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Food Science:     more books (100)

Food Biochemistry and Food Processing Introduction to Food Biotechnology (Contemporary Food Science) by Perry Johnson-Green, 2002-04-29 Longman Food Science Handbook: Food, Its Components, Nutrition Preparation and Preservation (Longman illustrated dictionaries series) by Nicholas Light, 1992-02 Food, Fermentation and Micro-organisms by Charles W. Bamforth, 2005-11-18 Foods: A Scientific Approach (3rd Edition) by Helen Charley, Connie M. Weaver, 1997-08-21 Experimental Food Science, Third Edition (Food Science and Technology) Sanitation in Food Processing, Second Edition (Food Science and Technology) by John A. Troller, 1993-10-07 Food Engineering Operations by J.G. Brennan, etc., 1976-10 Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition) Foodworks: Over 100 Science Activities and Fascinating Facts That Explore the Magic of Food by Ontario Science Center, 1987-04 Food Materials Science: Principles and Practice (Food Engineering Series) by Jose Miguel Aguilera, 2007-12-06 Food Process Engineering and Technology (Food Science and Technology) Food Safety Fundamentals: Essentials of Food Safety and Sanitation by David McSwane, Nancy R. Rue, et all 2003-08-18 Food Around the World: A Cultural Perspective (2nd Edition) by Margaret McWilliams, 2006-08-05

lists with details

101. A Collection Of Past Articles On Aspartame And Artificial Sweeteners
     Provides articles and reports regarding aspartame, also known as Nutrasweet.  
     http://www.aspartame.org/aspartame_archive.html
     
     Extractions: Espaņol Aspartame Fact Sheet Appears in JADA (June, 2003) The June issue of the Journal of the American Dietetic Association (JADA) featured a "Fact Sheet" on aspartame. JADA reaches more than 70,000 dietitians and contains information on the latest research concerning nutrition, diet and other related issues. The Fact Sheet states, "Aspartame is a low-calorie sweetening ingredient that provides the sweet taste of sugar without the calories. Aspartame has been used in numerous foods and beverages for more than 20 years and is enjoyed by millions of Americans every day. Aspartame’s safety has been documented in more than 200 objective scientific studies. The safety of aspartame has been confirmed by the regulatory authorities in more than 100 countries, including the U.S. Food and Drug Administration, Health Canada, and the European Commission’s Scientific Committee on Food, as well as by experts with the United Nations’ Food and Agriculture Organization and World Health Organization." JADA Fact Sheet ) pdf Health Canada states, "...Before consideration was given to permitting aspartame for use in foods in Canada, officials of Health Canada evaluated an extensive array of toxicological tests in laboratory animals and, since its listing for use, they have examined the results of a number of clinical studies in humans. There is no evidence to suggest that the consumption of foods containing this sweetener, according to the provisions of the Food and Drug Regulations and as part of a well-balanced diet, would pose a health hazard to consumers."

102. Plasticsmythbuster.org
     Describes Internet-spread rumors concerning plastic safety, and provides factual information. Also gives tips on identifying and researching Internet rumors.  
     http://www.plasticsmythbuster.org

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