Chemistry of food, food supplements, and food contact materials : from production to plate
著者
書誌事項
Chemistry of food, food supplements, and food contact materials : from production to plate
（ACS symposium series, 1159）
American Chemical Society , Distributed in print by Oxford University Press, c2014
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注記
Other editors: Satinder Ahuja, Timothy V. Duncan, Gregory O. Noonan, and Elizabeth S. Roberts-Kirchhoff
Includes bibliographical references and indexes
内容説明・目次
内容説明
For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this "modern" food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driven the
globalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need.
Ensuring the safety of food requires a complex and ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and in
continuing to help with the improvement of food safety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it.
目次
1. Overview
2. Sustainability in Foods and Food Production: The Roles of Peer Reviewed Science and Corporate Initiatives
3. The New Inconvenient Truth: Global Contamination of Food by Chemical Pollutants, Particularly Heavy Metals and Metalloids
4. FDA's Regulation of Nanotechnology in Food Ingredients
5. A Comprehensive Study into the Migration Potential of Nano Silver Particles from Food Contact Polyolefins
6. Food Packaging: Strategies for Rapid Phthalate Screening in Real Time by Ambient Ionization Tandem Mass Spectrometry
7. Examination of a Selection of the Patent Medicines and Nostrums at the Henry Ford Museum via Energy Dispersive X-ray Fluorescence Spectrometry
8. Analysis of Nine Edible Clay Supplements with a Handheld XRF Analyzer
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