-
Je něco špatně v tomto záznamu ?
Evaluation of certain food additives : eighty-second report of the Joint FAO/WHO Expert Committee on Food Additives
- Publikováno
-
Geneva : World Health Organization, [2016]
©2016
- Edice
- WHO technical report series, ISSN 0512-3054 ; 1000
- Stránkování
- x, 162 stran : ilustrace, tabulky ; 24 cm
Jazyk angličtina Země Švýcarsko
Typ dokumentu publikace WHO
Odkazy
Knihovny.cz ISBN
978-92-4-121000-3
978-92-4-069586-3
plný text volně přístupný
- Konspekt
- Potravinářský průmysl
- NLK Obory
- zemědělství a potravinářství
- NLK Publikační typ
- publikace WHO
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavouring agents. A summary follows of the Committee’s evaluations of technical, toxicological and dietary exposure data for 10 food additives (Allura Red AC; carob bean gum; lutein esters from Tagetes erecta; octenyl succinic acid (OSA)– modified gum arabic; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of flavouring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives). The back cover of the book. Shortened
Dostupný též online
Bibliografie atd.Obsahuje bibliografické odkazy
Vlastník | Detaily | Služby | |||||
---|---|---|---|---|---|---|---|
NLK | NLK Signatura K 61857/1000 [1] | ||||||
Nahrávání dat...
|
|||||||
NLK-OVI MZ ČR | NLK-OVI MZ ČR Signatura W 855/1000 [1] | ||||||
Nahrávání dat...
|
- 000
- 00000nam a2200000 i 4500
- 001
- MED00193646
- 003
- CZ-PrNML
- 005
- 20180418140629.0
- 007
- ta
- 008
- 171220s2016 sz ad e 000 0|eng||
- 009
- BK
- 020 __
- $a 978-92-4-121000-3 $q (brožováno)
- 020 __
- $a 978-92-4-069586-3 $q (PDF)
- 040 __
- $a ABE015 $b cze $d ABA008 $e rda
- 041 0_
- $a eng
- 044 __
- $a sz
- 072 _7
- $a 664 $x Potravinářský průmysl $2 Konspekt $9 19 $7 sk136412
- 245 00
- $a Evaluation of certain food additives : $b eighty-second report of the Joint FAO/WHO Expert Committee on Food Additives
- 264 _1
- $a Geneva : $b World Health Organization, $c [2016]
- 264 _4
- $c ©2016
- 300 __
- $a x, 162 stran : $b ilustrace, tabulky ; $c 24 cm
- 336 __
- $a text $b txt $2 rdacontent
- 337 __
- $a bez média $b n $2 rdamedia
- 338 __
- $a svazek $b nc $2 rdacarrier
- 490 1_
- $a WHO technical report series, $x 0512-3054 ; $v 1000
- 500 __
- $a Dostupný též online
- 504 __
- $a Obsahuje bibliografické odkazy
- 520 __
- $a This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavouring agents. A summary follows of the Committee’s evaluations of technical, toxicological and dietary exposure data for 10 food additives (Allura Red AC; carob bean gum; lutein esters from Tagetes erecta; octenyl succinic acid (OSA)– modified gum arabic; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of flavouring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives). The back cover of the book. Shortened
- 650 _7
- $a zemědělství a potravinářství $7 nlk20040151915 $2 mednas
- 650 _7
- $a potravinářské přísady $x analýza $x toxicita $7 D005503 $2 czmesh
- 650 _7
- $a chuťové esence $7 D005421 $2 czmesh
- 650 _7
- $a hodnocení rizik $7 D018570 $2 czmesh
- 655 _4
- $a publikace WHO $7 nlk20040156070
- 710 2_
- $a Organizace OSN pro výživu a zemědělství $7 kn20010710021
- 710 2_
- $a Světová zdravotnická organizace $7 kn20010711442
- 830 _0
- $a WHO technical report series
- 856 41
- $u http://apps.who.int/iris/bitstream/10665/250277/1/9789241210003-eng.pdf $y plný text volně přístupný
- 910 __
- $a ABA008 $b K 61857/1000 $y 6 $y 6 $y 6
- 910 __
- $a ABE015 $b W 855/1000 $y 1 $y 1 $y 1 $y 1
- 990 __
- $a 20171213092041 $b ABE015
- 991 __
- $a 20180418140729 $b ABA008
- 999 __
- $a ok $b medvik21 $g 1262872 $s 207490
- BAS __
- $a 30
- BAS __
- $a 30
- LZP __
- $b 3/3.1.2018
- LZP __
- $b 2017/94/7.12.2017