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

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 cer...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: WHO
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Geneva : World Health Organization, 2007.
Colección:Technical Report Series, No. 940.
Temas:
Flavoring essences > Analysis > Congresses.
Flavoring essences > Toxicology > Congresses.
Food additives > Analysis > Congresses.
Food addivites > Toxicology > Congresses.
Food contamination > Analysis > Congresses.
Food contamination > Toxicology > Congresses.
Aromatisants > Analyse > Congrès.
Aromatisants > Toxicologie > Congrès.
Aliments > Additifs > Analyse > Congrès.
Aliments > Contamination > Analyse > Congrès.
Aliments > Contamination > Toxicologie > Congrès.
Flavoring essences > Analysis
Flavoring essences > Toxicology
Food additives > Analysis
Food contamination > Analysis
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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