Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives

• Autore: Cvjetanović B
• Pubblicazione: Geneva, Switzerland, : World Health Organization, 2010
• Descrizione fisica: 1 online resource (90 p.)
• Disciplina: 664.06
• Soggetto topico: Food additives; Food contamination
• Persona (resp. second.): GrabB; UemuraKenʼichi <1933->
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references (p. 59-60).
• Nota di contenuto: 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 3
• Sommario/riassunto: This 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 in
• Titolo autorizzato: Evaluation of certain food additives
• ISBN: 1-282-89742-X; 9786612897429; 92-4-068561-8
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910785465003321
• Lo trovi qui: Univ. Federico II
• Serie: Technical report series (World Health Organization) ; ; 956.