Author: Jørn GryPublisher: Manhattan Publishing Company
ISBN:
Category : Political Science
Languages : en
Pages : 24
Book Description
Guidelines for Safety Evaluation of Thermal Process Flavourings
Author: Jørn GryPublisher: Manhattan Publishing Company
ISBN:
Category : Political Science
Languages : en
Pages : 24
Book Description
Flavourings
Author: Erich ZieglerPublisher: John Wiley & Sons
ISBN: 3527611819
Category : Science
Languages : en
Pages : 726
Book Description
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Flavourings
Author: Herta ZieglerPublisher: John Wiley & Sons
ISBN: 3527611460
Category : Science
Languages : en
Pages : 852
Book Description
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Guidelines for Good Manufacturing Practice of Cosmetic Products (GMPC)
Author: Council of EuropePublisher: Council of Europe
ISBN: 9789287128492
Category : Political Science
Languages : en
Pages : 40
Book Description
These guidelines, aimed at governments, and in particular cosmetics manufacturers, in order to improve public health safety, offer organisational and practical advice on the management of the human, technical and administrative factors affecting product quality. They describe the manufacturing conditions and management activities involved in the different stages of production, from the purchase of the raw materials to the dispatch of the packaged end-products.
Natural Sources of Flavourings
Author: Council of EuropePublisher: Council of Europe
ISBN: 9789287161567
Category : Science
Languages : en
Pages : 196
Book Description
The Committee of Experts on Flavouring Substances is undertaking a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source materials. Natural sources of flavourings are materials of vegetable or animal origin, whether or not they are normally consumed as food, from which flavourings may be obtained. This publication is the Committee's second report which provides evaluations of 60 source materials.
Chemically-defined Flavouring Substances
Author: Council of EuropePublisher: Council of Europe
ISBN: 9789287144539
Category : Political Science
Languages : en
Pages : 628
Book Description
This reprint of the 4th edition of the "Blue Book" contains the toxicological evaluation of 899 flavouring substances.
Author: Publisher: Tecniche Nuove
ISBN: 8848177123
Category :
Languages : en
Pages : 642
Book Description
Council of Europe Guidelines for Flavouring Preparations Produced by Enzymatic Or Microbiological Processes
Author: Council of EuropePublisher: Council of Europe
ISBN: 9789287125866
Category : Political Science
Languages : en
Pages : 24
Book Description
On cover: Health protection of the consumer
Plant Cell and Tissue Culture for the Production of Food Ingredients
Author: Tong-Jen FuPublisher: Springer Science & Business Media
ISBN: 1461547539
Category : Science
Languages : en
Pages : 286
Book Description
Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
Author: