Online Edition Combined Compendium Of Food Additive Specifications
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Online Edition Combined Compendium Of Food Additive Specifications
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Author : Joint FAO/WHO Expert Committee on Food Additives
language : en
Publisher:
Release Date : 2005
Online Edition Combined Compendium Of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Food additives categories.
This database provides the most recent specifications for food additives. All specifications are in English only, but the query interface and background information are provided in English, French, Spanish, Arabic and Chinese. Search for food additives by name, by greek symbol using the English equivalent (e.g. alpha) or by beginning numerals (e.g. 1,1,2- ); or search by INS number, CAS number or additive's functional use.
Compendium Of Food Additive Specifications
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: Food & Agriculture Org.
Release Date : 2007-01-01
Compendium Of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-01-01 with Technology & Engineering categories.
These specifications provide information on the identity and purity of food additives used directly in foods or in food production. Their main objectives are to identify the food additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. Series: FAO JECFA Monographs
Combined Compendium Of Food Additive Specifications Analytical Methods Test Procedures And Laboratory Solutions Used By And Referenced In Food Additive Specifications
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Author : Joint FAO/WHO Expert Committee on Food Additives
language : en
Publisher: Food & Agriculture Org.
Release Date : 2005
Combined Compendium Of Food Additive Specifications Analytical Methods Test Procedures And Laboratory Solutions Used By And Referenced In Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Food additives categories.
The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production. The three main objectives of these specifications are to identify the additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice.
Compendium Of Food Additive Specifications
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: Food & Agriculture Organization of the UN (FAO)
Release Date : 2014
Compendium Of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by Food & Agriculture Organization of the UN (FAO) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Business & Economics categories.
The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food.
Compendium Of Food Additive Specifications
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2018-10-31
Compendium Of Food Additive Specifications written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-31 with Technology & Engineering categories.
This issue covers food additives used directly in foods or in food production. The document focuses on identifying the additives that have been tested for safety, ensuring that they comply with standards and encouraging good manufacturing practice.
Compendium Of Food Additive Specifications
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher:
Release Date : 2013
Compendium Of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Food additives categories.
This document contains food additive specification monographs, analytical methods, flavouring agent specifications and other information prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held on Geneva, Switzerland from 5 14 June 2012. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production.
Compendium Of Food Additive Specifications
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Author :
language : en
Publisher:
Release Date : 2002
Compendium Of Food Additive Specifications written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Food additives categories.
Evaluation Of Certain Food Additives
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: World Health Organization
Release Date : 2015-04-17
Evaluation Of Certain Food Additives written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-17 with Business & Economics categories.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives including flavouring agents and to prepare specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives including flavouring agents. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.
The Age Of Clean Label Foods
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Author : Charis M. Galanakis
language : en
Publisher: Springer Nature
Release Date : 2022-06-06
The Age Of Clean Label Foods written by Charis M. Galanakis and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-06 with Technology & Engineering categories.
In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety.
Nielsen S Food Analysis
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Author : B. Pam Ismail
language : en
Publisher: Springer Nature
Release Date : 2024-06-24
Nielsen S Food Analysis written by B. Pam Ismail and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-24 with Technology & Engineering categories.
This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern. Methods of analysis cover information on the basic principles, advantages, limitations, and applications. The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques. Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.