Author: Publisher:
ISBN:
Category : Numerical weather forecasting
Languages : en
Pages : 43
Book Description
Report of the Fifth Session of the CAS
Author: Publisher:
ISBN:
Category : Numerical weather forecasting
Languages : en
Pages : 43
Book Description
Report of the Fifth Session of the CAS/JSC Working Group on Numerical Experimentation
Author: Report of the Fifth Session of the CAS/JSC Working Group on Numerical Experimentation
Author: CAS/JSC Working Group on Numerical Experimentation. SessionPublisher:
ISBN:
Category : Climatic changes
Languages : en
Pages : 43
Book Description
Report of the Fifth Session of the CAS
Author: Report Of The Fifth Session Of The CAS/JSC on Numerical Experimentation
Author: Report
Author: Abridged Report with Resolutions
Author: WMO Executive CommitteePublisher:
ISBN:
Category : Meteorology
Languages : en
Pages : 720
Book Description
Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Author: World Health OrganizationPublisher: Food & Agriculture Org.
ISBN: 9251377588
Category : Nature
Languages : en
Pages : 192
Book Description
This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis; lipase (JECFA95-7) from Thermomyces lanuginosus and Fusarium oxysporum expressed in Aspergillus oryzaei; and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis. An addendum summarizes the safety and dietary exposure data on a group of related flavouring agents (alicyclic ketones, secondary alcohols and related esters). 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, those involved in the control of contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
Author: 
Author: