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Toxicological Evaluation Of Some Food Additives Including Food Colours Enzymes Flavour Enhancers Thickening Agents And Others
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Book Synopsis Toxicological Evaluation of Some Food Additives Including Food Colours, Enzymes, Flavour Enhancers, Thickening Agents, and Others by : Joint FAO/WHO Expert Committee on Food Additives
Download or read book Toxicological Evaluation of Some Food Additives Including Food Colours, Enzymes, Flavour Enhancers, Thickening Agents, and Others written by Joint FAO/WHO Expert Committee on Food Additives and published by . This book was released on 1975 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher :Cambridge University Press ISBN 13 :9780521369282 Total Pages :196 pages Book Rating :4.3/5 (692 download)
Book Synopsis Toxicological Evaluation of Certain Food Additives by : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Download or read book Toxicological Evaluation of Certain Food Additives written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by Cambridge University Press. This book was released on 1988-03-25 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendies give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of information on the toxicological effects of food additives and will be required by corporations and institutions responsible for food processing.
Book Synopsis Safety evaluation of certain food additives : Prepared by the ninety-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) by : World Health Organization
Download or read book Safety evaluation of certain food additives : Prepared by the ninety-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-06-23 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The monographs contained in this volume were prepared at the ninety-second meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met virtually from 7–18 June 2021. These monographs summarize the data on specific food additives reviewed by the Committee.
Author :Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher :World Health Organization ISBN 13 :9241660708 Total Pages :377 pages Book Rating :4.2/5 (416 download)
Book Synopsis Safety Evaluation of Certain Food Additives by : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Download or read book Safety Evaluation of Certain Food Additives written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by World Health Organization. This book was released on 2015-07-21 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 17 to 26 June 2014. The toxicological monographs in this volume summarize the safety data on six food additives. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
Book Synopsis Evaluation of certain food additives by :
Download or read book Evaluation of certain food additives written by and published by World Health Organization. This book was released on 2021-07-08 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint FAO/WHO Expert Committee on Food Additives. Meeting 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. Meeting
Download or read book Evaluation of Certain Food Additives and Contaminants written by Joint FAO/WHO Expert Committee on Food Additives. Meeting 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.
Book Synopsis Safety evaluation of certain food additives by : World Health Organization
Download or read book Safety evaluation of certain food additives written by World Health Organization and published by World Health Organization. This book was released on 2022-05-26 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Safety evaluation of certain food additives by :
Download or read book Safety evaluation of certain food additives written by and published by World Health Organization. This book was released on 2021-12-27 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Safety evaluation of certain food additives and contaminants by :
Download or read book Safety evaluation of certain food additives and contaminants written by and published by World Health Organization. This book was released on 2020-07-15 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Safety evaluation of certain food additives and contaminants: Prepared by the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA. [Author] Supplement 2: Pyrrolizidine alkaloids by : World Health Organization
Download or read book Safety evaluation of certain food additives and contaminants: Prepared by the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA. [Author] Supplement 2: Pyrrolizidine alkaloids written by World Health Organization and published by Food & Agriculture Org. [Author] [Author]. This book was released on 2024-05-31 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 16 to 25 June 2015. [Author] The toxicological and dietary exposure monograph in this volume summarizes the safety and dietary exposure data on a contaminant group (pyrrolizidine alkaloids) discussed at the eightieth meeting. [Author] Monographs on seven food additives discussed at that meeting have been previously published in the WHO Food Additives series (FAS 71), and a monograph on a second contaminant group (non-dioxin-like polychlorinated biphenyls) has been published as a separate supplement in the WHO Food Additives series. [Author] This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. [Author]
Book Synopsis Safety evaluation of certain food additives: Prepared by the eighty-seventh meeting of the Joint FAO/WHO Expert Committee Committee on Food Additives (JECFA) by : World Health Organization
Download or read book Safety evaluation of certain food additives: Prepared by the eighty-seventh meeting of the Joint FAO/WHO Expert Committee Committee on Food Additives (JECFA) written by World Health Organization and published by Food & Agriculture Org. [Author] [Author]. This book was released on 2024-05-31 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 4 to 13 June 2019. [Author] The toxicological and dietary exposure monographs in this volume summarize the safety and/or dietary exposure data on specific food additives: black carrot extract, Brilliant Black PN, carotenoids (provitamin A), gellan gum, potassium polyaspartate and rosemary extract. [Author] This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. [Author]
Book Synopsis Safety evaluation of certain food additives: Prepared by the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) by : World Health Organization
Download or read book Safety evaluation of certain food additives: Prepared by the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) written by World Health Organization and published by Food & Agriculture Org. [Author] [Author]. This book was released on 2024-05-30 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: The monographs contained in this volume were prepared at the ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland, on 27 June–6 July 2023. [Author] These monographs summarize the data on specific food additives, including flavouring agents, reviewed by the Committee. [Author]
Book Synopsis Evaluation of certain food additives and contaminants by : World Health Organization
Download or read book Evaluation of certain food additives and contaminants written by World Health Organization and published by World Health Organization. This book was released on 2022-11-23 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of Certain Food Additives by : World Health Organization
Download or read book Evaluation of Certain Food Additives written by World Health Organization and published by World Health Organization. This book was released on 2019-02-20 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report represents the conclusions of a Joint FAO/WHO Expert Committee (JECFA) convened to evaluate the safety of various food additives including flavouring agents with a view to concluding on safety concerns and to prepare specifications for the identity and purity of the food additives. The first part of the report includes updates on the work of the Codex Committee on Food Additives (CCFA) since the eighty-fourth meeting of JECFA and on activities relevant to JECFA with regard to the Environmental Health Criteria 240: Principles and methods for the risk assessment of chemicals in food (EHC 240). Following is a summary of the Committee s evaluations of technical toxicological and dietary exposure data for eight food additives other than flavouring agents - anionic methacrylate copolymer; basic methacrylate copolymer; erythrosine; indigotine; lutein and lutein esters from Tagetes erecta and zeaxanthin (synthetic); neutral methacrylate copolymer; sorbitol syrup; and spirulina extract - and eight groups of flavouring agents - alicyclic primary alcohols aldehydes acids and related esters; carvone and structurally related substances; furan-substituted aliphatic hydrocarbons alcohols aldehydes ketones carboxylic acids and related esters sulfides disulfides and ethers; linear and branched-chain aliphatic unsaturated unconjugated alcohols aldehydes acids and related esters; maltol and related substances; menthol and structurally related substances; miscellaneous nitrogen-containing substances; and saturated aliphatic acyclic branched-chain primary alcohols aldehydes and acids. Specifications and analytical methods were revised for the following food additives other than flavouring agents: cassia gum; citric and fatty acid esters of glycerol (CITREM); glycerol ester of wood rosin (GEWR); and modified starches. Annexed to the report are tables summarizing the Committee s recommendations for dietary exposures to all of the food additives as well as toxicological information dietary exposures and information on specifications.
Author :Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher :World Health Organization ISBN 13 :9241209909 Total Pages :138 pages Book Rating :4.2/5 (412 download)
Book Synopsis Evaluation of Certain Food Additives by : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Download or read book Evaluation of Certain Food Additives written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by World Health Organization. This book was released on 2015-04-17 with total page 138 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 including flavouring agents and to prepare specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives including flavouring agents. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.
Book Synopsis Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) by : World Health Organization
Download or read book Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-10-04 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis; lipase (JECFA95-7) from Thermomyces lanuginosus and Fusarium oxysporum expressed in Aspergillus oryzaei; and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis. An addendum summarizes the safety and dietary exposure data on a group of related flavouring agents (alicyclic ketones, secondary alcohols and related esters). This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs, those involved in the control of contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
Author :Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher :World Health Organization ISBN 13 :9241660597 Total Pages :479 pages Book Rating :4.2/5 (416 download)
Book Synopsis Safety Evaluation of Certain Food Additives and Contaminants by : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Download or read book Safety Evaluation of Certain Food Additives and Contaminants written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by World Health Organization. This book was released on 2008-01-04 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 19 to 28 June 2007. The toxicological monographs in this volume summarize the safety data on a number of food additives: acidified sodium chlorite asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae carrageenan and processed Euchema seaweed cyclotetraglucose and cyclotetraglucose syrup isoamylase from Pseudomonas amyloderamosa magnesium sulfate phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae sodium iron(III) ethylenediaminetetraacetic acid (EDTA) and steviol glycosides. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains monographs summarizing the toxicological and intake data for the contaminants aflatoxins and ochratoxin A. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
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