Find the standard you are looking for at Engineering360. Documents are available for purchase from the IHS Standards Store.

1 - 20 of 9,056 results

NPFC - A-A-1640 - FOOD TURNER Organization: NPFC
Date: 1996-07-22
Description: This commercial item description (cid) covers various types of food turners.
CRC - KE38301 - FOOD TOXICOLOGY Organization: CRC
Date: 2016-11-25
Description: Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms.
HHS - 21 CFR PART 114 - ACIDIFIED FOODS Organization: HHS
Date: 2017-04-01
Description: (a) Acid foods means foods that have a natural pH of 4.6 or below. (b) Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination.
HHS - 21 CFR PART 114 - ACIDIFIED FOODS Organization: HHS
Date: 2016-04-01
Description: (a) Acid foods means foods that have a natural pH of 4.6 or below. (b) Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination.
CRC - FOOD BIOTECHNOLOGY - FOOD BIOTECHNOLOGY Organization: CRC
Date: 2017-10-24
Description: Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population.
NPFC - A-A-20195 - SNACK FOODS Organization: NPFC
Date: 2009-08-28
Description: This CID covers snack foods, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.
NSF 2 - FOOD EQUIPMENT Organization: NSF
Date: 2015-12-11
Description: Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks.
CRC - TXE8675 - FOOD PHYTATES Organization: CRC
Date: 2001-12-20
Description: Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants.
HHS - 21 CFR PART 570 - FOOD ADDITIVES Organization: HHS
Date: 2017-04-01
Description: (c) Commissioner means the Commissioner of Food and Drugs. (d) As used in this part, the term act means the Federal Food, Drug, and Cosmetic Act approved June 25, 1936 (52 Stat. 1040 et seq., as amended; 21 U.S.C. 301–392).
HHS - 21 CFR PART 170 - FOOD ADDITIVES Organization: HHS
Date: 2017-04-01
Description: (c) Commissioner means the Commissioner of Food and Drugs. (d) As used in this part, the term act means the Federal Food, Drug, and Cosmetic Act approved June 25, 1936, 52 Stat. 1040 et seq., as amended (21 U.S.C. 301–392).
HHS - 21 CFR PART 170 - FOOD ADDITIVES Organization: HHS
Date: 2016-04-01
Description: (c) Commissioner means the Commissioner of Food and Drugs. (d) As used in this part, the term act means the Federal Food, Drug, and Cosmetic Act approved June 25, 1936, 52 Stat. 1040 et seq., as amended (21 U.S.C. 301–392).
CRC - E2760 - FOOD TOXICOLOGY Organization: CRC
Date: 2000-08-23
Description: Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.
CRC - KE21169 - LOCAL FOOD ENVIRONMENTS : FOOD ACCESS IN AMERICA Organization: CRC
Date: 2014-09-02
Description: Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time.
CRC - KE32414 - HANDBOOK OF FOOD PROCESSING : FOOD PRESERVATION Organization: CRC
Date: 2015-10-22
Description: Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail.
VA - FED H-08-1 SEC 11412 - FOOD WASTE MACHINES Organization: VA
Date: 2005-10-01
Description: This section specifies food waste machines as follows:1. Food waste disposers.2. Food and paper waste pulper and water extractor systems.
TSE - TS 9515 - POTASSIUM NITRATE- FOOD GRADE Organization: TSE
Date: 1991-10-22
Description: This standard covers food grade potassium nitrate usedpreservative in food. Bu standard, gidalarda koruyucu olarak kullanilan potasyumnitrati kapsar.
TSE - TS 9558 - SODIUM METABISULPHITE-FOOD GRADE Organization: TSE
Date: 1991-11-12
Description: This standard covers food grade sodium metabisulphite used aspreservative in food. Bu standard, gidalarad koruyucu olarak kullanilan sodyummetabisulfiti kapsar.
CRC - TFE722 - FOOD AND NUTRITIONAL TOXICOLOGY Organization: CRC
Date: 2004-03-15
Description: The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. Chapters address the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants.
CRC - FOOD ASSOCIATED PATHOGENS - FOOD ASSOCIATED PATHOGENS Organization: CRC
Date: 2013-09-25
Description: Changes in both, lifestyle and eating habits increase the chances of transmission of pathogenic microorganisms in foods. Examples, of this are the consumption of raw foods, which increases the risk of food borne infections and intoxications, and refrigerated ready-to-eat foods, as some food borne pathogens are capable of being active even at refrigeration temperatures.
TSE - TS 11999 - EXTRUDED SNACK FOOD Organization: TSE
Date: 1996-04-02
Description: This standard covers the extruded snack food. Bu standard gevrek cerezi kapsar.

1 - 20 of 9,056 results