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Hazard potential of chemical residuals in food / Ghazala Yaqub and Haleema Sadia.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Oakville, ON : Delve Publishing, c2018Description: xxi, 281 pages : color illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781773611020 (hardback)
Subject(s): LOC classification:
  • RA1242  A33Y1 2018
Online resources:
Contents:
Chemical residuals in food -- Surface to food: exposure with chemicals -- Exposure of food with artificial chemical residuals -- Natural residuals in contact with food -- Evaluation of sensory properties of food -- Cleaning and disinfection in food processing processing operations -- Food packaging materials -- Food industries -- Estimation values and legislations for chemicals in food substances -- Prevention from hazards.
Summary: "Hazard potential of chemical residuals in food is mostly based upon the chemicals exposed to food directly and is, therefore, a pre-requisite to the understanding of hazard potential of chemical residuals in food. An understanding of hazards, source of hazards, effects of hazards and ultimate risks to food safety are therefore discussed in the very first chapter of this book followed by the migration of chemicals exposed to food (chapter 2) that are very helpful in explaining the migration of chemicals by different food packaging materials to the food, types of migration of chemicals to food are very important in explaining the migration of different chemicals by different sources. Therefore, a full chapter has been given to the packaging materials (chapter 7) which is discussed after the exposure of food with artificial chemical residuals and natural chemical residuals because these chemicals provide useful basics and illustration to explain various packaging materials. Although the chemicals in food or in contact with food discussed in chapter 3 and 4, the formal introduction to food industries was postponed till chapter 8 in which various food industries are discussed. In chapter 5 the evaluation of sensory properties food has been discussed, and in chapter 6 cleaning and disinfecting importance in food processing is explained. The legislations on food contact materials and chemicals in contact with food are discussed in chapter 9 which is followed by one more chapter that is the last chapter of the book chapter 10 named as prevention from the hazard."--Back cover
List(s) this item appears in: Print Books 2022
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Holdings
Item type Current library Collection Call number Materials specified Copy number Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section Non-fiction RUS RA1242 A33Y1 2018 (Browse shelf(Opens below)) Room use only 77530 00078803
Books Books Ladislao N. Diwa Memorial Library Circulation Section Non-fiction RA1242 A33Y1 2018 (Browse shelf(Opens below)) c2 Available 77599 00078872

Includes bibliographical references and index.

Chemical residuals in food -- Surface to food: exposure with chemicals -- Exposure of food with artificial chemical residuals -- Natural residuals in contact with food -- Evaluation of sensory properties of food -- Cleaning and disinfection in food processing processing operations -- Food packaging materials -- Food industries -- Estimation values and legislations for chemicals in food substances -- Prevention from hazards.

"Hazard potential of chemical residuals in food is mostly based upon the chemicals exposed to food directly and is, therefore, a pre-requisite to the understanding of hazard potential of chemical residuals in food. An understanding of hazards, source of hazards, effects of hazards and ultimate risks to food safety are therefore discussed in the very first chapter of this book followed by the migration of chemicals exposed to food (chapter 2) that are very helpful in explaining the migration of chemicals by different food packaging materials to the food, types of migration of chemicals to food are very important in explaining the migration of different chemicals by different sources. Therefore, a full chapter has been given to the packaging materials (chapter 7) which is discussed after the exposure of food with artificial chemical residuals and natural chemical residuals because these chemicals provide useful basics and illustration to explain various packaging materials. Although the chemicals in food or in contact with food discussed in chapter 3 and 4, the formal introduction to food industries was postponed till chapter 8 in which various food industries are discussed. In chapter 5 the evaluation of sensory properties food has been discussed, and in chapter 6 cleaning and disinfecting importance in food processing is explained. The legislations on food contact materials and chemicals in contact with food are discussed in chapter 9 which is followed by one more chapter that is the last chapter of the book chapter 10 named as prevention from the hazard."--Back cover

Fund 164 Creative Mind Books Center Purchased 09/05/2019 77530 NEJ PHP 5,040.00 2019-08-648 2019-1-0509

Fund 164 Creative Mind Books Center Purchased 09/05/2019 77599 NEJ PHP 5,040.00 2019-08-648 2019-1-0509 copy 2

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