02767nam 2200613 a 450 991045939930332120200520144314.01-282-89742-X978661289742992-4-068561-8(CKB)2670000000061304(EBL)616069(OCoLC)693761480(SSID)ssj0000436152(PQKBManifestationID)12149805(PQKBTitleCode)TC0000436152(PQKBWorkID)10426460(PQKB)11379825(MiAaPQ)EBC616069(Au-PeEL)EBL616069(CaPaEBR)ebr10430900(CaONFJC)MIL289742(EXLCZ)99267000000006130420101210d2010 uy 0engur|n|---|||||txtccrEvaluation of certain food additives[electronic resource] seventy-first report of the Joint FAO/WHO Expert Committee on Food AdditivesGeneva, Switzerland World Health Organization20101 online resource (90 p.)WHO Technical Report series,0512-3054 ;956Description based upon print version of record.92-4-120956-9 Includes bibliographical references (p. 59-60).COVER; TITLE PAGE; COPYRIGHT; Contents; Members; Secretariat; 1. Introduction; 2. General considerations; 3. Specific food additives; 4. Future work; 5. Recommendation; Acknowledgement; References; Annex 1; Annex 2; Annex 3This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives: branching glycosyltransferase from Rhodothermus obamensis expressed inTechnical report series (World Health Organization) ;956.Food additivesCongressesFood contaminationCongressesElectronic books.Food additivesFood contamination664.06World Health Organization.Food and Agriculture Organization of the United Nations.MiAaPQMiAaPQMiAaPQBOOK9910459399303321Evaluation of certain food additives2019728UNINA