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Essential guide to food additives [[electronic resource] /] / edited by Mike Saltmarsh
| Essential guide to food additives [[electronic resource] /] / edited by Mike Saltmarsh |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2013 |
| Descrizione fisica | 1 online resource (309 p.) |
| Disciplina | 664.0287 |
| Altri autori (Persone) | SaltmarshMichael |
| Soggetto topico |
Food additives
Food - Composition |
| ISBN |
1-83916-119-1
1-62870-468-3 1-84973-498-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910786263203321 |
| Cambridge, : Royal Society of Chemistry, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives / / edited by Mike Saltmarsh
| Essential guide to food additives / / edited by Mike Saltmarsh |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2013 |
| Descrizione fisica | 1 online resource (309 p.) |
| Disciplina | 664.0287 |
| Altri autori (Persone) | SaltmarshMichael |
| Soggetto topico |
Food additives
Food - Composition |
| ISBN |
1-83916-119-1
1-62870-468-3 1-84973-498-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Contents -- Chapter 1 Food Additives and Why They Are Used -- 1.1 What are Additives? -- 1.2 Preservatives -- 1.3 Antioxidants -- 1.4 Emulsi ers and Stabilisers -- 1.5 Colours -- 1.6 Sweeteners -- 1.7 Flavour Enhancers -- 1.8 Flavourings -- 1.9 Other Additives -- 1.10 Safety of Additives -- 1.11 Intolerance -- 1.12 ''Clean Labels'' -- 1.13 Conclusion -- References -- Chapter 2 Safety of Food Additives in Europe -- 2.1 Introduction -- 2.2 De nition of a Food Additive -- 2.3 European Legislation and the Safety Assessment Process -- 2.3.1 The Framework Legislation -- 2.3.2 Legislation on Speci c Classes of Additives -- 2.3.3 The Role of the European Food Safety Authority -- 2.3.4 General Criteria for the Use of Food Additives -- 2.4 Origin of ''E'' Numbers -- 2.5 Safety Testing of Food Additives -- 2.5.1 Toxicological Tests Required -- 2.5.2 Outcomes of Toxicity Tests -- 2.5.3 Relevance of Effects Observed in Animals for Human Risk Assessment -- 2.6 Risk Assessment of Food Additives -- 2.6.1 Derivation of an Acceptable Daily Intake -- 2.6.2 Comparison of Exposure to Food Additives in the Diet with ADIs -- 2.6.3 Re-evaluation of Permitted Additives -- 2.7 Conclusions -- References -- Chapter 3 The Development of Food Additive Legislation in Europe -- 3.1 Fundamentals -- 3.2 Stage One - Early Harmonisation Attempts -- 3.3 Stage 2 - Creating the Internal Market -- 3.4 Stage Three - Changing Emphasis: from Trade to Public Health -- Chapter 4 European Legislative Framework Controlling the Use of Food Additives -- 4.1 Introduction -- 4.2 EU Food Law Framework -- 4.2.2 EU Regulation (EC) No. 1333/2008 on Food Additives -- 4.2.3 EU Purity Criteria for Food Additives -- 4.3 EU Food Categories for the Use of Food Additives -- 4.4 EU Food Additives -- 4.4.1 De nition -- 4.4.2 What is not Considered a Food Additive in the EU?.
4.4.3 EU Functional Classes of Food Additives and their De nitions -- 4.4.4 Carried-Over and Reverse Carried-Over Food Additives -- 4.5 Difference Between a Food Additive and a Processing Aid -- 4.6 How to Determine Whether a Substance Is a Food Additive or a Nutrient? -- 4.7 European Approval Process for Food Additives -- 4.7.1 European Union Lists of Approved Food Additives -- 4.7.2 EU Food Additives Database -- 4.8 EU Labelling Rules on Food Additives -- 4.8.1 Current and Future EU Labelling Legislation -- 4.8.2 Allergen Declaration -- 4.8.3 Speci c Labelling for Six Food Colours -- References -- Chapter 5 Legislation for Food Additives Outside Europe -- 5.1 Introduction -- 5.1.1 Labelling Issues -- 5.2 Codex Alimentarius -- 5.2.1 Codex General Standard on Food Additives -- 5.2.2 JECFA -- 5.2.3 Speci cations -- 5.3 Food Additives Legislation in Other Countries -- 5.3.1 USA -- 5.3.2 Canada -- 5.3.3 Japan -- 5.3.4 Other Far East Countries -- 5.3.5 MERCOSUR -- 5.3.6 Middle East -- 5.3.7 Australia and New Zealand -- Chapter 6 E Numbers -- References -- Chapter 6 E Numbers -- Subject Index. |
| Record Nr. | UNINA-9910819820003321 |
| Cambridge, : Royal Society of Chemistry, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives [[electronic resource]]
| Essential guide to food additives [[electronic resource]] |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | Leatherhead, Surrey, : Leatherhead Food International |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) |
EmertonVictoria
ChoiEugenia |
| Soggetto topico |
Food additives
Food |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62198-171-1
1-84755-923-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 9781905224500_OFC_Publicity |
| Record Nr. | UNINA-9910455256403321 |
| Leatherhead, Surrey, : Leatherhead Food International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives [[electronic resource]]
| Essential guide to food additives [[electronic resource]] |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | Leatherhead, Surrey, : Leatherhead Food International |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) |
EmertonVictoria
ChoiEugenia |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-62198-171-1
1-84755-923-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 9781905224500_OFC_Publicity |
| Record Nr. | UNINA-9910778308103321 |
| Leatherhead, Surrey, : Leatherhead Food International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives [[electronic resource]]
| Essential guide to food additives [[electronic resource]] |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | Leatherhead, Surrey, : Leatherhead Food International |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) |
EmertonVictoria
ChoiEugenia |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-62198-171-1
1-84755-923-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 9781905224500_OFC_Publicity |
| Record Nr. | UNINA-9910827435603321 |
| Leatherhead, Surrey, : Leatherhead Food International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives
| Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives |
| Autore | Cvjetanović B |
| Pubbl/distr/stampa | Geneva, Switzerland, : World Health Organization, 2010 |
| Descrizione fisica | 1 online resource (90 p.) |
| Disciplina | 664.06 |
| Collana | WHO Technical Report series |
| Soggetto topico |
Food additives
Food contamination |
| ISBN |
1-282-89742-X
9786612897429 92-4-068561-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910785465003321 |
Cvjetanović B
|
||
| Geneva, Switzerland, : World Health Organization, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives
| Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives |
| Autore | Cvjetanović B |
| Pubbl/distr/stampa | Geneva, Switzerland, : World Health Organization, 2010 |
| Descrizione fisica | 1 online resource (90 p.) |
| Disciplina | 664.06 |
| Collana | WHO Technical Report series |
| Soggetto topico |
Food additives
Food contamination |
| ISBN |
1-282-89742-X
9786612897429 92-4-068561-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910812329403321 |
|
Cvjetanović B
|
||
| Geneva, Switzerland, : World Health Organization, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. / / World Health Organization
| Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. / / World Health Organization |
| Pubbl/distr/stampa | Geneva, Switzerland : , : World Health Organization, , [2015] |
| Descrizione fisica | 1 online resource (138 p.) |
| Disciplina | 664.06 |
| Collana | Technical report series (World Health Organization) |
| Soggetto topico | Food additives |
| ISBN | 92-4-069356-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""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""
""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"" ""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)�modified gum arabic""; ""3.1.7 Octenyl succinic acid (OSA)�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"" ""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"" ""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"" ""Specific food additives (other than flavouring agents)"" |
| Record Nr. | UNINA-9910796165603321 |
| Geneva, Switzerland : , : World Health Organization, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. / / World Health Organization
| Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. / / World Health Organization |
| Pubbl/distr/stampa | Geneva, Switzerland : , : World Health Organization, , [2015] |
| Descrizione fisica | 1 online resource (138 p.) |
| Disciplina | 664.06 |
| Collana | Technical report series (World Health Organization) |
| Soggetto topico | Food additives |
| ISBN | 92-4-069356-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""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""
""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"" ""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)�modified gum arabic""; ""3.1.7 Octenyl succinic acid (OSA)�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"" ""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"" ""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"" ""Specific food additives (other than flavouring agents)"" |
| Record Nr. | UNINA-9910823882903321 |
| Geneva, Switzerland : , : World Health Organization, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives
| Evaluation of certain food additives [[electronic resource] ] : seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives |
| Pubbl/distr/stampa | Geneva, Switzerland, : World Health Organization, 2010 |
| Descrizione fisica | 1 online resource (90 p.) |
| Disciplina | 664.06 |
| Collana | WHO Technical Report series |
| Soggetto topico |
Food additives
Food contamination |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-89742-X
9786612897429 92-4-068561-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910459399303321 |
| Geneva, Switzerland, : World Health Organization, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food additives
(113)
- Food contamination (24)
- Hydrocolloids (15)
- Food (14)
- Food - Composition (12)