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Natural food additives, ingredients and flavourings / / edited by David Baines and Richard Seal
| Natural food additives, ingredients and flavourings / / edited by David Baines and Richard Seal |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2012 |
| Descrizione fisica | 1 online resource (487 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) |
BainesDavid
SealRichard |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico | Food additives |
| ISBN |
1-62870-388-1
0-85709-572-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Natural additives, ingredients and flavourings -- pt. 2. Applications in different products. |
| Record Nr. | UNINA-9910810300203321 |
| Cambridge, : Woodhead Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Navigating the numbers : how to find them, translate code numbers, and minimise the culprits / / Catherine Saxelby
| Navigating the numbers : how to find them, translate code numbers, and minimise the culprits / / Catherine Saxelby |
| Autore | Saxelby Catherine |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Sydney : , : Foodwatch Pty Limited, , [2017] |
| Descrizione fisica | 1 online resource (72 pages) |
| Disciplina | 664.06 |
| Collana | The Handy Foodwatch Guide |
| Soggetto topico | Food additives |
| ISBN | 0-9875521-1-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- About Navigating the Numbers: The Handy Foodwatch Guide to Additives -- Contents -- Introduction: Hello from Catherine -- The attraction of convenience -- Why are food additives used? -- The 23 main classes of additives and what they do -- How are additives shown on the label? -- So which additives should I avoid? -- Additives you don't need to worry about -- My 4-step guide to avoiding additives -- Clean labelling -- My conclusions on additives -- References and websites (grouped in order) -- Acknowledgements -- Free extras -- For more info -- Copyright notice -- Disclaimer -- About Catherine Saxelby -- Copyright. |
| Record Nr. | UNINA-9910794650403321 |
Saxelby Catherine
|
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| Sydney : , : Foodwatch Pty Limited, , [2017] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Navigating the numbers : how to find them, translate code numbers, and minimise the culprits / / Catherine Saxelby
| Navigating the numbers : how to find them, translate code numbers, and minimise the culprits / / Catherine Saxelby |
| Autore | Saxelby Catherine |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Sydney : , : Foodwatch Pty Limited, , [2017] |
| Descrizione fisica | 1 online resource (72 pages) |
| Disciplina | 664.06 |
| Collana | The Handy Foodwatch Guide |
| Soggetto topico | Food additives |
| ISBN | 0-9875521-1-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- About Navigating the Numbers: The Handy Foodwatch Guide to Additives -- Contents -- Introduction: Hello from Catherine -- The attraction of convenience -- Why are food additives used? -- The 23 main classes of additives and what they do -- How are additives shown on the label? -- So which additives should I avoid? -- Additives you don't need to worry about -- My 4-step guide to avoiding additives -- Clean labelling -- My conclusions on additives -- References and websites (grouped in order) -- Acknowledgements -- Free extras -- For more info -- Copyright notice -- Disclaimer -- About Catherine Saxelby -- Copyright. |
| Record Nr. | UNINA-9910817086103321 |
|
Saxelby Catherine
|
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| Sydney : , : Foodwatch Pty Limited, , [2017] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye
| Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye |
| Pubbl/distr/stampa | West Sussex, England : , : WILEY Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (902 p.) |
| Disciplina | 641.3/08 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Food additives
Functional foods Nutrition Food industry and trade |
| ISBN |
1-118-50498-4
1-118-50495-X 1-118-50497-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References
Chapter 2: Functional and Sustainable Food-Biophysical Implications of a "Healthy" Food System2.1 Introduction; 2.2 Background; 2.3 Functional Food Footprint-The Case of Tomatoes; 2.4 Summary; References; Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products; 3.1 Introduction; 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products; 3.3 Delivery of Nutraceuticals in Food and Its Limitations; 3.4 Conclusion; References Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 Introduction; 4.2 Contents of Single Components in Formulated Products; 4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition; 4.4 Bioavailability; 4.5 Other Indicators of Quality; 4.6 Possible Contaminants in Nutraceuticals; 4.7 Safety; 4.8 Adverse Effects; 4.9 Drug Interactions; 4.10 Conclusions; References; Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 5.1 Current Developments and Emerging Trends in Food Emulsion Products5.2 Emerging and Novel Ingredients in Food Emulsion Products; 5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions; 5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products; 5.5 Processing of Salad Dressings and Other Food Emulsion Products; References; Chapter 6: Processing of Beverages for the Health Food Market Consumer; 6.1 Introduction; 6.2 Consumer Trends in Beverage Consumption and Functional Beverages; 6.3 Taste Is the Prime Factor in Choosing Food and Beverages 6.4 Regulatory Considerations with Respect to Ingredients and Claims6.5 Desired Functional Benefits and Bioactive Ingredients; 6.6 Health Issues Addressable through Functional Beverages; 6.7 Beverage Processing Technology; 6.8 Packaging; 6.9 Other Marketing Considerations; 6.10 Conclusion; References; Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods; 7.1 Introduction; 7.2 Bakery Products; 7.3 Nutraceuticals and Nutraceutical- Incorporated Baked Goods; 7.4 Conclusion; References Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products |
| Record Nr. | UNINA-9910132310803321 |
| West Sussex, England : , : WILEY Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye
| Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye |
| Pubbl/distr/stampa | West Sussex, England : , : WILEY Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (902 p.) |
| Disciplina | 641.3/08 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Food additives
Functional foods Nutrition Food industry and trade |
| ISBN |
1-118-50498-4
1-118-50495-X 1-118-50497-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References
Chapter 2: Functional and Sustainable Food-Biophysical Implications of a "Healthy" Food System2.1 Introduction; 2.2 Background; 2.3 Functional Food Footprint-The Case of Tomatoes; 2.4 Summary; References; Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products; 3.1 Introduction; 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products; 3.3 Delivery of Nutraceuticals in Food and Its Limitations; 3.4 Conclusion; References Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 Introduction; 4.2 Contents of Single Components in Formulated Products; 4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition; 4.4 Bioavailability; 4.5 Other Indicators of Quality; 4.6 Possible Contaminants in Nutraceuticals; 4.7 Safety; 4.8 Adverse Effects; 4.9 Drug Interactions; 4.10 Conclusions; References; Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 5.1 Current Developments and Emerging Trends in Food Emulsion Products5.2 Emerging and Novel Ingredients in Food Emulsion Products; 5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions; 5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products; 5.5 Processing of Salad Dressings and Other Food Emulsion Products; References; Chapter 6: Processing of Beverages for the Health Food Market Consumer; 6.1 Introduction; 6.2 Consumer Trends in Beverage Consumption and Functional Beverages; 6.3 Taste Is the Prime Factor in Choosing Food and Beverages 6.4 Regulatory Considerations with Respect to Ingredients and Claims6.5 Desired Functional Benefits and Bioactive Ingredients; 6.6 Health Issues Addressable through Functional Beverages; 6.7 Beverage Processing Technology; 6.8 Packaging; 6.9 Other Marketing Considerations; 6.10 Conclusion; References; Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods; 7.1 Introduction; 7.2 Bakery Products; 7.3 Nutraceuticals and Nutraceutical- Incorporated Baked Goods; 7.4 Conclusion; References Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products |
| Record Nr. | UNINA-9910808843303321 |
| West Sussex, England : , : WILEY Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Reviews of environmental contamination and toxicology
| Reviews of environmental contamination and toxicology |
| Pubbl/distr/stampa | New York, : Springer-Verlag, 1987- |
| Descrizione fisica | 1 online resource |
| Disciplina |
363.1/92
615.954 |
| Soggetto topico |
Food contamination
Pesticide residues in food Pollution Food additives Pesticides - Environmental aspects Environmental Pollution Food Additives Food Contamination Pesticide Residues Aliments - Contamination Aliments - Additifs Pesticides - Résidus dans les aliments Pesticides - Résidus Toxikologie Umwelttoxikologie Umweltverschmutzung |
| Soggetto genere / forma |
Periodical
Zeitschrift periodicals. Periodicals. Zeitschrift Périodiques. |
| ISSN | 2197-6554 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910547300503321 |
| New York, : Springer-Verlag, 1987- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Safety evaluation of certain food additives and contaminants / / prepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA)
| Safety evaluation of certain food additives and contaminants / / prepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA) |
| Pubbl/distr/stampa | Geneva : , : World Health Organization, , 2013 |
| Descrizione fisica | 1 online resource (144 p.) |
| Disciplina |
363.192
610 |
| Collana | WHO food additives series |
| Soggetto topico |
Food additives
Food safety measures Food contamination |
| Soggetto genere / forma | Electronic books. |
| ISBN | 92-4-069209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Preface; Specific food additives; Advantame; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Nisin; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Annexes; Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives
Annex 2 Abbreviations used in the monographsAnnex 3 Participants in the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives; Annex 4 Toxicological and dietary exposure information and information on specifications |
| Record Nr. | UNINA-9910460204503321 |
| Geneva : , : World Health Organization, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Safety evaluation of certain food additives and contaminants / / prepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA)
| Safety evaluation of certain food additives and contaminants / / prepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA) |
| Pubbl/distr/stampa | Geneva : , : World Health Organization, , 2013 |
| Descrizione fisica | 1 online resource (144 p.) |
| Disciplina |
363.192
610 |
| Collana | WHO food additives series |
| Soggetto topico |
Food additives
Food safety measures Food contamination |
| ISBN | 92-4-069209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Preface; Specific food additives; Advantame; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Nisin; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Annexes; Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives
Annex 2 Abbreviations used in the monographsAnnex 3 Participants in the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives; Annex 4 Toxicological and dietary exposure information and information on specifications |
| Record Nr. | UNINA-9910787174603321 |
| Geneva : , : World Health Organization, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Safety evaluation of certain food additives and contaminants / / prepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA)
| Safety evaluation of certain food additives and contaminants / / prepared by the Seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Addivities (JECFA) |
| Pubbl/distr/stampa | Geneva : , : World Health Organization, , 2013 |
| Descrizione fisica | 1 online resource (144 p.) |
| Disciplina |
363.192
610 |
| Collana | WHO food additives series |
| Soggetto topico |
Food additives
Food safety measures Food contamination |
| ISBN | 92-4-069209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Preface; Specific food additives; Advantame; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Nisin; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Annexes; Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives
Annex 2 Abbreviations used in the monographsAnnex 3 Participants in the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives; Annex 4 Toxicological and dietary exposure information and information on specifications |
| Record Nr. | UNINA-9910820153403321 |
| Geneva : , : World Health Organization, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sodium from salt [[electronic resource] ] : uses, functions and research needs / / guest editor, Maeve Brady
| Sodium from salt [[electronic resource] ] : uses, functions and research needs / / guest editor, Maeve Brady |
| Pubbl/distr/stampa | Bradford, England, : Emerald Group Publishing, c2002 |
| Descrizione fisica | 1 online resource (75 p.) |
| Altri autori (Persone) | BradyMaeve |
| Collana | British food journal |
| Soggetto topico |
Food additives
Food industry and trade - Research |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-47868-3
9786610478682 1-84544-610-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910450501103321 |
| Bradford, England, : Emerald Group Publishing, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food additives
(113)
- Food contamination (24)
- Hydrocolloids (15)
- Food (14)
- Food - Composition (12)