LEADER 01719nam 2200505 450 001 9910467612903321 005 20200520144314.0 010 $a1-62036-856-0 035 $a(CKB)4100000007586994 035 $a(MiAaPQ)EBC5649594 035 $a(Au-PeEL)EBL5649594 035 $a(OCoLC)1040079001 035 $a(EXLCZ)994100000007586994 100 $a20190212d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBuilding the field of higher education engagement $efoundational ideas and future directions /$fedited by Lorilee R. Sandmann and Diann O. Jones 210 1$aSterling, Virginia :$cStylus,$d2019. 215 $a1 online resource (314 pages) 311 $a1-62036-854-4 320 $aIncludes bibliographical references and index. 606 $aEducation, Higher$xAims and objectives$zUnited States 606 $aService learning$zUnited States 606 $aLearning and scholarship$xSocial aspects$zUnited States 606 $aCommunity development$zUnited States 606 $aCommunity and college$zUnited States 608 $aElectronic books. 615 0$aEducation, Higher$xAims and objectives 615 0$aService learning 615 0$aLearning and scholarship$xSocial aspects 615 0$aCommunity development 615 0$aCommunity and college 676 $a378.103 702 $aSandmann$b Lorilee R. 702 $aJones$b Diann O.$f1955- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910467612903321 996 $aBuilding the field of higher education engagement$92145978 997 $aUNINA LEADER 05209nam 22005773u 450 001 9910494749903321 005 20210107195321.0 010 $a92-4-069356-4 035 $a(CKB)3790000000020531 035 $a(EBL)2070502 035 $a(OCoLC)911246911 035 $a(MiAaPQ)EBC2070502 035 $a(Au-PeEL)EBL2070502 035 $a(EXLCZ)993790000000020531 100 $a20151005d2015|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEvaluation of Certain Food Additives$b[electronic resource] $eSeventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives 210 $cWorld Health Organization$d2015 215 $a1 online resource (138 p.) 300 $aDescription based upon print version of record. 311 $a92-4-120990-9 327 $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"" 327 $a""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""; ""2.4.1 Limits for lead in specifications of food additives for use in infant formulas""; ""2.4.2 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"" 327 $a""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""; ""3.1.6 Octenyl succinic acid (OSA)a???modified gum arabic""; ""3.1.7 Octenyl succinic acid (OSA)a???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"" 327 $a""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""; ""4.1.3 Ionones and structurally related substances""; ""4.1.4 Miscellaneous nitrogen-containing substances""; ""4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters""; ""4.1.6 Phenol and phenol derivatives"" 327 $a""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""; ""Threshold of toxicological concern (TTC) principle: update on a WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents""; ""Need for an approach for prioritizing flavouring agents for re-evaluation""; ""Limits for lead in specifications of food additives for use in infant formulas"" 327 $a""Specific food additives (other than flavouring agents)"" 330 $aThis 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 517 $aEvaluation of Certain Food Additives 606 $aFlavoring essences -- Analysis -- Congresses 606 $aFood additives -- Analysis -- Congresses 606 $aFood additives -- Toxicology -- Congresses 606 $aFood contamination -- Congresses 608 $aElectronic books. 615 4$aFlavoring essences -- Analysis -- Congresses. 615 4$aFood additives -- Analysis -- Congresses. 615 4$aFood additives -- Toxicology -- Congresses. 615 4$aFood contamination -- Congresses. 676 $a615.9/54 700 $aOrganization$b World Health$0819556 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910494749903321 996 $aEvaluation of Certain Food Additives$92490947 997 $aUNINA