Chemie in Lebensmitteln
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Chemie in Lebensmitteln: Rückstände, Verunreinigungen, Inhalts- und Zusatzstoffe

Chemie in Lebensmitteln: Rückstände, Verunreinigungen, Inhalts- und Zusatzstoffe

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About the Book

Fast taglich berichten die Medien uber Lebensmittelskandale und "chemisch verseuchte" Nahrung. Ob Ruckstande von Pflanzenschutzmitteln in Obst und Gemuse, von Tierarzneimitteln in Fleisch, Milch und Eiern, ob Schwermetalle oder Dioxine - mit modernen Analysenverfahren konnen die geringsten Spuren solcher Stoffe sehr zuverlassig nachgewiesen werden. Aber welche gesundheitliche Risiken sind mit dem Vorhandensein dieser Substanzen in der Nahrung verbunden? Die Lebensmittelbranche versichert uns, ihre Produkte seien nicht nur unbedenklich zu geniessen, sondern gesundheitlich sicherer als je zuvor. Kritiker des heutigen Lebensmittelangebots warnen dagegen vor schlimmen Folgen. Was stimmt nun, welche Argumente konnen uberzeugen? Ein solch komplexes und heikles Thema wie "Chemie in Lebensmitteln" verlangt nach Beurteilung und Erlauterung durch unabhangige Experten. Als solcher hat sich Johannes Friedrich Diehl, viele Jahre Leiter der Bundesforschungsanstalt fur Ernahrung, durch zahlreiche Veroffentlichungen und Gutachten sowie durch seine Mitarbeit in Beratergremien einen Namen gemacht. Ohne zu beschonigen und ohne zu dramatisieren berichtet er uber die neuesten Erkenntnisse zur gesundheitlichen Qualitat von Lebensmitteln, uber aktuelle Entwicklungen bei der Zulassung und Verwendung von Zusatzstoffen, uber den erstaunlichen Wandel in den Ansichten uber Zusammenhange zwischen Ernahrung und Krebs, Allergien und anderen Krankheiten sowie uber die gesundheitsschadlichen und -fordernden Wirkungen naturlicher Lebensmittelinhaltsstoffe. Das mit fundiertem wissenschaftlichem Hintergrund, jedoch fur einen breiten Leserkreis geschriebene Buch kann zugleich als fesselnde Lekture und als Nachschlagewerk Ernahrungsberatern, Arzten, Apothekern, Okotrophologen, Agronomen und Chemikern dienen - naturlich auch allen, die sich eine eigene Meinung bilden wollen.

Table of Contents:
Ein Blick zuruck in die "gute alte Zeit" Einige Grundbegriffe Ruckstande Verunreinigungen Dungemittel In Lebensmitteln entstehende Reaktionsprodukte Naturstoffe mit potentiell gesundheitsschadlichen oder gesundheitsfordernden Wirkungen Lebensmittelzusatzstoffe Ernahrung und Gesundheit


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Product Details
  • ISBN-13: 9783527660841
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: Wiley-VCH Verlag GmbH
  • Language: German
  • Sub Title: Rückstände, Verunreinigungen, Inhalts- und Zusatzstoffe
  • ISBN-10: 3527660844
  • Publisher Date: 28 Feb 2012
  • Binding: Digital (delivered electronically)
  • No of Pages: 344


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Chemie in Lebensmitteln: Rückstände, Verunreinigungen, Inhalts- und Zusatzstoffe
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