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Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 9241209402 Category : Business & Economics Languages : en Pages : 104
Book Description
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 9241209402 Category : Business & Economics Languages : en Pages : 104
Book Description
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 924120947X Category : Medical Languages : en Pages : 480
Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of advising on risk management options for the purpose of public health protection. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 9241660686 Category : Medical Languages : en Pages : 144
Book Description
This volume contains monographs prepared at the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 4 to 13 June 2013. The toxicological monographs in this volume summarize the safety data on three food additives: advantame, glucoamylase (from Trichoderma reesei expressed in Trichoderma reesei) and nisin. Toxicological and dietary exposure information and information on specifications for all of the food additives and contaminants considered by the Committee are annexed to the volume. 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: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 9241209836 Category : Medical Languages : en Pages : 85
Book Description
""The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome, Italy from 4 to 13 June 2013."--Page 1.
Author: World Health Organization Publisher: ISBN: 9789240688384 Category : Food additives Languages : en Pages : 226
Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of deriving tolerable intakes where appropriate and advising on risk management options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment o.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: World Health Organization
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: 
Author: 
Author: Joint FAO/WHO Expert Committee on Food Additives
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: World Health Organization
Author: Joint FAO/WHO Expert Committee on Food Additives