000 | 01840nam a22002657a 4500 | ||
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003 | ISI Library, Kolkata | ||
005 | 20250207152433.0 | ||
008 | 240725b |||||||| |||| 00| 0 eng d | ||
020 | _a9241207337 | ||
040 |
_aISI Library _bEnglish |
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082 | 0 | 4 |
_a100 SD:610.621 _bWHO.TR.(733) |
110 | 1 | _aJoint FAO/WHO Expert Committee on Food Additives | |
245 | 1 | 0 | _aEvaluation 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 |
260 |
_aGeneva : _bWorld Health Organization, _c1986 |
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300 |
_a59 Pages; _c20 cm. |
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490 | 0 | _aWorld Health Organization technical report series ; no. 733 | |
505 | 0 | _a1. 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 | |
520 | _aSummarizes 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. | ||
650 | 4 | _aFood Additives | |
650 | 4 | _aFood Contamination | |
650 | 4 | _aCommunity Health and Primary Health Care | |
710 | 1 | _aFood and Agriculture Organization of the United Nations | |
710 | 1 | _aWorld Health Organization | |
942 |
_2ddc _cRP |
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999 |
_c435238 _d435238 |