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Evaluation of Certain Food Additives [electronic resource] : sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives by Meeting of the Joint FAO/WHO Expert Committee on Food Additives, World Health Organization, 63rd:, MEETING is a book available to read on EtoBox.
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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 for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (benzoyl peroxide, a-cyclodextrin, hexose oxidase, from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP), steviol glycosides, D-tagatose, xylanases from Bacillus subtilis expressed in B. subtilis, zeaxanthin), flavouring agents, and a natural constituent (glycyrrhizinic acid) Of the safety evaluation of secondary components of flavouring agents with minimum assay values of less than 95Corrigenda
- Author
- Meeting of the Joint FAO/WHO Expert Committee on Food Additives, World Health Organization, 63rd:, MEETING
- Publisher
- WORLD HEALTH ORGANIZATION
- Published
- 2005
- Language
- EN
- ISBN
- 9789241209281
More by Meeting of the Joint FAO/WHO Expert Committee on Food Additives, World Health Organization, 63rd:, MEETING
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