Office Consolidation

Author by : Canada. Laws, statutes, etc. Food and drug regulations
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 41
Total Download : 543
File Size : 52,6 Mb
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Description :


Food Science And Technology Abstracts

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 42
Total Download : 864
File Size : 43,9 Mb
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Description : Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.


Current Food Additives Legislation

Author by : Food and Agriculture Organization of the United Nations. Legislative Service
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 40
Total Download : 609
File Size : 47,9 Mb
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Residue Reviews

Author by : Francis A. Gunther
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 13
Total Download : 793
File Size : 48,6 Mb
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Description : That residues of pesticide and other contaminants in the total environment are of concern to everyone everywhere is attested by the reception accorded previous volumes of "Residue Reviews" and by the gratifying enthusiasm, sincerity, and efforts shown by all the in dividuals from whom manuscripts have been solicited. Despite much propaganda to the contrary, there can never be any serious question that pest-control chemicals and food-additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that persist in our foodstuffs could at times conceivably endanger the public health. Ensuring safety-in-use of these many chemicals is a dynamic challenge, for established ones are continually being dis placed by newly developed ones more acceptable to food tech nologists, pharmacologists, toxicologists, and changing pest-control requirements in progressive food-producing economies. These matters are of genuine concern to increasing numbers of governmental agencies and legislative bodies around the world, for some of these chemioals have resulted in a few mishaps from improper use. Adequate safety-in-use evaluations of any of these chemicals per sisting into our foodstuffs are not simple matters, and they incorporate the considered judgments of many individuals highly trained in a variety of complex biological, chemical, food technological, medical, pharmacological, and tOxicological disciplines.


Plant Proteins

Author by : G. Norton
Languange : en
Publisher by : Butterworth-Heinemann
Format Available : PDF, ePub, Mobi
Total Read : 22
Total Download : 807
File Size : 40,9 Mb
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Description : Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.


Cheese And Microbes

Author by : Catherine W. Donnelly
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 74
Total Download : 587
File Size : 50,9 Mb
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Description : A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.


Current Catalog

Author by : National Library of Medicine (U.S.)
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 18
Total Download : 168
File Size : 46,9 Mb
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Description : First multi-year cumulation covers six years: 1965-70.


Infant Formula

Author by : Institute of Medicine
Languange : en
Publisher by : National Academies Press
Format Available : PDF, ePub, Mobi
Total Read : 81
Total Download : 559
File Size : 53,8 Mb
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Description : Infant formulas are unique because they are the only source of nutrition for many infants during the first 4 to 6 months of life. They are critical to infant health since they must safely support growth and development during a period when the consequences on inadequate nutrition are most severe. Existing guidelines and regulations for evaluating the safety of conventional food ingredients (e.g., vitamins and minerals) added to infant formulas have worked well in the past; however they are not sufficient to address the diversity of potential new ingredients proposed by manufacturers to develop formulas that mimic the perceived and potential benefits of human milk. This book, prepared at the request of the Food and Drug Administration (FDA) and Health Canada, addresses the regulatory and research issues that are critical in assessing the safety of the addition of new ingredients to infants.


Food And Drug Review

Author by : United States. Food and Drug Administration
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 35
Total Download : 771
File Size : 53,8 Mb
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Description :


Instrumental Analysis Of Foods V1

Author by : George Charalambous
Languange : en
Publisher by : Elsevier
Format Available : PDF, ePub, Mobi
Total Read : 36
Total Download : 448
File Size : 52,7 Mb
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Description : Instrumental Analysis of Foods Recent Progress covers the proceedings of the Third International Flavor Conference held at Corfu, Greece, on July 27-30, 1983. The theme of the conference is ""Instrumental Analysis of Foods and Beverages: Recent Developments"". This two-volume book highlights the developments in instrumental analysis of foods and beverages, including food flavor, food packaging, and food quality. Introductory chapters discuss European and international flavor regulations, chemical senses, and food flavor. Subsequent chapters describe gas chromatographic, mass spectrometric, and near-IR reflectance analysis of volatile components, aroma, and food flavors, along with the use of general purpose computers and integrators in the flavor laboratory. The book also examines the formation of flavor compounds, including esters, terpenoids, and glycols, and their importance to food quality evaluation, along with analysis of undesirable components in food. Lastly, it addresses quality assurance and validation of analytical data issues in food industry. With its comprehensive review features, this book will be useful to all who are interested in food and beverage analysis and food quality.


Canadiana

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 89
Total Download : 379
File Size : 44,5 Mb
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National Union Catalog

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 97
Total Download : 960
File Size : 46,5 Mb
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Description :