 Chemical Hazards and Crisis Management. Lessons from Experiences""; ""References"" 330 $aThis book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely: - the REACH regulation; - the enzyme, flavorings and additive regulatory framework; - the matter of contamination and veterinary drugs; - the use of Food contact materials. The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition 606 $aLaw?Europe 606 $aCommunication in chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aEuropean Law$3https://scigraph.springernature.com/ontologies/product-market-codes/R20000 606 $aDocumentation and Information in Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C14005 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 0$aLaw?Europe. 615 0$aCommunication in chemistry. 615 14$aFood Science. 615 24$aNutrition. 615 24$aEuropean Law. 615 24$aDocumentation and Information in Chemistry. 676 $a664.07 700 $aPisanello$b Daniele$4aut$4http://id.loc.gov/vocabulary/relators/aut$0768773 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298648203321 996 $aChemistry of Foods: EU Legal and Regulatory Approaches$92519100 997 $aUNINA