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Evaluation of certain food additives and contaminants : twenty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives, meeting held in Geneva from 3 to 12 June 1985‎

By: Contributor(s): Material type: TextTextSeries: World Health Organization technical report series ; no. 733Publication details: Geneva : World Health Organization, 1986Description: 59 Pages; 20 cmISBN:
  • 9241207337
Subject(s): DDC classification:
  • 100 SD:610.621 WHO.TR.(733)
Contents:
1. Introduction -- 2. General considerations -- 3. Comments on specific food additives -- 4. Establishment, revision, and withdrawal of certain specifications -- 5. Principles for the safety assessment of chemicals in food -- 6. Future work -- 7. Recommendations -- Annexes
Summary: Summarizes the main conclusions reached by experts commissioned to evaluate the safety of selected food additives and contaminants. Available chemical, biological, and toxicological data are used to identify health hazards, establish standards for purity, and determine acceptable daily intakes for food additives. Evaluations cover food additives in the categories of enzyme immobilizing agents, flavouring agents, flour treatment agents, food acids and their salts, food colours, sweetening agents, thickening agents, and a miscellaneous group of additives.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Reports ISI Library, Kolkata Reports & Records Collection 100 SD:610.621 WHO.TR.(733) (Browse shelf(Opens below)) Available C20809
Total holds: 0

1. Introduction -- 2. General considerations -- 3. Comments on specific food additives -- 4. Establishment, revision, and withdrawal of certain specifications -- 5. Principles for the safety assessment of chemicals in food -- 6. Future work -- 7. Recommendations -- Annexes

Summarizes the main conclusions reached by experts commissioned to evaluate the safety of selected food additives and contaminants. Available chemical, biological, and toxicological data are used to identify health hazards, establish standards for purity, and determine acceptable daily intakes for food additives. Evaluations cover food additives in the categories of enzyme immobilizing agents, flavouring agents, flour treatment agents, food acids and their salts, food colours, sweetening agents, thickening agents, and a miscellaneous group of additives.

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