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[null,"1.","Record Nr.",null,"UNINA9910796165603321"]
[null,null,"Titolo",null,"Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. / / World Health Organization"]
[null,null,"Pubbl/distr/stampa",null,"Geneva, Switzerland : , : World Health Organization, , [2015]"]
[{"$nulls":4},"©2015"]
[null,null,"ISBN",null,"92-4-069356-4"]
[null,null,"Descrizione fisica",null,"1 online resource (138 p.)"]
[null,null,"Collana",null,"Technical report series (World Health Organization) ; ; 990"]
[null,null,"Disciplina",null,"664.06"]
[null,null,"Soggetti",null,"Food additives"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"\"\"Cover\"\"; \"\"Contents\"\"; \"\"Seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives\"\"; \"\"List of abbreviations\"\"; \"\"1. Introduction\"\"; \"\"1.1 Declarations of interests\"\"; \"\"1.2 Modification of the agenda\"\"; \"\"2. General considerations\"\"; \"\"2.1 Report from the Forty-sixth Session of the Codex Committee on Food Additives (CCFA)\"\"; \"\"2.2 Principles governing the toxicological evaluation of compounds on the agenda\"\""]
[{"$nulls":4},"\"\"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\"\""]
[{"$nulls":4},"\"\"3. Specific food additives (other than flavouring agents)\"\"\"\"3.1 Safety evaluations\"\"; \"\"3.1.1 Benzoe tonkinensis\"\"; \"\"3.1.2 Carrageenan[sup(1)]\"\"; \"\"3.1.3 Citric and fatty acid esters of glycerol (CITREM)[sup(1)]\"\"; \"\"3.1.4 Gardenia yellow\"\"; \"\"3.1.5 Lutein esters from Tagetes erecta\"\"; \"\"3.1.6 Octenyl succinic acid (OSA)â€?modified gum arabic\"\"; \"\"3.1.7 Octenyl succinic acid (OSA)â€?modified starch (starch sodium octenyl succinate)[sup(1)]\"\"; \"\"3.1.8 Paprika extract\"\"; \"\"3.1.9 Pectin[sup(1)]\"\"; \"\"3.2 Revision of specifications\"\"; \"\"3.2.1 Citric acid\"\"; \"\"3.2.2 Gellan gum\"\""]
[{"$nulls":4},"\"\"3.2.3 Polyoxyethylene (20) sorbitan monostearate\"\"\"\"3.2.4 Potassium "]
[{"$nulls":4},"aluminium silicate\"\"; \"\"3.2.5 Quillaia extract (Type 2)\"\"; \"\"4. Flavouring agents\"\"; \"\"4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents\"\"; \"\"4.1.1 Aliphatic and alicyclic hydrocarbons\"\"; \"\"4.1.2 Aliphatic and aromatic ethers\"\"; \"\"4.1.3 Ionones and structurally related substances\"\"; \"\"4.1.4 Miscellaneous nitrogen-containing substances\"\"; \"\"4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters\"\"; \"\"4.1.6 Phenol and phenol derivatives\"\""]
[{"$nulls":4},"\"\"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\"\""]
[{"$nulls":4},"\"\"Specific food additives (other than flavouring agents)\"\""]
[null,null,null,"Sommario/riassunto","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"]