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Author : Christina Bergsten
Publisher : Nordic Council of Ministers
Page : 106 pages
File Size : 52,9 Mb
Release : 2001
Category : Food
ISBN : 9289306785
Author : Anonim
Publisher : Unknown
Page : 102 pages
File Size : 40,5 Mb
Release : 1985-01-01
Category : Aliments - Contamination - Mesure
ISBN : 9241700874
Author : Joint FAO/WHO Expert Committee on Food Additives,Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
Publisher : World Health Organization
Page : 186 pages
File Size : 51,5 Mb
Release : 2002-12-13
Category : Business & Economics
ISBN : 9789241209090
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes respectively and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants assessments of intake and the establishment and revision of specifications of food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (diacetyltartaric and fatty acid esters of glycerol quillaia extracts invertase from Saccharomyces cerevisiae ß-carotene from Blakeslea trispora curcumin phosphates diphosphates and polyphosphates hydrogenated poly-1-decene natamycin D-tagatose carrageenan processed Eucheuma seaweed curdlan acetylated oxidized starch a-cyclodextrin and sodium sulfate) flavouring agents and contaminants (3-chloro-1 2-propanediol 1 3-dichloro-2-propanol and a large number of polychlorinated dibenzodioxins polychlorinated dibenzofurans and coplanar polychlorinated biphenyls). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and tolerable intakes of the contaminants considered changes in the status of specifications of these food additives and specific flavouring agents and further information required or desired.
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
Publisher : World Health Organization
Page : 104 pages
File Size : 45,6 Mb
Release : 2007-02-07
Category : Business & Economics
ISBN : 9789241209403
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Author : Ian Macdonald
Publisher : Springer Science & Business Media
Page : 266 pages
File Size : 48,9 Mb
Release : 2012-12-06
Category : Medical
ISBN : 9781447118282
The International Life Sciences Institute (ILSI), a nonprofit, public foundation, was established in 1978 to advance the sciences of nutrition, toxicology, and food safety. ILSI promotes the resolution of health and safety issues in these areas by sponsoring research, conferences, publications, and educational programs. Through ILSI's programs, scientists from government, academia, and industry unite their efforts to resolve issues of critical importance to the public. As part of its commitment to understanding and resolving health and safety issues, ILSI is pleased to sponsor this series of monographs that consolidates new scientific knowledge, defines research needs, and provides a background for the effective application of scientific advances in toxicology and food safety. Alex Malaspina President International Life Sciences Institute Preface We live in a changing world. The everyday, ongoing changes in people's habits and the availability of foods in the market lead to continuous changes in food con sumption patterns, changes we need to understand since they play an important role in nutrition as well as toxicology. In nutrition, food intake data provide us with the information needed to exam ine whether, on the one hand, these modifications are still within the limits of nutritional safety and, on the other, whether they offer the possibility of monitor ing the evolution of dietary habits. In toxicology, food intake data are used to calculate the potential intake of sub stances used as additives or substances that enter food as contaminants, such as pesticide residues, packaging materials, and radionuclides.
Author : Christina Bergsten,Niels Lyhne Andersen,Nordic Council of Ministers
Publisher : Nordic Council of Ministers
Page : 94 pages
File Size : 51,7 Mb
Release : 2002
Category : Food additives
ISBN : 9289308079
Author : Anonim
Publisher : Food & Agriculture Org.
Page : 144 pages
File Size : 51,8 Mb
Release : 1997
Category : Pesticide residues in food
ISBN : 9251039321
Author : Naomi Rees,David Watson
Publisher : Springer Science & Business Media
Page : 304 pages
File Size : 41,5 Mb
Release : 2000-04-30
Category : Business & Economics
ISBN : 0834217686
This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food; developing national infrastructures to enforce standards; and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission. There are chapters from world-leading experts on Codex, international control of radiological contamination, pesticides and veterinary drugs, and other chemical contaminants.
Author : Anonim
Publisher : Nordic Council of Ministers
Page : 36 pages
File Size : 54,7 Mb
Release : 1993
Category : Electronic
ISBN : 9291203106
Summary. - Sammanfattning. - Yhteenveto.
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization
Publisher : World Health Organization
Page : 80 pages
File Size : 42,9 Mb
Release : 2002
Category : Science
ISBN : 9241209062
This report presents the conclusions of a joint expert committee convened to assess the risks associated with the consumption of food contaminated with specific mycotoxins. It contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control.
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher : Food & Agriculture Org.
Page : 788 pages
File Size : 42,8 Mb
Release : 2006
Category : Technology & Engineering
ISBN : 9251054266
Author : Conor Reilly
Publisher : John Wiley & Sons
Page : 286 pages
File Size : 53,5 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470995099
Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume. In the compilation of this cutting-edge new edition, full account has been taken of the significant advances in the ready availability of multi-element analysis, improved sample preparation procedures and a growing interest in the content of chemical species in foods. Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included. The third edition of Metal Contamination of Food is an essential reference book for food industry personnel, including those working in food processing, formation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book. Libraries and laboratories worldwide in all universities and research establishments where food science and technology, nutrition and chemistry are studied and taught should
Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting,Joint FAO/WHO Expert Committee on Food Additives,World Health Organization
Publisher : World Health Organization
Page : 189 pages
File Size : 53,7 Mb
Release : 2004
Category : Food additives
ISBN : 9789241209229
This report represents 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 prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavoring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives ( A-amylase from Bacillus lichenformis containing a genetically engineered A-amylase gene from B. Licheniformis, annatto extracts, curcumin, diacetyl and fatty acid esters of glycerol, D-tagatose, laccase from Myceliophthora thermophila expressed in Aspergillus oryzae, mixed xylanase, B-glucanase enzyme preparation produced by a strain of Humicola insolens, neotame, polyvinyl alcohol, quillaia extracts and xylanase from Thermomyces lanuginosus expressed in Fusarium venenatum), flavouring agents, a nutritional source of iron (ferrous glycinate, processed with citric acid), a disinfectant for drinking-water (sodium dichloroisocyanurate) and contaminants (cadmium and methylmercury). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents considered, and tolerable intakes of the contaminants considered, changes in the status of specifications and further information requested or desired.
Author : A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate
Publisher : CRC Press
Page : 1058 pages
File Size : 47,6 Mb
Release : 2001-11-01
Category : Technology & Engineering
ISBN : 9780824741709
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Author : Anonim
Publisher : Routledge
Page : 1058 pages
File Size : 43,8 Mb
Release : 2024-07-01
Category : Electronic
ISBN : 9781135569471