Toxicological Evaluation of Certain Food Additives
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ISBN-13:
9780521369282
Veröffentl:
2002
Einband:
Paperback
Erscheinungsdatum:
13.01.2002
Seiten:
192
Autor:
World Health Organization
Gewicht:
287 g
Format:
229x152x11 mm
Sprache:
Englisch
Beschreibung:
This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendies give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of information on the toxicological effects of food additives and will be required by corporations and institutions responsible for food processing.
Preface; 1. Enzyme preparations; 2. Flavouring agent; 3. Food colours; 4. Miscellaneous food additives; Anneses.
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