Download or read book Catalogue of British Official Publications Not Published by HMSO written by and published by . This book was released on 2002 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Sweeteners written by Trevor H. Grenby and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989).
Download or read book Nanotechnologies and Food written by Great Britain. Parliament. House of Lords. Science and Technology Committee and published by The Stationery Office. This book was released on 2010 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology and nanomaterials have a range of potential applications in the food sector that may offer benefits to both consumers and industry. But the public's attitude towards food can be influenced by a fear of novel risks, the level of trust in the effectiveness of regulation and other wider social and psychological factors, and use of nanotechnologies in the food sector may well elicit some of these concerns. The Science and Technology Committee criticises the food industry for failing to be transparent about its research into the uses of nanotechnologies and nanomaterials. Transparency and honesty are key components for ensuring public trust in both food safety and scientific developments. The Committee also urges the Government and Research Councils adequately to fund research into potential health and safety risks arising from the use of nanomaterials in the food sector. There are significant gaps in the understanding of how nanomaterials impact on the human body, particularly the gut, and it is not currently possible to predict what risks specific nanomaterials may present. The report recommends that the Food Standards Agency should maintain a publicly available register of food and food packaging containing nanomaterials. This register could be made available online. Nanomaterials should be defined clearly in food legislation to ensure that all uses of nanomaterials in food are subject to appropriate risk assessment procedures. The Committee also raises concerns about the potential for the illegal importation of food products containing nanomaterials not approved for use in food in the EU.
Download or read book Food Preservatives written by Nicholas J. Russell and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Download or read book Enhancing the Regulatory Decision Making Approval Process for Direct Food Ingredient Technologies written by Institute of Medicine and published by National Academies Press. This book was released on 1999-05-29 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Enhancing the Regulatory Decision Making Approval Process for Direct Food Ingredient Technologies written by Food Forum and published by National Academies Press. This book was released on 1999-05-13 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Enhancing the Regulatory Decision Making Approval Process for Direct Food Ingredient Technologies written by Institute of Medicine and published by National Academies Press. This book was released on 1999-04-29 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Stationery Office Annual Catalogue written by Stationery Office (Great Britain) and published by . This book was released on 1996 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book HMSO Monthly Catalogue written by Great Britain. Her Majesty's Stationery Office and published by . This book was released on 1996 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Additives Second Edition Revised And Expanded written by and published by Routledge. This book was released on with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Emulsifiers in Food Technology written by Viggo Norn and published by John Wiley & Sons. This book was released on 2014-10-21 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group, the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production, extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. Praise for the first edition of Emulsifiers in Food Technology: “Very informative ... provides valuable information to people involved in this field.” International Journal of Food Science & Technology “A good introduction to the potential of emulsifiers in food technology ... a useful reference source for scientists, technologists and ingredients suppliers.” Chemistry World “A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications.” International Dairy Journal
Download or read book Food Additives written by A. Larry Branen and published by CRC Press. This book was released on 2001-11-01 with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Download or read book Food Processing written by and published by . This book was released on 2003 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Stationery Office Agency Catalogue 1996 written by Stationery Office, The and published by . This book was released on 1998 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journals of the House of Commons written by Great Britain. Parliament. House of Commons and published by . This book was released on 1995 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Stationery Office Annual Catalogue written by Stationery Office Staff and published by . This book was released on 1997 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Impact of WTO SPS Law on EU Food Regulations written by Chris Downes and published by Springer Science & Business Media. This book was released on 2014-03-20 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings a fresh perspective on the emerging field of international food law with the first detailed analysis of the process and implications of domestic compliance with the World Trade Organisation (WTO) Sanitary and Phytosanitary (SPS) Agreement. It investigates the influence of WTO disciplines on the domestic policy-making process and examines the extent to which international trade law determines European Union (EU) food regulations. Following controversial WTO rulings on genetically-modified foods and growth hormones in beef, awareness and criticism of global rules governing food has grown considerably. Yet the real impact of this international legal meta-framework on domestic regulations has remained obscure to practitioners and largely unexplored by legal commentators. This book examines the emergence of transnational governance practices set in motion by the SPS Agreement and their role in facilitating agricultural trade. In so doing, it complements and challenges conventional accounts of the SPS regime dominated by analysis of WTO disputes. It reviews legal commentary of the SPS Agreement to understand why WTO rules are so commonly characterised as a significant threat to domestic food policy preferences. It then takes on these assumptions through an in-depth review of food policies and decision-making practices in the EU, revealing both the potential and limits of WTO law to shape EU policies. It finally examines two important venues for the generation of global food norms – the WTO SPS Committee and Codex Alimentarius – to evaluate the practice and significance of transnational governance in this domain. Through detailed case studies including novel foods, food additives, vitamin and mineral supplements and transparency and equivalence procedures, this book provides a richer account of compliance and exposes the subtle, but important influence of WTO obligations.
