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 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 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:

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]

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 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 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 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 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.

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 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 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 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]

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.

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:

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: