Chemicals In The Food Industry
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Chemicals In The Food Industry
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Author : Rachid Chaib
language : en
Publisher: Springer Nature
Release Date : 2020-03-05
Chemicals In The Food Industry written by Rachid Chaib and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-05 with Technology & Engineering categories.
This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.
Food Chemical Composition
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Author : Tim Hutton
language : en
Publisher: Royal Society of Chemistry
Release Date : 2002
Food Chemical Composition written by Tim Hutton and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Science categories.
This text provides an introduction to food composition and how this influences manufacturing systems and processes.
Chemical Changes In Food During Processing
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Author : Richardson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Chemical Changes In Food During Processing written by Richardson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-21 with Science categories.
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Chemicals Used In Food Processing
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Author : National Research Council (U.S.). Food Protection Committee
language : en
Publisher:
Release Date : 1965
Chemicals Used In Food Processing written by National Research Council (U.S.). Food Protection Committee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1965 with Food additives categories.
The Use Of Chemicals In Food Production Processing Storage And Distribution
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Author : National Research Council (U.S.). Food Protection Committee
language : en
Publisher:
Release Date : 1973
The Use Of Chemicals In Food Production Processing Storage And Distribution written by National Research Council (U.S.). Food Protection Committee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Technology & Engineering categories.
Chemical Food Safety
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Author : Leon Brimer
language : en
Publisher: CABI
Release Date : 2011
Chemical Food Safety written by Leon Brimer and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Medical categories.
Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.
Physico Chemical Aspects Of Food Processing
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Author : S.T. Beckett
language : en
Publisher: Springer Science & Business Media
Release Date : 1995
Physico Chemical Aspects Of Food Processing written by S.T. Beckett and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Business & Economics categories.
This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.
Chemical Migration And Food Contact Materials
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Author : K Barnes
language : en
Publisher: Woodhead Publishing
Release Date : 2006-12-22
Chemical Migration And Food Contact Materials written by K Barnes and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-22 with Technology & Engineering categories.
Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging. With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food. Reviews worldwide regulation of food contact materials Includes the latest developments in the analysis of food contact materials Looks in detail at different food contact materials
Chemical Food Safety And Health
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Author : Zuzana Ciesarova
language : en
Publisher:
Release Date : 2013
Chemical Food Safety And Health written by Zuzana Ciesarova and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Chemicals categories.
The best way to avoid food-borne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only food-borne illnesses but also diverse human illnesses associated to fat, salt and sugar intake, are increasingly prevalent. These diseases are caused by micro-organisms, harmful chemicals or excess of some food components in foods which people preferably drink or eat. On the other hand, chemicals can produce both acute and chronic diseases depending on the level of contaminants present in the food. When the level of contaminants is high, the result may be an acute disease with dramatic consequences, but when the level of contaminants is low; they may accumulate in a live organism and produce a long term disease. Usually, chemical contaminants are found in the environment, both naturally and produced by human activity. In this sense, prevention is therefore the principal focus of all safety quality systems in the food industry and rules to change this system in order to assure people safe food products of the required quality by the consumer are discussed. Since food contamination can happen at any place during processing, it is necessary to evaluate all the hazards that can occur all along the food production chain, identifying inputs, and analysing and controlling all critical points to keep hazards at acceptable levels.
Chemical Food Safety And Health
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Author : Zuzana Ciesarova
language : en
Publisher:
Release Date : 2013
Chemical Food Safety And Health written by Zuzana Ciesarova and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
The best way to avoid foodborne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only foodborne illnesses but also diverse human illnesses associated to fat, salt and sugar intake, are increasingly prevalent. These diseases are caused by microorganisms, harmful chemicals or excess of some food components in foods which people preferably drink or eat. On the other hand, chemicals can produce both acute and chronic diseases depending on the level of contaminants present in the food. When the level of contaminants is high, the result may be an acute disease with dramatic consequences, but when the level of contaminants is low; they may accumulate in a live organism and produce a long term disease. Usually, chemical contaminants are found in the environment, both naturally and produced by human activity. In this sense, prevention is therefore the principal focus of all safety quality systems in the food industry and rules to change this system in order to assure people safe food products of the required quality by the consumer are discussed. Since food contamination can happen at any place during processing, it is necessary to evaluate all the hazards that can occur all along the food production chain, identifying inputs, and analyzing and controlling all critical points to keep hazards at acceptable levels.
