International food safety handbook : science, international regulation, and control
著者
書誌事項
International food safety handbook : science, international regulation, and control
(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 95)
Marcel Dekker, c1999
大学図書館所蔵 全21件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."
目次
- Food safety - a worldwide public issue
- perceptions of food related risks - facts and fancy
- microbiological and hygienic aspects of food and drinking water
- exposure estimation, toxicological requirements, and risk assessment
- health aspects of nutrition
- drinking water safety
- the safety of bottled water
- safety aspects of soft drinks
- health effects of coffee, tea, mate, cocoa and their major methylxanthine components
- dietetic foods
- alternative foods
- the role of sports foods in physical performance
- the safety assessment of food contaminants and pesticide residues
- the safety assessment of food additives and flavouring substances
- safety aspects of residues of veterinary drugs and feed additives
- the safety assessment of food packaging materials
- food irradiation, heat treatment, and related processing techniques
- assessment of risk arising from food alterations during transport, storage, and preservation
- natural toxins I. mycotoxins
- natural toxins II. phycotoxins
- natural toxins III. inherent plant toxins
- novel foods
- general aspects of microbiological food safety
- sources of contamination, processes, and health risks
- assessment of microbiological food safety
- hygienic requirements and means of prevention of microbial contamination of food
- food sensitivities/allergic reactions/food intolerances
- accidents affecting food and food poisonings
- food composition, caloric value, and micronutrient content - analytical aspects
- the detection and identification of residues and contaminants in food and biological materials of animal origin. (Part contents).
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