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Evaluation Of Mercury Lead Cadmium And The Food Additives Amaranth Diethylpyrocarbonate And Octyl Gallate
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Book Synopsis Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate, and Octyl Gallate by : Joint FAO/WHO Expert Committee on Food Additives
Download or read book Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate, and Octyl Gallate written by Joint FAO/WHO Expert Committee on Food Additives and published by . This book was released on 1972 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate, and Octyl Gallate by :
Download or read book Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate, and Octyl Gallate written by and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate and Octyl Gallate by :
Download or read book Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate and Octyl Gallate written by and published by . This book was released on 1972 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate, and Octyl Gallate by : Joint FAO WHO Expert Committee on Food Additives
Download or read book Evaluation of Mercury, Lead, Cadmium and the Food Additives Amaranth, Diethylpyrocarbonate, and Octyl Gallate written by Joint FAO WHO Expert Committee on Food Additives and published by . This book was released on 1973 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint FAO/WHO Expert Committee on Food Additives Publisher :World Health Organization ISBN 13 :9241209097 Total Pages :186 pages Book Rating :4.2/5 (412 download)
Book Synopsis Evaluation of Certain Food Additives and Contaminants by : Joint FAO/WHO Expert Committee on Food Additives
Download or read book Evaluation of Certain Food Additives and Contaminants written by Joint FAO/WHO Expert Committee on Food Additives and published by World Health Organization. This book was released on 2002-12-13 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes respectively and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants assessments of intake and the establishment and revision of specifications of food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (diacetyltartaric and fatty acid esters of glycerol quillaia extracts invertase from Saccharomyces cerevisiae ß-carotene from Blakeslea trispora curcumin phosphates diphosphates and polyphosphates hydrogenated poly-1-decene natamycin D-tagatose carrageenan processed Eucheuma seaweed curdlan acetylated oxidized starch a-cyclodextrin and sodium sulfate) flavouring agents and contaminants (3-chloro-1 2-propanediol 1 3-dichloro-2-propanol and a large number of polychlorinated dibenzodioxins polychlorinated dibenzofurans and coplanar polychlorinated biphenyls). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and tolerable intakes of the contaminants considered changes in the status of specifications of these food additives and specific flavouring agents and further information required or desired.
Author :Joint FAO/WHO Expert Committee on Food Additives Publisher :World Health Organization ISBN 13 :9241209003 Total Pages :104 pages Book Rating :4.2/5 (412 download)
Book Synopsis Evaluation of Certain Veterinary Drug Residues in Food by : Joint FAO/WHO Expert Committee on Food Additives
Download or read book Evaluation of Certain Veterinary Drug Residues in Food written by Joint FAO/WHO Expert Committee on Food Additives and published by World Health Organization. This book was released on 2001-05 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of JECFA, including compounds without an ADI or MRL; recommendations on principles and methods in derivation of MRLs, including a new procedure for estimating chronic dietary intakes; the use of a spreadsheet-based procedure for the statistical evaluati.
Author :Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher :World Health Organization ISBN 13 :9789241209069 Total Pages :80 pages Book Rating :4.2/5 (9 download)
Book Synopsis Evaluation of Certain Mycotoxins in Food by : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Download or read book Evaluation of Certain Mycotoxins in Food written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by World Health Organization. This book was released on 2002 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report presents the conclusions of a joint expert committee convened to assess the risks associated with the consumption of food contaminated with specific mycotoxins. It contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control.
Book Synopsis Indirect Food Additives and Polymers by : Victor O. Sheftel
Download or read book Indirect Food Additives and Polymers written by Victor O. Sheftel and published by CRC Press. This book was released on 2000-03-30 with total page 1324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now, more than ever, foods come packaged in containers designed for direct cooking or heating, which often causes the movement of substances - indirect additives - into foods. Because of their unique characteristics, plastics or polymeric materials (PM) have become the most important packaging material for food products. The safety assessment of plastics intended for use in contact with foodstuffs or drinking water continues to present a serious challenge. Indirect Food Additives and Polymers: Migration and Toxicology studies the potential hazards of indirect additives for human health and develops recommendations for their safe manufacture and use. It contains an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 plastic-like materials employed in packaging. The author presents the data underlying federal regulations - previously unavailable a single volume. The entry for each chemical provides: Prime Name Molecular or Structural Formula Molecular Mass Synonyms CAS Number RTECS number Properties Application and Exposure Migration Data Acute Toxicity Repeated Exposure Short-Term Toxicity Long-Term Toxicity Immunotoxicity of Allergenic Effect Reproductive Toxicity Mutagenicity Carcinogenicity Chemobiokinetics Standards Guidelines Regulations Recommendations References International in scope, the Handbook of Indirect Polymeric Additives in Food and Water: Migration and Toxicology offers comprehensive data on the toxic effects of polymeric materials and their ingredients. You will find the most information on plastics and polymeric materials- their migration and toxicology - in this resource.
Book Synopsis Mechanisms of Toxicity and Metabolism by : N. T. Kärki
Download or read book Mechanisms of Toxicity and Metabolism written by N. T. Kärki and published by Elsevier. This book was released on 2014-05-18 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mechanisms of Toxicity and Metabolism is the sixth volume of the proceedings of the Sixth International Congress of Pharmacology, organized by the Finnish Pharmacological Society and held in Helsinki, Finland, on July 20-25, 1975. Contributors focus on the findings concerning the mechanisms of toxicity and metabolism and the developments in pharmacology and related areas of research. This volume has 24 chapters divided into four sections. After discussing the developmental aspects of drug metabolism and enzyme inhibitors of microbial origin, this book turns its attention to the interrelationships among various enzyme systems and physiological processes that are known to affect the distribution and metabolism of drugs. This text also highlights the reaction mechanisms of cytochrome P-450; the link between microsomal drug oxidation and glucuronidation; and the pharmacokinetics of the first pass effect. The reader is then introduced to the toxicity of food additives and the toxicity and metabolism of plasticizers and plastics. This volume concludes with a chapter that evaluates some of the biochemical and pharmacologic effects of di-2-ethylhexyl phthalate (DEHP). This book will appeal to scientists representing all the major areas of pharmacology, including clinical pharmacology and toxicology, as well as to internists, psychiatrists, neurologists, and anesthesiologists.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9789251014059 Total Pages :308 pages Book Rating :4.0/5 (14 download)
Book Synopsis Manuals of Food Quality Control by : Food and Agriculture Organization of the United Nations
Download or read book Manuals of Food Quality Control written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1984 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guide to Specifications for General Notices, General Analytical Techniques, Identification Tests, Test Solutions, and Other Reference Materials by : Joint FAO/WHO Expert Committee on Food Additives
Download or read book Guide to Specifications for General Notices, General Analytical Techniques, Identification Tests, Test Solutions, and Other Reference Materials written by Joint FAO/WHO Expert Committee on Food Additives and published by Food & Agriculture Org.. This book was released on 1991 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Metal Ions in Toxicology: Effects, Interactions, Interdependencies by : Astrid Sigel
Download or read book Metal Ions in Toxicology: Effects, Interactions, Interdependencies written by Astrid Sigel and published by Walter de Gruyter GmbH & Co KG. This book was released on 2015-07-24 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 8, solely devoted to the toxicology of metals and metalloids as well as their compounds, focuses on human health. Not surprisingly, all related research areas are rapidly developing due to the role of metals and metalloids in the environment, for the work place, for food and water supply, etc. Written by 40 internationally recognized experts, the 14 stimulating chapters provide an authoritative and timely resource for scientists working in the wide range from analytical, physical, inorganic, and environmental biochemistry all the way through to toxicology, physiology, and medicine. Volume 8 highlights, supported by nearly 1900 references, in a comprehensive and timely manner the principles of risk assessment regarding the effects of metals on human health. It examines how metal ions and their compounds affect the pulmonary, cardiovascular, gastrointestinal (including liver), hematological, immune, and neurological systems, the kidney, skin and eyes, as well as human reproduction and development. MILS-8 terminates with the role of metal ions as endocrine disrupters, in genotoxicity, and cancer risk.
Book Synopsis Nutritional Toxicology V1 by : John Hathcock
Download or read book Nutritional Toxicology V1 written by John Hathcock and published by Elsevier. This book was released on 2012-12-02 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional Toxicology, Volume I is a sample result that has risen from the need for increased toxicological awareness and understanding by nutritionists and other professionals concerned with food production, utilization, and health. This book aims to collate significant information regarding nutrition-associated toxicity problems. The book is divided into 13 chapters. The first two chapters deal with a general overview of nutritional toxicology. Some of the topics discussed in this section include the nutritional effects of toxicants, xenobiotics, toxic action, and biotoxification. The following subject areas discussed include vitamin excess and toxicity; trace elements and cardiovascular disease; and factors affecting the metabolism of nonessential metals in food. The subsequent chapters focus on problem areas including the hazards of foodborne bacterial infections and intoxications, mycotoxins and toxic stress metabolites, environmental contaminants in food, and hazards of compounds in human nutrition. The last section tackles the close relationship of toxicology with food, including their effects and applications. Some topics include food colors, ingredients, chemicals, and substances, as well as their effects on other organisms. This volume will be invaluable to students and professionals in nutrition and toxicology. Other people who studies nutrition, toxicology, and pharmacology will also benefit from this resource.
Book Synopsis Handbook of Food Toxicology by : S.S. Deshpande
Download or read book Handbook of Food Toxicology written by S.S. Deshpande and published by CRC Press. This book was released on 2002-08-29 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Download or read book Evaluations written by G. Vettorazzi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the striking features of our times is the increasing utilization of chemical products in different fields of human activities, as a result of the spectacular progress of chemical research. Our food supply has not been spared from this general trend, however, and chemical sub stances are being continuously incorporated in foodstuffs. Some of these substances are added to food for technological purposes such as pre serving food from bacterial deterioration (antimicrobials), protecting it from oxidative changes (antioxidants), and improving its organoleptic characteristics (sweeteners, flavors, and flavor enhancers), or texture (stabilizers, emulsifiers, colorants). These substances are generally referred to as intentional food additives. Chemical substances may also be found in food as a result of environ mental or accidental contamination. Between these two categories of chemicals, a third class occupies an intermediate position, represented by chemical products utilized to control insect or fungus pests in agri culture and ectoparasites in animal husbandry. These products are cur rently referred to as pesticides and, due to some of their properties, such as chemical stability associated with scarce hydrosolubility, they may be found as residues in or on food from plant and animal origin. In addition, certain drugs that stimulate growth for accelarating productivity in animals may also be found as residues in edible animal tissues. These substances are referred to as unintentional food additives.
Book Synopsis Residue Reviews by : Francis A. Gunther
Download or read book Residue Reviews written by Francis A. Gunther and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Worldwide concern. in scientific, indusbial, and governmental com munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations. These three publications are integrated and scheduled to provide in international communication the coherency essential for nonduplicative and current progress in a field as dynamic and complex as environmental contamination and toxicology. Until now there has been no journal or other publication selies reserved exclusively for the diversified literature on "toxic" chemicals in our foods, our feeds, our geographical surroundings, our domestic animals, our wild life, and ourselves. Around the world immense efforts and many talents have been mobilized to technical and other evaluations of natures, locales, magnitudes, fates, and toxicology of the persisting residues of these chemicals loosed upon the world. Among the sequelae of this broad new emphasis has been an inescapable need for an articulated set of authOlita tive publications where one could expect to find the latest important world literature produced by this emerging area of science together with documentation of pertinent ancillary legislation.
Book Synopsis Antimicrobials in Food by : P. Michael Davidson
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2020-11-10 with total page 827 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
