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Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These...
This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,Part one covers the assessment and...
One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to...
The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and...
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main...
Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on...
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