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Chemistry of Foods: EU Legal and Regulatory Approaches
This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safet...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2014.
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| Edición: | 1st ed. 2014. |
| Colección: | Chemistry of Foods,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 001 | 978-3-319-03434-8 | ||
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| 020 | |a 9783319034348 |9 978-3-319-03434-8 | ||
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| 100 | 1 | |a Pisanello, Daniele. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Chemistry of Foods: EU Legal and Regulatory Approaches |h [electronic resource] / |c by Daniele Pisanello. |
| 250 | |a 1st ed. 2014. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2014. | |
| 300 | |a VIII, 77 p. 4 illus. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a Chemistry of Foods, |x 2199-7209 | |
| 520 | |a This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely: - the REACH regulation; - the enzyme, flavorings and additive regulatory framework; - the matter of contamination and veterinary drugs; - the use of Food contact materials. The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Nutrition . | |
| 650 | 0 | |a Law-Europe. | |
| 650 | 0 | |a Communication in science. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Nutrition. |
| 650 | 2 | 4 | |a European Law. |
| 650 | 2 | 4 | |a Science Communication. |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783319034331 |
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| 830 | 0 | |a Chemistry of Foods, |x 2199-7209 | |
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| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||