Toxicological evaluation of certain food additives

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書誌事項

Toxicological evaluation of certain food additives

prepared by the 31st Meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-25 February 1987

（WHO food additives series, 22）

Cambridge University Press, 1988

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注記

"Published on behalf of the World Health Organization."

"IPCS, International Programme on Chemical Safety"--Cover

Includes bibliographies

内容説明・目次

内容説明

This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendices give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of information on the toxicological effects of food additives and will be required by corporations and institutions responsible for food processing.

目次

  • Preface
  • 1. Enzyme preparations
  • 2. Flavouring agent
  • 3. Food colours
  • 4. Miscellaneous food additives
  • Anneses.

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