Download or read book Alternatives to the current use of nitrite in foods written by National Research Council comm. on nitrite and alternative curing agents in food and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Alternatives to the Current Use of Nitrite in Foods written by Assembly Of Life Sciences and published by Palala Press. This book was released on 2018-03 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.
Download or read book Alternatives to the Current Use of Nitrite in Foods written by Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food and published by National Academies. This book was released on 1982 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This first volume of a 2-volume report attempts to assess the health risks associated with overall exposure to nitrate, nitrite, and N-nitroso compounds, with emphasis on the risks from natural and supplemented nitrate and nitrite in foods and the use of nitrite as a food preservative. An evaluation was made of the toxicologic and carcinogenic significance of exposure to these chemical species and their potential health risks. A number of conclusions are developed from this evaluative report. These include: nitrate is neither carcinogenic nor mutagenic; nitrite is not a direct-acting carcinogen; most N-nitroso compounds are carcinogenic in laboratory animals, but the experimental data are of limited value in predicting their quantitative risk to humans; the nitrosation-inhibiting effects of ascorbate and other substances have been established; and, due to possible health risk in using nitrate as a curing agent, a search for alternatives should be continued. The use of nitrate and nitrite in foods and the chemistry of these materials are discussed. (wz).
Download or read book Alternatives to the Current Use of Nitrite in Foods written by Assembly of Life Sciences Staff and published by . This book was released on with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Alternatives to the Current Use of Nitrite in Food Part 2 of a 2 part Study by the Committee on Nitrite and Alternative Curing Agents in Food written by and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Download or read book Nitrates and Nitrites in Food and Water written by Michael J Hill and published by CRC Press. This book was released on 1996-07-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Introduction With regard to nitrate and nitrite, the perceived hazards are to the ecological balance in rivers and lakes, and to human health. Increased nitrate levels in river water lead to increased growth of algae and consequent decrease in the level of biologically available oxygen (BAO). In extreme forms, the algae form unsightly blooms on the water surface, and the BAO level falls below that necessary to support fish and other animal life. At this extreme, there is little dispute that efforts should be made to restore the ecological balance, and this is best achieved by reversing the increase in nitrate concentration that caused the problem. The health hazards are less clear, but include the risk of methaemoglobinaemia in young infants and the possible risk of gastric cancer, particularly in certain high-risk patient groups. These health risks have led to legislation to control the exposure of humans to nitrate from drinking water and as a food additive . . . What can be done about this and how can the problem be solved (if, indeed, there is a problem)? It is normal practice to add nitrate and nitrite to food as a cosmetic and as a preservative. Is this necessary? If so, how much do we need to add? Are there alternatives? What effect does added nitrate have on total nitrate exposure of humans? . . . In this book, we have attempted to answer, or at least to give the background to, some of the questions. . . .
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2020-11-10 with total page 827 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1988-03-15 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Public Health Reports written by and published by . This book was released on 1984 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Chemical Safety written by David Watson and published by Woodhead Publishing. This book was released on 2002-02-22 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation The safety of chemicals introduced into the supply chain remains a major concern for food producers. Food Chemical Safety: Additives provides an authoritative survey of current developments in regulation, research, and best practices in the management of chemicals in food. Some topics include analytical methods and instrumentation for detecting chemicals in food, international regulation of additives in food, and flavourings, colourings, sweeteners, enzymes, and solvents.
Download or read book National Library of Medicine Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on 1985 with total page 1728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Alternative and Replacement Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-03-17 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heath Summarizes advances in dietary supplements, probiotics and nutraceuticals Includes research advances on snacks, vegan diets, gluten-free foods and more Provides identification and research studies on anti-obesity foods Presents information on alternative protein sources
Download or read book Nitrite and Nitrate in Human Health and Disease written by Nathan S. Bryan and published by Humana Press. This book was released on 2017-01-31 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fully revised and updated new edition provides a comprehensive look at nitrite and nitrate and their effect on human health and disease. The first section describes the biochemical analysis of nitrite and nitrate and its role in human physiology. The book then shifts to sources of human exposure of nitrite and nitrate, including environmental and dietary. Finally, the last section discusses nitric oxide-based therapeutics and how nitrite and nitrate biochemistry can be safely harnessed to improve human health. Each chapter provides a balanced, evidence-based view and heavily cites the most recent published literature. They follow a strict chapter format which includes keywords, key points, a conclusion highlighting major findings, and extensive references. The second edition contains new chapters on nitrite and nitrate in age medicine, nitrite and nitrate as a treatment for hypertension, and nitrite and nitrate in exercise performance. Additionally, the editors have expanded the biochemistry section to include chapters on nitrate reducing oral bacteria, nitrite mediated S-Nitrosation, epigenetics and the regulation of nitric oxide, and nitrite control of mitochondrial function. Nitrate and Nitrite in Human Health and Disease, 2e, will be of interest to health professionals, nutritionists, dieticians, biomedical scientists, and food scientists.
Download or read book Phosphates in Food written by RicardoA. Molins and published by Routledge. This book was released on 2018-05-04 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.
Download or read book Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on with total page 1712 pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
