00919cam0 22002531 450 SOBE0004497620141008125741.020141008d1969 |||||ita|0103 baspaESHistoria de la literatura española e hispanoamericanapor Ángel Valbuena Prat y Agustín del SazBarcelonaJuventud1986366 p., [8] carte di tav.ill.22 cmValbuena Prat, ÁngelSOBA00004018070192789Saz, Agustín : delSOBA00010427070394842ITUNISOB20141008RICAUNISOBUNISOB86018925SOBE00044976M 102 Monografia moderna SBNM860000198SI18925NmenleUNISOBUNISOB20141008125828.020141008125906.0menleHistoria de la literatura española e hispanoamericana1356184UNISOB06611nam 2200673Ia 450 991014350710332120200520144314.0978661004129992-4-068035-71-280-04129-3(CKB)111087027638664(OCoLC)567990816(CaPaEBR)ebrary10040295(SSID)ssj0000083632(PQKBManifestationID)11988162(PQKBTitleCode)TC0000083632(PQKBWorkID)10146890(PQKB)11611507(MiAaPQ)EBC284724(Au-PeEL)EBL284724(CaPaEBR)ebr10040295(OCoLC)171583369(EXLCZ)9911108702763866420030102d2002 uy 0engurcn|||||||||txtccrEvaluation of certain food additives and contaminants fifty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives1st ed.Geneva World Health Organization20021 online resource (185 p.) WHO technical report series,0512-3054 ;909"The Joint FAO/WHO Expert Committee on Food Additives met in Rome from 5 to 14 June 2001"-- p. 1.92-4-120909-7 0-585-46824-9 Includes bibliographical references.Intro -- Contents -- 1. Introduction -- 2. General considerations -- 2.1 Modification of the agenda -- 2.2 Principles governing the toxicological evaluation of compounds on the agenda -- 2.3 Principles for the safety assessment of chemicals in food -- 2.4 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 2.5 &amp -- #945,&amp -- #946-Unsaturated carbonyl compounds and aldehydes -- 2.6 Minimum assay values for flavouring agents -- 2.7 Requests for data relating to intake assessments -- 2.7.1 Food additives -- 2.7.2 Contaminants -- 2.8 Principles governing the establishment and revision of specifications -- 2.8.1 Inclusion of raw materials and manufacturing methods in specifications -- 2.8.2 General specifications and considerations for enzyme preparations used in food processing -- 3. Specific food additives (other than flavouring agents) -- 3.1 Safety evaluations -- 3.1.1 Emulsifiers -- 3.1.2 Enzyme preparation -- 3.1.3 Food colours -- 3.1.4 Food salts -- 3.1.5 Glazing agent -- 3.1.6 Preservative -- 3.1.7 Sweetening agent -- 3.1.8 Thickening agents -- 3.1.9 Miscellaneous substances -- 3.2 Revision of specifications -- 3.2.1 Acesulfame K -- 3.2.2 Blackcurrant extract -- 3.2.3 L-Malic acid -- 3.2.4 Oxystearin -- 3.2.5 Pectins -- 3.2.6 Smoke flavourings -- 3.2.7 Tagetes extract -- 3.3 Revision of limits for metals in food additives -- 4. Flavouring agents -- 4.1 Substances evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 4.1.1 Pyrazine derivatives -- 4.1.2 Aromatic substituted secondary alcohols, ketones and related esters -- 4.1.3 Benzyl derivatives -- 4.1.4 Hydroxy- and alkoxy-substituted benzyl derivatives -- 4.1.5 Aliphatic acyclic diols, triols and related substances -- 4.1.6 Aliphatic acyclic acetals -- 4.2 Revision of certain specifications for purity.4.2.1 Flavouring agents with specifications designated as "tentative" at previous meetings -- 4.2.2 Flavouring agents with minimum assay values less than 95% -- 4.2.3 Specifications for flavouring agents being reviewed for safety -- 5. Contaminants -- 5.1 Chloropropanols -- 5.1.1 3-Chloro-1,2-propanediol -- 5.1.2 1,3-Dichloro-2-propanol -- 5.2 Polychlorinated dibenzodioxins, polychlorinated dibenzofurans and coplanar polychlorinated biphenyls -- 5.2.1 Introduction -- 5.2.2 Toxicokinetics -- 5.2.3 Toxicological studies -- 5.2.4 Observations in humans -- 5.2.5 Sampling and analytical methods -- 5.2.6 Levels and patterns of contamination of food commodities -- 5.2.7 Estimated dietary intake -- 5.2.8 Evaluation -- 6. Future work -- 7. Recommendations -- Acknowledgement -- References -- Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2 Acceptable Daily Intakes, other toxicological information and information on specifications -- Annex 3 Further information required or desired.This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of JECFA, including compounds without an ADI or MRL; recommendations on principles and methods in derivation of MRLs, including a new procedure for estimating chronic dietary intakes; the use of a spreadsheet-based procedure for the statistical evaluation of residue depletion data; a revised approach for the derivation of microbiological ADIs; and the Committee's review of and comments on documents provided by the Codex Committee on Residues of Veterinary Drugs. Summaries follow of the Committee's evaluations of toxicological and residue data on a variety of veterinary drugs: three antimicrobial agents (colistin, erythromycin, flumequine), two production aids (melengestrol acetate, ractopamine hydrochloride, an insecticide (trichlorfon (metrifonate)), and an anthelminthic (triclabendazole). In addition, the attempt by the Committee to use tylosin as an example to investigate if evaluations are possible based on published data in the absence of data submissions from sponsors is described. Annexed to the report is a summary of the Committee's recommendations on these drugs, including acceptable daily intakes and proposed maximum residue limits.Technical report series (World Health Organization) ;909.Food additivesToxicologyCongressesFood additivesAnalysisCongressesFlavoring essencesAnalysisCongressesFood contaminationCongressesFood additivesToxicologyFood additivesAnalysisFlavoring essencesAnalysisFood contamination363.192World Health Organization.MiAaPQMiAaPQMiAaPQBOOK9910143507103321Evaluation of certain food additives and contaminants1989825UNINA01468nam0 22003251i 450 UON0052785220250328014259.508978-88-624-3528-420250312d2023 |0itac50 baitaIT|||| |||||ˆIl ‰venditore di incipit per romanziromanzo caleidoscopioMatei Vișniectraduzione di Mauro BarindiRomaVoland2023362 p.21 cm001UON003821672001 Intrecci210 RomaVoland147UON00527983Negustorul de începuturi de roman. Roman caleidoscop4342942ITRomaUONL000004859.335Letteratura narrativa romena. 1989-22VișniecMatéiUONV201102705208BarindiMauroUONV243198VolandUONV252670650VIȘNIEC, MatéiVișniec, MatéiUONV284717ITSOL20250411RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00527852SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI 2024 016 SI 52484 5 016 SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI202548 1J 20250312Bolla n. 4 del 17.3.2025. Negustorul de începuturi de roman. Roman caleidoscop4342942UNIOR