Chemistry of Foods: EU Legal and Regulatory Approaches / by Daniele Pisanello.
By: Pisanello, Daniele [author.].
Contributor(s): SpringerLink (Online service).
Material type:
TextSeries: SpringerBriefs in Molecular Science: Publisher: New York : Springer, c2014Description: viii, 77 p. ; 23 cm.ISBN: 9783319034348; 9783319034331 (print).Subject(s): Chemistry | Food science | Nutrition | Chemistry | Food Science | Nutrition | European Law | Documentation and Information in Chemistry | Food -- Composition | Food -- Safety measures | Food supply -- Government policy | Europe -- European Union countriesAdditional physical formats: Printed edition:: No titleDDC classification: 641.3 | 664
In:
Springer eBooksSummary: 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.
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
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Books
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Prof. G. K. Chadha Library
South Asian University |
641.3 P673c (Browse shelf) | Available | BK00012408 |
License restrictions may limit access.
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.