000 01840nam a22002657a 4500
003 ISI Library, Kolkata
005 20250207152433.0
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020 _a9241207337
040 _aISI Library
_bEnglish
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
300 _a59 Pages;
_c20 cm.
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
999 _c435238
_d435238