| Description |
1 online resource (104 pages) |
| Series |
Technical Report Series, No. 940 |
|
Technical Report Series, No. 940
|
| Contents |
Preliminaries; Contents; 1 Introduction; 2 General considerations; 3 Specific food additives; 4 Contaminants; 5 Future work; 6 Recommendations; Reports and other documents resulting from previous meetings of the Joint FAO WHO Expert Committee on Food Additives; Toxicological recommendations and information on specifications; Further information required or desired; method for making estimates of dietary exposure for flavouring agents; General Specifications and Considerations for Enzyme Preparations Used in Food Processing |
| Summary |
The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's 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). Specifications for the following food additives w |
| Notes |
Print version record |
| Subject |
Flavoring essences -- Analysis -- Congresses
|
|
Flavoring essences -- Toxicology -- Congresses
|
|
Food additives -- Analysis -- Congresses
|
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Food addivites -- Toxicology -- Congresses
|
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Food contamination -- Analysis -- Congresses
|
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Food contamination -- Toxicology -- Congresses
|
|
Flavoring essences -- Analysis.
|
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Flavoring essences -- Toxicology.
|
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Food additives -- Analysis.
|
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Food contamination -- Analysis.
|
| Genre/Form |
Conference papers and proceedings.
|
| Form |
Electronic book
|
| ISBN |
9789240683198 |
|
9240683194 |
|
1281744018 |
|
9781281744012 |
|
