Download or read book Specifications for Identity and Purity and Toxicological Evaluation of Food Colours Joint FAO WHO Expert Committee on Food Additives 1965 written by and published by . This book was released on 1965 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 2007 with total page 480 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 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.
Download or read book Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation written by Food and Agriculture Organization and published by . This book was released on 1965 with total page 25 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation written by Joint FAO/WHO expert committee on food additives. Meeting and published by . This book was released on 1970 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Download or read book Toxicological Evaluation of Certain Veterinary Drug Residues in Food written by World Health Organization and published by World Health Organization. This book was released on 2006 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contain toxicological monographs prepared at the 66th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome, Italy in February 2006. These summarise data on two veterinary drug residues evaluated by the Committee, the antimicrobial agents colistin and erythromycin. For the third antimicrobial agent, tylosin, a toxicological monograph has not been prepared, as no data were submitted, and a brief review of the tocicological information available in the scientific peer-reviewed literature did not allow an evaluation of the compound.
Download or read book Ninety third report of the Joint FAO WHO Expert Committee on Food Additives Evaluation of certain contaminants in food written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-06-26 with total page 68 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 toxicological data on T-2 and HT-2 and the combined dietary exposure was re-evaluated. At its ninetieth meeting, JECFA had reviewed the information that had become available after the fifty-sixth meeting on T-2 and HT-2 concerning analytical methods, sampling, effect of processing, prevention and control, occurrence in food commodities and dietary exposure. The report summarizes the main conclusions of the Committee regarding the group acute reference dose and tolerable daily intake for T-2, HT-2 and DAS, as well as the risk characterization and recommendations.
Download or read book Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation Some Antimicrobials Antioxidants Emulsifiers Stabilizers Flour treatment Agents Acids and Bases written by Joint FAO/WHO Expert Committee on Food Additives and published by . This book was released on 1966 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Specifications for identity and purity and toxicological evaluation of food colours written by FAO. and published by . This book was released on 1966 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation written by Joint FAO/WHO Expert Committee on Food Additives and published by . This book was released on 1970 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation written by Joint FAO/WHO Expert Committee on Food Additives and published by . This book was released on 1970 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 2004 with total page 189 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, with a view to recommending acceptable daily intakes (ADIs) 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 flavoring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives ( A-amylase from Bacillus lichenformis containing a genetically engineered A-amylase gene from B. Licheniformis, annatto extracts, curcumin, diacetyl and fatty acid esters of glycerol, D-tagatose, laccase from Myceliophthora thermophila expressed in Aspergillus oryzae, mixed xylanase, B-glucanase enzyme preparation produced by a strain of Humicola insolens, neotame, polyvinyl alcohol, quillaia extracts and xylanase from Thermomyces lanuginosus expressed in Fusarium venenatum), flavouring agents, a nutritional source of iron (ferrous glycinate, processed with citric acid), a disinfectant for drinking-water (sodium dichloroisocyanurate) and contaminants (cadmium and methylmercury). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents considered, and tolerable intakes of the contaminants considered, changes in the status of specifications and further information requested or desired.
Download or read book Specifications for the identity and purity of food additives and their toxicological evaluation some food colours emulsifiers stabilizers anticaking agents and certain other substances 13th report of the Joint FAO WHO Expert Committee on Food Additives Rome 27 May 4 June 1969 written by Joint F A O W H O Expert Committee on Food Additives and published by . This book was released on 1970 with total page 37 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Specifications for Identity and Purity and Toxicological Evaluation of Food Colours written by and published by . This book was released on 1966 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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:
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:
Download or read book Evaluation of certain food additives ninety seventh report of the Joint FAO WHO Expert Committee on Food Additives written by World Health Organization and published by World Health Organization. This book was released on 2024-04-08 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).
