Download or read book CRC Handbook of Food Additives Second Edition written by Thomas E. Furia and published by CRC Press. This book was released on 1973-01-02 with total page 1020 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 Compendium of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by Food & Agriculture Org.. This book was released on 2005 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains information on the evaluation of food additives (including flavouring agents) prepared by the 65th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. The aim is to identify substances subject to biological testing, to ensure they meet purity levels required for safe use in food and to reflect and encourage good manufacturing practice. There were a total of 149 specifications considered at the 65th meeting, with 132 compounds newly adopted, of which three remained tentative, and with 18 specifications revised, of which seven remained tentative.
Download or read book Compendium of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by Food & Agriculture Org.. This book was released on 2000 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), are meant to identify substances that have been subject to biological testing, ensure they are of adequate purity for the safe use in food and to encourage good manufacturing practice. The report of the twenty third session covered 382 specifications of which 125 were new. Sixteen specifications were withdrawn.
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:
Download or read book Compendium of Food Additive Specifications written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by . This book was released on 2013 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document contains food additive specification monographs, analytical methods, flavouring agent specifications and other information prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held on Geneva, Switzerland from 5 14 June 2012. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production.
Download or read book Combined Compendium of Food Additive Specifications Analytical methods test procedures and laboratory solutions used by and referenced in food additive specifications written by Joint FAO/WHO Expert Committee on Food Additives and published by Food & Agriculture Org.. This book was released on 2005 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production. The three main objectives of these specifications are to identify the additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice.
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 Compendium of Food Additive Specifications written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1993 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
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 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.
Download or read book Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation Some Food Colours Emulsifie written by 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 Fats and Oils in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1994 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health Organization convene expert consultations to provide advice to developing and developed countries. Fats and Oils in Human Nutrition: report of a joint expert consultation reviews the most recent scientific information on this crucial topic and presents the experts' recommendations. Key issues which may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. The report contains recommendations about desirable minimum and maximum intakes of fats; maternal and infant nutrition; essential fatty acids; saturated, unsaturated and isomeric fatty acids; antioxidants; and scientific and programmatic needs. An extensive bibliography is included.
Download or read book Review of Food Consumption Surveys 1985 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1986 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Residues of Some Veterinary Drugs in Animals and Foods written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by Food & Agriculture Org.. This book was released on 1997 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 2023-10-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
