Stock Image
Buy New
Price: US$ 364.57 Convert Currency
Shipping: US$ 3.95 Within U.S.A. Destination, Rates & Speeds
Add to basket

30 Day Returns Policy

Low Calorie Foods Food Ingredients

R. Khan

0 ratings by GoodReads
ISBN 10: 0751400041 / ISBN 13: 9780751400045
Published by Springer
New Condition New Hardcover
From BuySomeBooks (Las Vegas, NV, U.S.A.) Quantity Available: 20
Available From More sellers View all  copies of this book

Hardcover. 183 pages. Dimensions: 9.4in. x 6.3in. x 0.6in.amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11, 9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like Olestra or a new bulking material like polydextrose, present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like Olestra and polydex- trose, which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9780751400045

About this title:

Synopsis:

amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11,9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like 'Olestra' or a new bulking material like 'polydextrose', present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like 'Olestra' and 'polydex­ trose', which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities.

Product Description: This subject is one of the most important in food technology today. As people become more health conscious and willing to pay premium prices for the percieved benefit of low-calorie foods, the food industry has responded by devoting substantial resources to the research and development of these products. This practical book offers an authoritative and comprehensive review of the existing low-calorie food technology, and that which is near to providing products for the market. Associated aspects also covered include regulatory considerations, nutrition and physiology. The editor has himself patented a sweetener and he leads an international team of authors. Written primarily for food technologists, production managers and new-product-development staff in the food and ingredient industries, the book is also a reference source for those working and studying in academic and research institutions.

"About this title" may belong to another edition of this title.

Bibliographic Details

Title: Low Calorie Foods Food Ingredients

Publisher: Springer

Binding: Hardcover

Book Condition: New

Book Type: Hardcover

Payment Methods

Payment Methods Accepted by Seller

Visa Mastercard American Express


Seller BuySomeBooks
Address: Las Vegas, NV, U.S.A.

AbeBooks Seller Since May 21, 2012
Seller Rating 5-star rating


Terms of Sale:

We guarantee the condition of every book as it's described on the Abebooks web
sites. If you're dissatisfied with your purchase (Incorrect Book/Not as
Described/Damaged) or if the order hasn't arrived, you're eligible for a refund
within 30 days of the estimated delivery date. If you've changed your mind about a book that you've ordered, please use the Ask bookseller a question link to contact us and we'll respond within 2 business days.

BuySomeBooks is operated by Drive-On-In, Inc., a Nevada co...

[More Information]

Shipping Terms:

Orders usually ship within 1-2 business days. Books are shipped from multiple locations so your order may arrive from Las Vegas,NV, Roseburg,OR, La Vergne,TN, Momence,IL, or Commerce,GA.


Store Description: BuySomeBooks is great place to get your books online. With over eight million titles available we're sure to have what you're looking for. Despite having a large selection of new books available for immediate shipment and excellent customer service, people still tell us they prefer us because of our prices.