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Evaluation of Certain Food Additives and Contaminants : Sixty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives.

Author: WHO.
Publisher: Geneva : World Health Organization, 2007.
Series: Technical Report Series, No. 940.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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,  Read more...
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Genre/Form: Electronic books
Congresses
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: WHO.
ISBN: 9789240683198 9240683194 1281744018 9781281744012
OCLC Number: 476167626
Description: 1 online resource (104 pages).
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.
Series Title: Technical Report Series, No. 940.

Abstract:

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.

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