Author: Publisher:
ISBN:
Category : Coloring matter in food
Languages : en
Pages : 235
Book Description
Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food
Author: Publisher:
ISBN:
Category : Coloring matter in food
Languages : en
Pages : 235
Book Description
Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food
Author: Publisher:
ISBN:
Category : Coloring matter in food
Languages : en
Pages : 235
Book Description
Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food
Author: Publisher:
ISBN:
Category : Coloring matter in food
Languages : en
Pages : 260
Book Description
Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food; FDA Redbook
Author: Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food
Author: USA. Food and Drug Administration. Center for Food Safety and Applied NutritionPublisher:
ISBN:
Category :
Languages : en
Pages : 235
Book Description
Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 0309184134
Category : Medical
Languages : en
Pages : 158
Book Description
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.
Infant Formula
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 0309185505
Category : Medical
Languages : en
Pages : 220
Book Description
Infant formulas are unique because they are the only source of nutrition for many infants during the first 4 to 6 months of life. They are critical to infant health since they must safely support growth and development during a period when the consequences on inadequate nutrition are most severe. Existing guidelines and regulations for evaluating the safety of conventional food ingredients (e.g., vitamins and minerals) added to infant formulas have worked well in the past; however they are not sufficient to address the diversity of potential new ingredients proposed by manufacturers to develop formulas that mimic the perceived and potential benefits of human milk. This book, prepared at the request of the Food and Drug Administration (FDA) and Health Canada, addresses the regulatory and research issues that are critical in assessing the safety of the addition of new ingredients to infants.
Draft; Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food; Redbook II.
Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
First revision since 1982.
Food Chemistry
Author: Mousumi SenPublisher: John Wiley & Sons
ISBN: 1119791618
Category : Technology & Engineering
Languages : en
Pages : 500
Book Description
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Excipient Development for Pharmaceutical, Biotechnology, and Drug Delivery Systems
Author: Ashok KatdarePublisher: CRC Press
ISBN: 1420004131
Category : Medical
Languages : en
Pages : 474
Book Description
To facilitate the development of novel drug delivery systems and biotechnology-oriented drugs, the need for new, yet to be developed, and approved excipients continues to increase. Excipient Development for Pharmaceutical, Biotechnology, and Drug Delivery Systems serves as a comprehensive source to improve understanding of excipients and forge potential new avenues for regulatory approval. This book presents detailed, up-to-date information on various aspects of excipient development, testing, and technological considerations for their use. It addresses specific details such as historical perspective, preclinical testing, safety, and toxicology evaluation, as well as regulatory, quality, and utility aspects. The text also describes best practices for use of various functional excipients and extensive literature references for all topics.