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Food Additives Data Book
The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technica...
Organic Synthesis with Enzymes in Non-Aqueous Media
Closing a gap in the literature, this comprehensive book examines and discusses different non-aqueous systems from organic solvents to ionic liquids for synthetic applications, thus opening the door to new successful methods for biocatalytic reactions. It gathers into one handy source the information otherwise widely spread throughout the literature, combining useful background information with a number of synthetic examples, including industrial scale processes for pharmaceutical and fine chemicals. Extremely well structured, the text introduces the fundamentals of non-aqueous enzymology, before going on to new reaction media and synthetic applications using hydrolases and non-hydrolytic enzymes. The one-stop reference for everyone working in this hot field.
Food Industry and Packaging Materials - Performance-oriented Guidelines for Users
This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the 'food product' (food/packaging). The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of 'performance-oriented' guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures. This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.
Food Microbiology
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Plastics for Corrosion Inhibition
One of the key problems of failure-free operation of machinery is prevention of corrosion. The global scale of modern production makes this problem even more critical. At the beginning of the 21st century industrial contami- tion and the corrosion-active nature of the environment reached a level such that corrosive damage of materials became commensurate with their prod- tion volume and expenditure on anticorrosion protection of machines became comparable with investments in basic production. Anticorrosion techniques changed from being an auxiliary service to industrial enterprises into a dev- oping, scienti?cally intensive and generously ?nanced branch of production. Polymers occupy a very ...
Human Toxicology of Chemical Mixtures
In this important reference work, Zeliger catalogs the known effects of chemical mixtures on the human body and also proposes a framework for understanding and predicting their actions in terms of lipophile (fat soluble) / hydrophile (water soluble) interactions. The author's focus is on illnesses that ensue following exposures to mixtures of chemicals that cannot be attributed to any one component of the mixture. In the first part the mechanisms of chemical absorption at a molecular and macromolecular level are explained, as well as the body's methods of defending itself against xenobiotic intrusion. Part II examines the sources of the chemicals discusssed, looking at air and water pollutio...
Advances in Organic Synthesis
Advances in Organic Synthesis is a book series devoted to the latest advances in synthetic approaches towards challenging structures. It presents comprehensive articles written by eminent authorities on different synthetic approaches to selected target molecules and new methods developed to achieve specific synthetic transformations. Contributions are written by eminent scientists and each volume is edited by an authority in the field. Advances in Organic Synthesis is essential for all organic chemists in the academia and industry who wish to keep abreast of rapid and important developments in the field.
Production of Recombinant Proteins
While the choices of microbial and eukaryotic expression systems for production of recombinant proteins are many, most researchers in academic and industrial settings do not have ready access to pertinent biological and technical information since it is normally scattered throughout the scientific literature. This book closes the gap by providing information on the general biology of the host organism, a description of the expression platform, a methodological section -- with strains, genetic elements, vectors and special methods, where applicable -- as well as examples of proteins produced with the respective platform. The systems thus described are well balanced by the inclusion of three p...
Handbook of Fermented Meat and Poultry
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying an...
