Regulation of Functional Foods and Nutraceuticals: A Global Perspective
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About this ebook
International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically.
A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.
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Titles in the series (29)
High Pressure Processing of Foods Rating: 0 out of 5 stars0 ratingsWater Activity in Foods: Fundamentals and Applications Rating: 5 out of 5 stars5/5Multivariate and Probabilistic Analyses of Sensory Science Problems Rating: 0 out of 5 stars0 ratingsNutraceuticals, Glycemic Health and Type 2 Diabetes Rating: 0 out of 5 stars0 ratingsPreharvest and Postharvest Food Safety: Contemporary Issues and Future Directions Rating: 0 out of 5 stars0 ratingsThermal Processing of Foods: Control and Automation Rating: 0 out of 5 stars0 ratingsNatural Food Flavors and Colorants Rating: 0 out of 5 stars0 ratingsWhey Processing, Functionality and Health Benefits Rating: 0 out of 5 stars0 ratingsBioactive Proteins and Peptides as Functional Foods and Nutraceuticals Rating: 0 out of 5 stars0 ratingsFood Texture Design and Optimization Rating: 0 out of 5 stars0 ratingsMathematical and Statistical Methods in Food Science and Technology Rating: 0 out of 5 stars0 ratingsFood Irradiation Research and Technology Rating: 0 out of 5 stars0 ratingsSpray Drying Techniques for Food Ingredient Encapsulation Rating: 0 out of 5 stars0 ratingsInnovative Food Processing Technologies: Advances in Multiphysics Simulation Rating: 0 out of 5 stars0 ratingsMicrobial Safety of Fresh Produce Rating: 0 out of 5 stars0 ratingsRegulation of Functional Foods and Nutraceuticals: A Global Perspective Rating: 0 out of 5 stars0 ratingsSustainability in the Food Industry Rating: 0 out of 5 stars0 ratingsFood Carotenoids: Chemistry, Biology and Technology Rating: 0 out of 5 stars0 ratingsTrait-Modified Oils in Foods Rating: 0 out of 5 stars0 ratingsBiofilms in the Food Environment Rating: 0 out of 5 stars0 ratingsFood Industry Design, Technology and Innovation Rating: 0 out of 5 stars0 ratingsAccelerating New Food Product Design and Development Rating: 0 out of 5 stars0 ratingsAnti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases Rating: 0 out of 5 stars0 ratingsPackaging for Nonthermal Processing of Food Rating: 0 out of 5 stars0 ratingsFlavor, Satiety and Food Intake Rating: 3 out of 5 stars3/5Natural Food Flavors and Colorants Rating: 5 out of 5 stars5/5Microbiology and Technology of Fermented Foods Rating: 0 out of 5 stars0 ratingsMicrobiology in Dairy Processing: Challenges and Opportunities Rating: 0 out of 5 stars0 ratingsEssential Oils in Food Processing: Chemistry, Safety and Applications Rating: 0 out of 5 stars0 ratings
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