| Description |
xiii, 263 pages : illustrations ; 23 cm |
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text txt rdacontent |
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unmediated n rdamedia |
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volume nc rdacarrier |
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Frank R. Spellman: Gender group: gdr Men lcdgt |
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Joan Price-Bayer: Gender group: gdr Women lcdgt |
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Nationality/regional group: nat Americans lcdgt |
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Frank R. Spellman: Occupational/field of activity group: occ University and college faculty members lcdgt |
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Joan Price-Bayer: Occupational/field of activity group: occ Speech therapists lcsh |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
100,000,000 guinea pigs : revisited and advanced -- Borax Smith and the twenty-mule team -- Dining at the hygienic table with the poison squad -- Pink slime : lean, finely textured beef by another name -- Eating with your eyes -- US food law history -- Code of federal regulations (CFR) title 21 and generally recognized as safe (GRAS) -- Unavoidable food defects -- Animal feed additives -- Food terrorism. |
| Summary |
"Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958"--Back cover. |
| Subject |
Food additives -- Specifications.
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Food additives. (OCoLC)fst00930654
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| Genre/Form |
Specifications. (OCoLC)fst01423860
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| Added Author |
Price-Bayer, Joni, 1964- author.
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| ISBN |
9781641433549 (paperback) |
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164143354X (paperback) |
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9781641433556 electronic |
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