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Food Additives Toxicology, Regulation, and Properties by Fergus M. Clydesdale



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Food Additives Toxicology, Regulation, and Properties by Fergus M. Clydesdale


Food Additives: Toxicology, Regulation, and Properties contains a wealth of facts regarding the chemical and toxicological effects of direct food additives. It consists of identifying/administrative information for nearly 2,000 compounds that are, could be, or have been added to the U.S. food supply. Limited information is also provided for an additional 1,000 compounds. Part 1, Administrative and Chemical Information, includes data such as the CAS registry number, name of the compound, other identifying numbers, exposure to the population, and much more. The toxicological data fields are divided into three main sections: Genetic Toxicity and Cytotoxicity Information, Acute Toxicology Information, and Oral Toxicology Information. These sections contain data from toxicological studies.


Features


Easy access to the same data that the FDA uses-save time and unwanted expense in product development
The fastest way to check the specific effects of an additive-no wasted phone calls or hours of research
Instant retrieval of the specific data that is pertinent to you-no reading through superfluous text
Reviewed information in a standard format-evaluations have already been done for you and prepared in a logical format
Data from toxicological effects studies-allows you to compare and rank the toxicological effects of different chemicals
Data regarding target organ or tissues affected by a specific compound-laboratory scientists can study cause and chemical or biological effects of interest
A source of information for court cases-provides background information for discovery, hearings, and trials, as well as providing answers to questions that arise during such proceedingsNever before has so much information on so many food additives been so easy to find! This is the food additives reference for food and beverage manufacturers, food chemists, food processing companies, and food scientists and technologists.




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