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Safety Evaluation of Certain Food Additives: Sixty-Ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives
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Barnes and Noble
Safety Evaluation of Certain Food Additives: Sixty-Ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives
Current price: $180.00
Barnes and Noble
Safety Evaluation of Certain Food Additives: Sixty-Ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives
Current price: $180.00
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The toxicological monographs in this volume summarize the safety data on a number of food additives: asparaginase from
Aspergillus niger
expressed in
A. niger
, calcium lignosulfonate (40–65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in
Pichia pastoris
, phytosterols, phytostanols and their esters, polydimethylsiloxane and steviol glycosides. A monograph on the assessment of dietary exposure to sulfites is also included. Monographs on 10 groups of related flavoring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains a monograph on incorporating the single portion exposure technique (SPET) into the
Procedure for the Safety Evaluation of Flavouring Agents
in the dietary exposure assessment of flavoring agents.
This volume and others in the
WHO Food Additives Series
contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
Aspergillus niger
expressed in
A. niger
, calcium lignosulfonate (40–65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in
Pichia pastoris
, phytosterols, phytostanols and their esters, polydimethylsiloxane and steviol glycosides. A monograph on the assessment of dietary exposure to sulfites is also included. Monographs on 10 groups of related flavoring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains a monograph on incorporating the single portion exposure technique (SPET) into the
Procedure for the Safety Evaluation of Flavouring Agents
in the dietary exposure assessment of flavoring agents.
This volume and others in the
WHO Food Additives Series
contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
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