| 000 | 03761cam a2200433 i 4500 | ||
|---|---|---|---|
| 001 | u160635 | ||
| 003 | SIRSI | ||
| 005 | 20240916205837.0 | ||
| 008 | 190208s2019 mdua e b 001 0 eng c | ||
| 010 | _a 2019949291 | ||
| 015 |
_aGBB983949 _2bnb |
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| 020 |
_a9781641433549 _q(paperback) |
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| 020 |
_a164143354X _q(paperback) |
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| 020 |
_z9781641433556 _qelectronic |
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| 035 |
_a(OCoLC)1084676848 _z(OCoLC)1124331318 _z(OCoLC)1200987523 _z(OCoLC)1201911383 |
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| 050 | 4 |
_aTX553.A3 _bS64 2019 |
|
| 082 | 0 | 4 |
_a664.06 _223 |
| 100 | 1 |
_aSpellman, Frank R., _eauthor. |
|
| 245 | 1 | 0 |
_aRegulating food additives : _bthe good, the bad, and the ugly / _cFrank R. Spellman and Joan Price-Bayer. |
| 264 | 1 |
_aLanham : _bBernan Press, _c[2019] |
|
| 300 |
_axiii, 263 pages : _billustrations ; _c23 cm |
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| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 386 |
_iFrank R. Spellman: _mGender group: _ngdr _aMen _2lcdgt |
||
| 386 |
_iJoan Price-Bayer: _mGender group: _ngdr _aWomen _2lcdgt |
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| 386 |
_mNationality/regional group: _nnat _aAmericans _2lcdgt |
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| 386 |
_iFrank R. Spellman: _mOccupational/field of activity group: _nocc _aUniversity and college faculty members _2lcdgt |
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| 386 |
_iJoan Price-Bayer: _mOccupational/field of activity group: _nocc _aSpeech therapists _2lcsh |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | 0 |
_t100,000,000 guinea pigs : revisited and advanced -- _tBorax Smith and the twenty-mule team -- _tDining at the hygienic table with the poison squad -- _tPink slime : lean, finely textured beef by another name -- _tEating with your eyes -- _tUS food law history -- _tCode of federal regulations (CFR) title 21 and generally recognized as safe (GRAS) -- _tUnavoidable food defects -- _tAnimal feed additives -- _tFood terrorism. |
| 520 | _a"Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958"--Back cover. | ||
| 650 | 0 |
_aFood additives _xSpecifications. |
|
| 650 | 7 |
_aFood additives. _2fast _0(OCoLC)fst00930654 |
|
| 655 | 7 |
_aSpecifications. _2fast _0(OCoLC)fst01423860 |
|
| 700 | 1 |
_aPrice-Bayer, Joni, _d1964- _eauthor. |
|
| 776 | 0 | 8 |
_iebook version : _z9781641433556 |
| 949 |
_cc.1 _1ON-ORDER _tBOOKS _xPRINT _p |
||
| 999 |
_a664.06 SP743 REGULA _wDEWEY _c7080 _i51994001716465 _f6/29/2023 _g1 _lCIRCSTACKS _mLRC _p$98.00 _rY _sY _tBOOK _u7/11/2022 _d7080 |
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