Aliments purs, aliments sain(t)s, la dimension identitaire des peurs alimentaires au Danemark
نویسندگان
چکیده
منابع مشابه
Food Safety Management in Developing Countries Gestion de la sécurité des aliments
Prominent food scares and changes in the international trading environment have brought food safety to the forefront of international agri-food policy concerns. Recent trends include an increased emphasis on food safety regulations in international trade, a tightening of standards in the North, a reorientation of private sector quality assurance techniques towards preventive management, and a c...
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In early August 2013, a New Zealand dairy company announced that a whey protein concentrate it produces for infant formula, beverages and animal feed was potentially contaminated with Clostridium botulinum, leading to recalls of infant formula products. Although there have been no reports of any public health consequences from this incident, it has raised the level of concern for the safety of ...
متن کاملInternational Commission on Microbiological Specifications for Foods Commission Internationale pour la Définition des Caractéristiques Microbiologiques des Aliments
In early August 2013, a New Zealand dairy company announced that a whey protein concentrate it produces for infant formula, beverages and animal feed was potentially contaminated with Clostridium botulinum (C. Botulinum), leading to recalls of infant formula products. Although there have been no reports of any public health issues from this incident, it has raised the level of concern for the s...
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Résumé P. E. H. Haïr — Milho, meixoeira et autres aliments de la garnison de Sofala, 1505-1525. Les archives du comptoir portugais de Sofala nous éclairent quelque peu sur la nature des plantes alimentaires utilisées au XVIe siècle sur la côte orientale. Les termes milho et meixoeira paraissent désigner respectivement le sorgho et le pennisetum, plutôt que le sorgho et le maïs, comme on l'avait...
متن کاملMicrobial Production of Food Grade Pigments
Laurent Dufossé1,2* Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Faculté des Sciences et Technologies, E.S.I.D.A.I., Université de La Réunion, 15 avenue René Cassin, B.P. 7151, FR-97715 Saint-Denis Messag. Cedex 9, La Réunion, France Laboratoire ANTiOX, Université de Bretagne Occidentale, IUP Innovation en Industries Alimentaires, Pôle Technologique de Créac’h G...
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ژورنال
عنوان ژورنال: Anthropology of food
سال: 2001
ISSN: 1609-9168
DOI: 10.4000/aof.1052