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[null,"1.","Record Nr.",null,"UNISALENTO991001505449707536"]
[null,null,"Autore",null,"Antonello : da Messina"]
[null,null,"Titolo",null,"Antonello da Messina : atti del Convegno di studi, Messina, Museo regionale, 22 ottobre 1981-31 gennaio 1981 / a cura di Alessandro Marabottini e Fiorella Sricchia Santoro"]
[null,null,"Pubbl/distr/stampa",null,"Roma : De Luca, [1981] stampa 1987"]
[null,null,"Descrizione fisica",null,"265 p., [7] c. di tav. : ill. ; 24 cm."]
[null,null,"Disciplina",null,"759.5"]
[null,null,"Soggetti",null,"Antonello : da Messina Studi"]
[{"$nulls":4},"Antonello : da Messina Studi"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliografia: p. 249-256."]
[{"$nulls":4},"In testa al front.: Regione siciliana, Assessorato dei beni culturali e ambientali e della pubblica istruzione."]
[null,"2.","Record Nr.",null,"UNINA9911004830603321"]
[null,null,"Autore",null,"Watson David"]
[null,null,"Titolo",null,"Food Chemical Safety : Additives"]
[null,null,"Pubbl/distr/stampa",null,"Burlington, : Elsevier Science, 2002"]
[null,null,"ISBN",null,"1-280-37258-3"]
[{"$nulls":4},"9786610372584"]
[{"$nulls":4},"1-59124-347-5"]
[{"$nulls":4},"1-85573-633-0"]
[null,null,"Descrizione fisica",null,"1 online resource (317 p.)"]
[null,null,"Collana",null,"Woodhead Publishing Series in Food Science, Technology and Nutrition"]
[null,null,"Soggetti",null,"Health & Biological Sciences"]
[{"$nulls":4},"Diet & Clinical Nutrition"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"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"]
[{"$nulls":4},"3.3 Federal agencies responsible for enforcement3.4 Generally recognized as safe (GRAS) substances; 3.5 Prior sanctioned substances; 3.6 Color additives; 3.7 Pesticide residues; 3.8 Setting tolerance levels; 3.9 The approval process; 3.10 References; Chapter 4.Risk analysis of food additives; 4.1 Introduction; 4.2 Hazard identification in the food chain; 4.3 Dose-response characterisation; 4.4 Exposure analysis; 4.5 Risk evaluation; 4.6 Methods for risk management; 4.7 Risk communication; 4.8 Future trends; 4.9 Conclusion; 4.10 Sources of further information and advice; 4.11 References"]
[{"$nulls":4},"Chapter 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 "]
[{"$nulls":4},"analysis; 5.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Chapter 6.New methods in detecting food additives; 6.1 Introduction"]
[{"$nulls":4},"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"]
[{"$nulls":4},"8.6 Annatto and saffron8.7 Paprika; 8.8 Synthetic carotenoids; 8.9 Anthocyanins; 8.10 Betalains; 8.11 Chlorophylls; 8.12 Turmeric; 8.13 Cochineal and carmine; 8.14 Monascus; 8.15 Iridoids; 8.16 Phycobilins; 8.17 Caramel; 8.18 Brown polyphenols; 8.19 Titanium dioxide; 8.20 Carbon black; 8.21 Miscellaneous colorants; 8.22 Outlook; 8.23 References; Chapter 9.Safety assessment of flavor ingredients; 9.1 Introduction: definition and use of flavoring substances; 9.2 The range and sources of flavoring ingredients; 9.3 Basic principles of safety evaluation; 9.4 Regulatory groups; 9.5 References"]
[{"$nulls":4},"Chapter 10.Sweeteners"]
[null,null,null,"Sommario/riassunto","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"]