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Books.google.co.th - This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC. Food Industry and Packaging Materials - Performance-oriented Guidelines for Users.

Main classes of substances contained in foods and their chemistry. Amino acids and proteins. Mineral salts.

Food additives (preservatives, colorings, emulsifiers, etc.). Classification of toxic agents; Carcinogens; teratogenic substances. Pesticides: insecticides, herbicides, fungicides, acaricides, rodenticides, etc. Metals: lead, mercury, arsenic, cadmium, chromium; Chelation. Atmospheric pollutants; solvents and vapors.

Food additives and contaminants COURSE MATERIALS / BIBLIOGRAPHY.

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