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Evaluation of Certain Food Additives : Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives.
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 governi...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Geneva :
World Health Organization,
2015.
©2015 |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Organization, World Health. | |
| 245 | 1 | 0 | |a Evaluation of Certain Food Additives : |b Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives. |
| 260 | |a Geneva : |b World Health Organization, |c 2015. | ||
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (138 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Contents; Seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives; List of abbreviations; 1. Introduction; 1.1 Declarations of interests; 1.2 Modification of the agenda; 2. General considerations; 2.1 Report from the Forty-sixth Session of the Codex Committee on Food Additives (CCFA); 2.2 Principles governing the toxicological evaluation of compounds on the agenda; 2.3 Threshold of toxicological concern (TTC) principle: update on WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents; 2.4 Food additive specifications. | |
| 505 | 8 | |a 2.4.1 Limits for lead in specifications of food additives for use in infant formulas2.4.2 Method for alginates assay; 2.4.3 Oxalate limit test; 2.5 The use of the margin of exposure (MOE) for the evaluation of additives used in infant formulas; 2.6 Need for an approach for prioritizing flavouring agents for re-evaluation; 3. Specific food additives (other than flavouring agents); 3.1 Safety evaluations; 3.1.1 Benzoe tonkinensis; 3.1.2 Carrageenan[sup(1)]; 3.1.3 Citric and fatty acid esters of glycerol (CITREM)[sup(1)]; 3.1.4 Gardenia yellow; 3.1.5 Lutein esters from Tagetes erecta. | |
| 505 | 8 | |a 3.1.6 Octenyl succinic acid (OSA)-modified gum arabic3.1.7 Octenyl succinic acid (OSA)-modified starch (starch sodium octenyl succinate)[sup(1)]; 3.1.8 Paprika extract; 3.1.9 Pectin[sup(1)]; 3.2 Revision of specifications; 3.2.1 Citric acid; 3.2.2 Gellan gum; 3.2.3 Polyoxyethylene (20) sorbitan monostearate; 3.2.4 Potassium aluminium silicate; 3.2.5 Quillaia extract (Type 2); 4. Flavouring agents; 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents; 4.1.1 Aliphatic and alicyclic hydrocarbons; 4.1.2 Aliphatic and aromatic ethers. | |
| 505 | 8 | |a 4.1.3 Ionones and structurally related substances4.1.4 Miscellaneous nitrogen-containing substances; 4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters; 4.1.6 Phenol and phenol derivatives; 4.1.7 Phenyl-substituted aliphatic alcohols and related aldehydes and esters; 4.1.8 Sulfur-containing heterocyclic compounds; 4.2 Specifications of identity and purity of flavouring agents; 5. Future work and recommendations; General considerations. | |
| 505 | 8 | |a Threshold of toxicological concern (TTC) principle: update on a WHO project and implications for the Procedure for the Safety Evaluation of Flavouring AgentsNeed for an approach for prioritizing flavouring agents for re-evaluation; Limits for lead in specifications of food additives for use in infant formulas; Specific food additives (other than flavouring agents); Citric and fatty acid esters of glycerol (CITREM); Gardenia yellow; Lutein esters from Tagetes erecta; Octenyl succinic acid (OSA)-modified gum arabic; Modified starches; Pectin; Flavouring agents. | |
| 500 | |a Phenyl-substituted aliphatic alcohols and related aldehydes and esters. | ||
| 520 | |a 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 an. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food additives. | |
| 650 | 0 | |a Risk assessment. | |
| 650 | 0 | |a Flavoring essences. | |
| 650 | 1 | 2 | |a Food Additives |
| 650 | 2 | 2 | |a Flavoring Agents |
| 650 | 2 | 2 | |a Risk Assessment |
| 650 | 6 | |a Aliments |x Additifs. | |
| 650 | 6 | |a Évaluation du risque. | |
| 650 | 6 | |a Aromatisants. | |
| 650 | 7 | |a risk assessment. |2 aat | |
| 650 | 7 | |a Flavoring essences |2 fast | |
| 650 | 7 | |a Food additives |2 fast | |
| 650 | 7 | |a Risk assessment |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Organization, World Health. |t Evaluation of Certain Food Additives : Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives. |d Geneva : World Health Organization, ©2015 |z 9789241209908 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=2070502 |z Texto completo |
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