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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 |
| ISBN |
1-280-47868-3
9786610478682 1-84544-610-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910782916603321 |
| Bradford, England, : Emerald Group Publishing, c2002 | ||
| 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 |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bradford, England, : Emerald Group Publishing, c2002 |
| Descrizione fisica | 1 online resource (75 p.) |
| Disciplina | 613.285 |
| Altri autori (Persone) | BradyMaeve |
| Collana | British food journal |
| Soggetto topico |
Food additives
Food industry and trade - Research |
| ISBN |
1-280-47868-3
9786610478682 1-84544-610-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- Editorial advisory board -- Sodium: high blood pressure and research needs -- Sodium: survey of the usage and functionality of salt as an ingredient in UK manufactured food products -- Sodium: technological functions of salt in the manufacturing of food and drink products. |
| Record Nr. | UNINA-9910817497603321 |
| Bradford, England, : Emerald Group Publishing, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
| Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | SmithJim <1953-> |
| Soggetto topico |
Food additives
Food |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21342-6
9786610213429 0-470-70866-2 0-470-99504-1 1-4051-4795-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids 2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives 4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods 5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading 6 New plant-derived ingredients |
| Record Nr. | UNINA-9910143443203321 |
| Oxford, : Blackwell Science, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
| Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | SmithJim <1953-> |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-280-21342-6
9786610213429 0-470-70866-2 0-470-99504-1 1-4051-4795-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids 2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives 4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods 5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading 6 New plant-derived ingredients |
| Record Nr. | UNISA-996213208603316 |
| Oxford, : Blackwell Science, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
| Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | SmithJim <1953-> |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-280-21342-6
9786610213429 0-470-70866-2 0-470-99504-1 1-4051-4795-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids 2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives 4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods 5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading 6 New plant-derived ingredients |
| Record Nr. | UNINA-9910830224903321 |
| Oxford, : Blackwell Science, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
| Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | SmithJim <1953-> |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-280-21342-6
9786610213429 0-470-70866-2 0-470-99504-1 1-4051-4795-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids 2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives 4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods 5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading 6 New plant-derived ingredients |
| Record Nr. | UNINA-9910840557303321 |
| Oxford, : Blackwell Science, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Toxicological evaluation of certain veterinary drug residues in food [[electronic resource] /] / prepared by the Seventieth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
| Toxicological evaluation of certain veterinary drug residues in food [[electronic resource] /] / prepared by the Seventieth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) |
| Pubbl/distr/stampa | Geneva, : World Health Organization, c2009 |
| Descrizione fisica | 1 online resource (248 p.) |
| Disciplina |
363.192
615.9 |
| Collana | WHO food additives series |
| Soggetto topico |
Food additives
Veterinary drug residues Food contamination Antibiotics in veterinary medicine |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-45628-8
9786612456282 92-4-068427-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | COVER; TITLE; COPYRIGHT; CONTENTS; PREFACE; RESIDUES OF VETERINARY DRUGS; AVILAMYCIN; MALACHITE GREEN; MELENGESTROL ACETATE (addendum); MONENSIN; NARASIN; TYLOSIN; 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 MONOGRAPHS; ANNEX 3: JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES; ANNEX 4: RECOMMENDATIONS ON COMPOUNDS ON THE AGENDA AND FURTHER INFORMATION REQUIRED; BACK COVER |
| Record Nr. | UNINA-9910456287503321 |
| Geneva, : World Health Organization, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Toxicological evaluation of certain veterinary drug residues in food [[electronic resource] /] / prepared by the Seventieth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
| Toxicological evaluation of certain veterinary drug residues in food [[electronic resource] /] / prepared by the Seventieth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) |
| Pubbl/distr/stampa | Geneva, : World Health Organization, c2009 |
| Descrizione fisica | 1 online resource (248 p.) |
| Disciplina |
363.192
615.9 |
| Collana | WHO food additives series |
| Soggetto topico |
Food additives
Veterinary drug residues Food contamination Antibiotics in veterinary medicine |
| ISBN |
1-282-45628-8
9786612456282 92-4-068427-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | COVER; TITLE; COPYRIGHT; CONTENTS; PREFACE; RESIDUES OF VETERINARY DRUGS; AVILAMYCIN; MALACHITE GREEN; MELENGESTROL ACETATE (addendum); MONENSIN; NARASIN; TYLOSIN; 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 MONOGRAPHS; ANNEX 3: JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES; ANNEX 4: RECOMMENDATIONS ON COMPOUNDS ON THE AGENDA AND FURTHER INFORMATION REQUIRED; BACK COVER |
| Record Nr. | UNINA-9910781055203321 |
| Geneva, : World Health Organization, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Toxicological evaluation of certain veterinary drug residues in food [[electronic resource] /] / prepared by the Seventieth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
| Toxicological evaluation of certain veterinary drug residues in food [[electronic resource] /] / prepared by the Seventieth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) |
| Pubbl/distr/stampa | Geneva, : World Health Organization, c2009 |
| Descrizione fisica | 1 online resource (248 p.) |
| Disciplina |
363.192
615.9 |
| Collana | WHO food additives series |
| Soggetto topico |
Food additives
Veterinary drug residues Food contamination Antibiotics in veterinary medicine |
| ISBN |
1-282-45628-8
9786612456282 92-4-068427-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | COVER; TITLE; COPYRIGHT; CONTENTS; PREFACE; RESIDUES OF VETERINARY DRUGS; AVILAMYCIN; MALACHITE GREEN; MELENGESTROL ACETATE (addendum); MONENSIN; NARASIN; TYLOSIN; 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 MONOGRAPHS; ANNEX 3: JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES; ANNEX 4: RECOMMENDATIONS ON COMPOUNDS ON THE AGENDA AND FURTHER INFORMATION REQUIRED; BACK COVER |
| Record Nr. | UNINA-9910811239503321 |
| Geneva, : World Health Organization, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Toxins and other harmful compounds in foods / / edited by Agata Witczak, Zdzislaw E. Sikorski
| Toxins and other harmful compounds in foods / / edited by Agata Witczak, Zdzislaw E. Sikorski |
| Autore | Witczak Agata |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2017] |
| Descrizione fisica | 1 online resource (509 pages) |
| Disciplina | 615.9/54 |
| Collana | Chemical and Functional Properties of Food Components Series |
| Soggetto topico |
Foodborne diseases
Phytotoxins Food contamination Food - Toxicology Food additives |
| ISBN |
1-315-35151-X
1-315-36853-6 1-4987-4853-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter 1. Problems of food safety / Waldemar Dabrowski and Agata Witczak -- chapter 2. Natural toxins of plant origin (phytotoxins) / Kevin D. Welch, Stephen T. Lee, Daniel Cook, Benedict T. Green, and Kip E. Panter -- chapter 3. Mushroom toxins / Roman Kotlowski -- chapter 4. Marine phycotoxins and seafood safety / Gustaaf M. Hallegraeff -- chapter 5. Biogenic amines / Sevim Kose -- chapter 6. Mycotoxins / Sui-Sheng T. Hua, Perng-Kuang Chang, and Jeffrey Palumbo -- chapter 7. Bacterial toxins / Waldemar Dabrowski, Alicja Dlubala, and Izabela Helak -- chapter 8. Pesticide, fertilizer, and antibiotic residues in food / Hassan Abdel-Gawad -- chapter 9. Toxic microelements in food / Mikolaj Protasowicki -- chapter 10. Cyanogenic compounds and estrogen disruptors / Blazej Kudlak, Monika Wieczerzak, and Jacek Namiesnik -- chapter 11. Phthalates / Tine Fierens, Mirja Van Holderbeke, Arnout Standaert, Isabelle Sioen, and Stefaan De Henauw -- chapter 12. Dioxins and dioxin-like compounds in food / Agata Witczak -- chapter 13. Epidemiological and medical impact of food contamination by viruses transmission via food and water / Elzbieta Kucharska and Joanna Bober -- chapter 14. Possible adverse effects of food additives / Shilpi Gupta Dixit -- chapter 15. Food allergens / Elzbieta Kucharska and Barbara Wroblewska -- chapter 16. The effect of processing on the safety and nutritional value of food / Zdzislaw E. Sikorski and Hanna Staroszczyk -- chapter 17. Toxic components of food packaging materials / Lidia Wolska and Maciej Tankiewicz -- chapter 18. Detection of harmful compounds in food / Grazyna Galezowska and Lidia Wolska -- chapter 19. Regulations established to control harmful food contaminations / Stefan S. Smoczynski. |
| Record Nr. | UNINA-9910159439103321 |
Witczak Agata
|
||
| Boca Raton : , : CRC Press, , [2017] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food additives
(113)
- Food contamination (24)
- Hydrocolloids (15)
- Food (14)
- Food - Composition (12)