Safety Evaluation of Certain Food Additives: Sixty-eighth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (Public Health) by World Health OrganizationRequirements: .PDF reader, 3 MBOverview: This volume contains monographs prepared at the sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Geneva Switzerland from 19 to 28 […]
Food Safety Network by Judy SmithRequirements: MOBI reader | 1.8 MBOverview: Do you eat a lot of conserved food? If yes, then this book will help you eat healthy, bacteria-free preserved food. With several conservation methods presented in this book you can learn their techniques as well as the right method applied to the three […]
Food Frying: Chemistry, Biochemistry and Safety by Alam ZebRequirements: .PDF reader, 6.6 MBOverview: A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents […]
Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards by Lan HuRequirements: PDF Reader 12 MBOverview: This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from […]
Mycotoxins and Food Safety by Jonathan W DeVries,Mary W Trucksess,Lauren S.JacksonRequirements: .PDF reader, 17.7 MB Overview: Mycotoxins, from the Greek “mukes” referring to fungi or slime molds and toxin from the Latin “toxicum” referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming […]