Food Additives And Human Health
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| Author | : Seyed Mohammad Nabavi |
| Publisher | : Bentham Science Publishers |
| Total Pages | : 353 |
| Release | : 2020-04-17 |
| Genre | : Medical |
| ISBN | : 9811446113 |
INTRODUCTION This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features: - Covers a wide range of natural and synthetic food additives - Covers health related topics relevant to food additives - Chapters are organized into specific, easy-to-read topics - Provides bibliographic references for further reading This book serves a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.
| Author | : Frank R. Spellman |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 279 |
| Release | : 2019-11-30 |
| Genre | : Law |
| ISBN | : 1641433558 |
Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958.
| Author | : Ram Lakhan Singh |
| Publisher | : Academic Press |
| Total Pages | : 405 |
| Release | : 2019-07-30 |
| Genre | : Medical |
| ISBN | : 0128163348 |
Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
| Author | : Victor O. Sheftel |
| Publisher | : CRC Press |
| Total Pages | : 1321 |
| Release | : 2000-03-30 |
| Genre | : Technology & Engineering |
| ISBN | : 148229382X |
More foods are now packaged in containers designed for direct cooking or heating, which encourages movement of substances into the foods. Indirect Food Additives and Polymers: Migration and Toxicology is an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 of the plastic-like materials employed in packaging and identified by the FDA as indirect food additives. It presents the data underlying federal regulations, previously unavailable in one volume, and is a convenient resource for anyone working in the large number of related disciplines.
| Author | : National Research Council |
| Publisher | : Legare Street Press |
| Total Pages | : 0 |
| Release | : 2022-10-27 |
| Genre | : History |
| ISBN | : 9781015691629 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
| Author | : Doris Doreen Sarjeant |
| Publisher | : |
| Total Pages | : 356 |
| Release | : 1999 |
| Genre | : Health & Fitness |
| ISBN | : |
Hard to Swallow: The Truth About Food Additives is a wake-up call to the shocking state of our food laws and is a primer for those who want to know why the Canadian food supply is generically manipulated, bombarded with radiation and laced with additives.
| Author | : National Research Council (U.S.). Committee on Diet, Nutrition, and Cancer |
| Publisher | : |
| Total Pages | : 478 |
| Release | : 1982 |
| Genre | : Cancer |
| ISBN | : |
| Author | : Institute of Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 158 |
| Release | : 1999-04-29 |
| Genre | : Medical |
| ISBN | : 0309184134 |
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
| Author | : Dr. Fabrizio Mancini |
| Publisher | : Hay House, Inc |
| Total Pages | : 314 |
| Release | : 2012-01-15 |
| Genre | : Body, Mind & Spirit |
| ISBN | : 1401936237 |
Most of us are no strangers to health problems, illness, or pain, but what if there's a solution to restore our well-being that doesn't involve drugs, surgery, or other medical procedures? Well, there is, and you'll find it within your own body. That's right! Your body has a built-in capacity to heal itself-a remarkable system of self-repair that works day in and day out-and improving its ability to heal is within your control. Yet most people don't fully grasp the body's incredible power to heal itself, largely because traditional medicine has led us to believe that health comes from the outside in and not from the inside out. Did you know, for example, that approximately 50 percent of all illnesses, when left alone, will eventually heal themselves? If you choose to take care of your body every day, it will reward you a thousand times over-improving your odds against everything from heart disease, cancer, and diabetes; to arthritis, allergies, colds, late-winter flu, and more. Remember, you have the power to be and stay healthy because healing truly comes from within. The Power of Self-Healing will help you accomplish all this and more!
| Author | : Titus A. M. Msagati |
| Publisher | : John Wiley & Sons |
| Total Pages | : 340 |
| Release | : 2012-12-17 |
| Genre | : Technology & Engineering |
| ISBN | : 1118274148 |
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
