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Safety Evaluation of Certain Food Additives - 9789241660600

Un libro in lingua di World Health Organization (COR) edito da Stylus Pub Llc, 2010

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The 69th meeting of the Joint Food and Agriculture Organization and World Health Organization Expert Committee on Food Additives was held in Rome during June 2008, and it was there that reports on research findings were reviewed, perhaps revised in cases, and accepted or rejected. The 17 that were accepted are presented here, nine of them on specific food additives other than flavoring agents, and eight on safety evaluations of groups of related flavoring agents. Among the former are asparaginase from and expressed in Aspergillus niger, paprika extract, phospholipase C expressed in Pichia pastoris, and an addendum to earlier reports on steviol glycosides. The latter include incorporating the single portion exposure technique (SPET) into the procedure for evaluating the safety of flavoring agents, alkoxy-substituted allybenzenes present in foods and essential oils and used as flavoring agents, and addenda to miscellaneous nitrogen-containing substances and substances structurally related to menthol. No index is provided. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

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