PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Legislation, Food”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 19 recordsLinked to original sources
PubMed1978

[Analytic study of juices obtained by pressure, by cold extraction and warm extraction (the DDS system) of marc from apples of the Golden Delicious variety].

The cold water extraction of apple press residues to increase the juice yield has found much interest in recent years. Such a process has been developed by a Swiss company, but the food legislation does not permit it yet. Juice yield is increased up to 91 p. 100 (w.). Therefore we investigated the chemical and sensorical properties of pressed juice, cold water extract of press residues and warm water extract (System DDS) of identical raw material. The water extract differs from the pressed juice mainly by an increased amount of non-sugar extract and changes of the pigment and polyphenole content. The cold water extract had more and the better aroma than the warm extract.

Beverages↗
PubMed1976

Nutrition and flavour-legislation.

Our food laws have to provide for safety of food and to ensure that the consumer is not misled. We are no longer in a position to manufacture food without additives and especially without flavours. For physiological reasons, our food should be offered in a wide variety; an increasing number of food preparations has no natural flavour at all and needs to be flavoured and the industrial manufacture of food requires the flavours to be properly developed in order to withstand the sometimes rather drastic conditions of manufacture. The safety of flavours and flavouring substances is discussed. It is shown that the class of nature-identical flavouring substances has to be treated separately for practical purposes of food control and because the substances of this group offer more certainty with regard to their safety. Some suggestions are made regarding the proper labelling of food which contains flavours. The IOFI (International Organization of the Flavour Industry) model law is discussed which should serve as a basic proposal for the international harmonisation of national food laws.

Europe↗
PubMed1978

Texturized proteins: fabrication, flavoring, and nutrition.

This paper provides a comprehensive review of the current methods used for the texurization of proteins, with emphasis on soy proteins. The sensory characteristics, i.e., flavor, texture, and color are discussed, particularly in relation to the problems of simulating meat flavored products. The nutritional qualities of texturized products are reviewed, and current regulations concerning their use in foods are cited.

Amino Acids, Essential↗
PubMed1979

Food additives.

Explore the source record for details and available documents.

Food Additives↗
PubMed1979

[The protection of health in a changing environment].

One of the main functions of the Department of Health is to 'take steps for the promotion of a safe and healthy environment'. Air and water pollution, unhygienic conditions, incorrect use of radiation equipment, detrimental working conditions together with injudicious use of consumer products are but a few facets which have to be attended to in this all-embracing brief of the Health Act No. 63 of 1977. This is achieved by giving attention to scientific principles and effective co-operation between central and local authorities as well as the private sector.

Air Pollution↗
PubMed1978

Food irradiation in practice, present status in the Netherlands.

When an irradiated human food item is considered to be feasible for commercialization, two obstacles are still to be taken: governmental approval and consumer acceptance. The present Dutch situation is compared to recent developments towards approval of the technique by international authorities. The effect of this approval and of the remaining problems with respect to consumer acceptance on the Dutch market for food items is discussed. Three commodities are used as examples to demonstrate the present Dutch situation.

Consumer Behavior↗
PubMed1978

Drug residues in animal tissues and their regulatory significance--the Canadian point of view.

Today it is almost impossible to produce food of animal origin which is free from traces of drugs or chemicals. In Canada the problem of drug residues is controlled by a method of assessment of human safety which involves many factors. The toxicity of the drug in laboratory animals or, if possible, in man, is established and a no-effect dose is then estimated. These studies require oral administration of the drug and include acute, subacute, and teratogenicity studies. Depending on these results, chronic reproductive or carcinogenicity studies may be required before a no-effect dose can be estimated. Residue studies must encompass data on metabolism, pharmacokinetics, and depletion studies in edible tissues and for products such as milk and eggs. For veterinary drug residues, we must consider the target food animal with its particular metabolism, tissue disposition, and excretion patterns. The analytical method for residue detection must be acceptable and its sensitivity limits suitable for the drug and its major metabolites.

Animals↗