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Chemistry of Foods

Chemistry of Foods: EU Legal and Regulatory Approaches

Authors: Pisanello, Daniele

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  • Introduces to the European General Food Law and analyzes the EFSA (the European Food Safety Authority)
  • Describes food safety-related regulations
  • Treats the legislation laying down chemicals in food from different viewpoints (REACH regulations; the enzyme, flavorings and additive regulatory framework; the matter of contamination and veterinary drugs; the use of Food contact materials)
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eBook $54.99
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  • ISBN 978-3-319-03434-8
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  • Immediate eBook download after purchase
Softcover $69.99
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  • ISBN 978-3-319-03433-1
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  • Usually dispatched within 3 to 5 business days.
About this book

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.

Table of contents (2 chapters)

Table of contents (2 chapters)

Buy this book

eBook $54.99
price for Mexico (gross)
  • ISBN 978-3-319-03434-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for Mexico
  • ISBN 978-3-319-03433-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Chemistry of Foods: EU Legal and Regulatory Approaches
Authors
Series Title
Chemistry of Foods
Copyright
2014
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
eBook ISBN
978-3-319-03434-8
DOI
10.1007/978-3-319-03434-8
Softcover ISBN
978-3-319-03433-1
Series ISSN
2199-689X
Edition Number
1
Number of Pages
VIII, 77
Number of Illustrations
4 b/w illustrations
Topics