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Biochemistry Of Foods

RRP $518.99

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Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the "in vivo" perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form.
Key Features
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use


Additive Migration From Plastics Into Foods

RRP $586.99

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Plastics are now being used on a large scale for the packaging of fatty and aqueous foodstuffs and beverages, both alcoholic and non-alcoholic. This is evident for all to see on the supermarket shelves, margarine is packed in polystyrene tubs, beer is packed in PVC bottles and meats and bacon in shrink-wrap film. Foods are also increasingly being shipped in bulk, in plastic containers. Additionally, there is the area of use of plastics utensils, containers and processing equipment in the home and during bulk preparation of food in producing factories, at home and in restaurants and canteens. Thus it is likely that some transfer of polymer additives will occur - adventitious impurities such as monomers, oligomers, catalyst remnants and residual polymerisation solvents and low molecular weight polymer fractions - from the plastic into the packaged material with the consequent risk of a toxic hazard to the consumer.The actual hazard arising to the consumer from any extractable material is a function of two properties, namely, the intrinsic toxicity of the extracted material as evaluated in animal feeding trials (not dealt with in this book) and the amount of extracted from the polymer which enters the packed commodity under service conditions, that is, during packaging operations and during the shelf life of the packaged commodity at the time of the consumption. This book covers all aspects of the migration of additives into food and gives detailed information on the analytical determination of the additives in various plastics. It will be of interest to those engaged in the implementation of packaging legislation, including management, analytical chemists and the manufacturers of foods, beverages, pharmaceuticals and cosmetics and also scientific and toxicologists in the packaging industry.


Pesticide Residues In Foods

RRP $434.99

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Advances in analytical chemistry methodology now allow us to detect the most minute trace amounts of pesticides. As this capacity grows, so does public concern about toxic contamination, resulting in stricter government regulations and a growing demand for even more sensitive, precise, and reliable analysis.<br> <br> Addressing the interplay between regulations and the development of analytical technology, this volume presents the first unified treatment of the regulatory and analytical aspects of pesticide residues. Current regulations, existing and emerging methodologies, state-of-the-art instrumentation, and the basic science of analyzing for pesticides in food and other environmental media are all covered.<br> <br> The book provides step-by-step guidelines to analytical techniques, along with real-world examples from the latest research-showing the reader how to analyze minute traces of pesticides quickly and accurately, using both highly sophisticated and basic, less sensitive techniques. Many safety issues are explored in depth, as are the regulatory aspects of pesticide registration, residue analysis, exposure monitoring, risk assessment, and tolerance enforcement.<br> <br> Timely, authoritative, and practical throughout, Pesticide Residues in Foods is an invaluable reference for analytical chemists and laboratory managers everywhere-in industry, agriculture, environmental sciences, research, and instrument manufacturing-and for anyone with an interest in the broader environmental, agricultural, and consumer-related implications of pesticide use.<br> <br> An invaluable resource for analytical chemists and laboratory managers, Pesticide Residues in Foods provides a complete overview of the theory, practice, and regulatory aspects of pesticide residue analysis today, including:<br> * All regulatory issues, from risk assessment and tolerance to data-quality requirements to laboratory accreditation standards<br> * State-of-the-art methodologies and instrumentation, including high- performance liquid chromatography and mass spectrometry<br> * The application of analytical technology to "green chemistry," such as the reduction of solvents and toxic reagents in the laboratory<br> * Novel solutions to the old problem of keeping the food supply safe from harmful levels of pesticides<br> * Ample examples to help analytical chemists select the most appropriate method for a given residue analysis<br> * Easy-to-use tables and figures throughout the text



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Natures Therapy Articles

Chronic pain Foods Mind Body
Spirit Naturally Treating Wines Healing
Wholeistic Advice Health Care

Natures Therapy Books

Chronic pain Foods Mind Body
Spirit Naturally Treating Wines Healing
Wholeistic Advice Health Care

Natures Therapy





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