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Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9789251045473 Category : Business & Economics Languages : en Pages : 244
Book Description
During the meeting the FAO Panel of Experts was responsible for reviewing pesticide use patterns (good agricultural practices), data on the chemistry and composition of the pesticides, and methods of analysis for pesticide residues as well as for estimating the maximum residue levels that might occur as a result of the use of pesticides according to good agricultural practices. The WHO Toxicological Core Assessment Group was responsible for reviewing toxicological and related data and for estimating, where possible, acceptable daily intakes (ADIs) of the pesticides for humans. This report contains information on ADIs, maximum residue levels and general principles for the evaluation of pesticides. The supporting documents (on residues and toxicological evaluations) contain detailed monographs on these pesticides and include comments on analytical methods
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9789251045473 Category : Business & Economics Languages : en Pages : 244
Book Description
During the meeting the FAO Panel of Experts was responsible for reviewing pesticide use patterns (good agricultural practices), data on the chemistry and composition of the pesticides, and methods of analysis for pesticide residues as well as for estimating the maximum residue levels that might occur as a result of the use of pesticides according to good agricultural practices. The WHO Toxicological Core Assessment Group was responsible for reviewing toxicological and related data and for estimating, where possible, acceptable daily intakes (ADIs) of the pesticides for humans. This report contains information on ADIs, maximum residue levels and general principles for the evaluation of pesticides. The supporting documents (on residues and toxicological evaluations) contain detailed monographs on these pesticides and include comments on analytical methods
Author: Publisher: Food & Agriculture Org. ISBN: 9789251046159 Category : Science Languages : en Pages : 832
Book Description
Part 1 of this report contains summaries of the evaluations of residues in food of the various pesticides considered, together with the recommendations made. Annex 1 contains updated ADIs, PTDI, MRLs, ERLs, STMR and HR levels. Monographs on toxicological evaluations are available as a companion volume.
Author: Publisher: IChemE ISBN: 9780852954386 Category : Beverage industry Languages : en Pages : 162
Book Description
Containing selected contributions which highlight the role of the chemical engineer in developing new products and new directions, this title also reflects the opportunity and problems involved in the development and safe processing of food products. The text is arranged into four topic sessions which identify and reflect the changing emphasis in food processing: product structure and formulation; risk assessment and hygiene; process management and integrated control systems and engineering products for the consumer.
Author: Publisher: Food & Agriculture Org. ISBN: 9789251044001 Category : Agricultural assistance Languages : en Pages : 362
Book Description
The State of Food and Agriculture 2000 reports on current developments and issues of importance for world agriculture, analysing global agricultural trends as well as the broader economic environments surrounding the agricultural sector in a comprehensive world review ... An important feature of this year's issue is the special chapter, World food and agriculture: lessons from the past 50 years, which gives an overview of developments that have taken place in world agriculture and food security over the past half-century ... -- from Back Cover.
Author: Samin Nosrat Publisher: Simon and Schuster ISBN: 1476753830 Category : Cooking Languages : en Pages : 480
Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309089611 Category : Science Languages : en Pages : 341
Book Description
Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since the late 1970s, the public continues to be concerned about the safety of the food supply and the potential adverse health effects of DLC exposure, especially in groups such as developing fetuses and infants, who are more sensitive to the toxic effects of these compounds. Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure, recommends policy options to reduce exposure to these contaminants while considering how implementing these options could both reduce health risks and affect nutrition, particularly in sensitive and highly exposed groups, if dietary changes are suggested.
Author: Tenna Jensen Publisher: Routledge ISBN: 0429958099 Category : History Languages : en Pages : 202
Book Description
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251333408 Category : Technology & Engineering Languages : en Pages : 51
Book Description
One of the main pillars of food security is food supply, which refers to the availability of sufficient quantities of food of appropriate quality, supplied through domestic production or imports. In this paper, we use quantities of commercialized foods from the Supply and Utilization Accounts (SUA) compiled by the Food and Agriculture Organization of the United Nations (FAO) to analyze trends in food available for consumption based on by region and country income level group. Results show that, in general, food groups available for consumption differ across income-level country groups. There are nonetheless evident regional trends. Low-income and lower-middle-income countries have a high reliance on staple foods, and only upper-middle-income countries and Asia have enough fruits and vegetables available to meet the FAO/World Health Organization (WHO) recommendation of consuming a minimum of 400 grams per day. In addition, the availability of animal-source foods, as well as sugars and fats, overall is highest in high-income countries, but it is increasing fast in upper-middle-income countries.
Author: Food and Agriculture Organization of the United Nations
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Author: Samin Nosrat
Author: Institute of Medicine
Author: Tenna Jensen
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