Analyzing Food For Nutrition Labeling And Hazardous Contaminants
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| Author | : Ike Jeon |
| Publisher | : CRC Press |
| Total Pages | : 514 |
| Release | : 2020-08-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1000148408 |
This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.
| Author | : Ronald R. Eitenmiller |
| Publisher | : CRC Press |
| Total Pages | : 662 |
| Release | : 2016-04-19 |
| Genre | : Medical |
| ISBN | : 1420009753 |
Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, this edition emphasizes the use of improved
| Author | : Casimir C. Akoh |
| Publisher | : CRC Press |
| Total Pages | : 1032 |
| Release | : 2002-04-17 |
| Genre | : Technology & Engineering |
| ISBN | : 9780203908815 |
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
| Author | : Dean O. Cliver |
| Publisher | : Gulf Professional Publishing |
| Total Pages | : 442 |
| Release | : 2002-11 |
| Genre | : Medical |
| ISBN | : 9780121765590 |
| Author | : Kees Van der Heijden |
| Publisher | : Routledge |
| Total Pages | : 832 |
| Release | : 2019-07-05 |
| Genre | : Technology & Engineering |
| ISBN | : 1351437429 |
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
| Author | : Kees Van der Heijden |
| Publisher | : Routledge |
| Total Pages | : 836 |
| Release | : 2019-07-05 |
| Genre | : Technology & Engineering |
| ISBN | : 1351437410 |
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
| Author | : M. Shafiur Rahman |
| Publisher | : CRC Press |
| Total Pages | : 832 |
| Release | : 1999-01-21 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824702090 |
With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.
| Author | : Gisbert Otterstätter |
| Publisher | : CRC Press |
| Total Pages | : 416 |
| Release | : 1999-01-04 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824702151 |
"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring reactions."
| Author | : Ching Kuang Chow |
| Publisher | : CRC Press |
| Total Pages | : 1078 |
| Release | : 1999-11-12 |
| Genre | : Technology & Engineering |
| ISBN | : 9781420001532 |
An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.
| Author | : Susan Sungsoo Cho |
| Publisher | : CRC Press |
| Total Pages | : 898 |
| Release | : 2001-08-17 |
| Genre | : Health & Fitness |
| ISBN | : 9780203904220 |
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.
