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Safety Evaluation of Certain Food Additives : Seventy-sixth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

Author: World Health Organization
Publisher: Geneva : World Health Organization, 2012.
Series: WHO food additives series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This volume contains monographs prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 5 to 14 June 2012. The toxicological monographs in this volume summarize the safety data on four food additives (other than flavouring agents). Monographs on 12 groups of related flavouring agents evaluated by the Procedure for the Safety  Read more...
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Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
Organization, World Health.
Safety Evaluation of Certain Food Additives : Seventy-sixth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Geneva : World Health Organization, ©2012
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: World Health Organization
ISBN: 9789240690615 9240690611
OCLC Number: 892246010
Notes: Annex 5 Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of less than 95%
Description: 1 online resource (344 pages).
Contents: Cover; Contents; Preface; Specific food additives (other than flavouring agents); Magnesium dihydrogen diphosphate; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE ASSESSMENT; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; 3-Phytase from Aspergillus niger expressed in Aspergillus niger; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Serine protease (chymotrypsin) from Nocardiopsis prasina expressed in Bacillus licheniformis; 1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES. Serine protease (trypsin) from Fusarium oxysporum expressed in Fusarium venenatum1. EXPLANATION; 2. BIOLOGICAL DATA; 3. DIETARY EXPOSURE; 4. COMMENTS; 5. EVALUATION; 6. REFERENCES; Safety evaluations of groups of related flavouring agents; Introduction; Assignment to structural class; Assessment of dietary exposure; Maximized survey-derived intake (MSDI); Single portion exposure technique (SPET); The highest result is used in the evaluation; Consideration of combined intakes from use as fl avouring agents; Aliphatic and aromatic amines and amides (addendum); 1. EVALUATION. 2. RELEVANT BACKGROUND INFORMATION3. REFERENCES; Linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters (addendum); 1. EVALUATION; 2. RELEVANT BACKGROUND INFORMATION; 3. REFERENCES; Miscellaneous nitrogen-containing substances (addendum); 1. EVALUATION; 2. RELEVANT BACKGROUND INFORMATION; 3. REFERENCES; Phenol and phenol derivatives (addendum); 1. EVALUATION; 2. RELEVANT BACKGROUND INFORMATION; 3. REFERENCES; Pyrazine derivatives (addendum); 1. EVALUATION; 2. RELEVANT BACKGROUND INFORMATION; 3. REFERENCES. Pyridine, pyrrole and quinoline derivatives (addendum)1. EVALUATION; 2. RELEVANT BACKGROUND INFORMATION; 3. REFERENCES; Sulfur-containing heterocyclic compounds (addendum); 1. EVALUATION; 2. RELEVANT BACKGROUND INFORMATION; 3. REFERENCES; Annexes; Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives; Annex 2 Abbreviations used in the monographs; Annex 3 Participants in the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives; Annex 4 Toxicological information and information on specifications.
Series Title: WHO food additives series.

Abstract:

This volume contains monographs prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 5 to 14 June 2012. The toxicological monographs in this volume summarize the safety data on four food additives (other than flavouring agents). Monographs on 12 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.

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