Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 155
Book Description
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 155
Book Description
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Organization of the UN (FAO)
ISBN: 9789251070048
Category : Food additives
Languages : en
Pages : 0
Book Description
This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The specifications monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing. This publication contains information that is useful to all those who work with or are interested in food additives and their safe use in food.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251046630
Category : Food additives
Languages : en
Pages : 214
Book Description
The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), identify substances that have been subject to biological testing to ensure they are of adequate purity for the safe use in food. This volume contains specification prepared at the fifty-seventh meeting of JECFA and should be considered in conjunction with the Report of the meeting, which will be published in the WHO Technical Report Series.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251053553
Category : Business & Economics
Languages : en
Pages : 110
Book Description
This publication contains information on the evaluation of food additives (including flavouring agents) prepared by the 65th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. The aim is to identify substances subject to biological testing, to ensure they meet purity levels required for safe use in food and to reflect and encourage good manufacturing practice. There were a total of 149 specifications considered at the 65th meeting, with 132 compounds newly adopted, of which three remained tentative, and with 18 specifications revised, of which seven remained tentative.
Compendium of Food Additive Specifications. Joint Fao/Who Expert Committee on Food Additives 79th Meeting 2014
Author: Food and Agriculture OrganizationPublisher:
ISBN: 9789251086070
Category : Reference
Languages : en
Pages : 277
Book Description
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 124
Book Description
This document contains food additive specification monographs, analytical methods, flavouring agent specifications and other information prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held on Geneva, Switzerland from 5 14 June 2012. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Organization of the UN (FAO)
ISBN: 9789251066621
Category : Food additives
Languages : en
Pages : 0
Book Description
"This volume of FAO JECFA Monographs contains specifications of identity and purity, prepared at the 76th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 5-14 June 2012"--Page ix.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251045084
Category : Business & Economics
Languages : en
Pages : 260
Book Description
The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), are meant to identify substances that have been subject to biological testing, ensure they are of adequate purity for the safe use in food and to encourage good manufacturing practice. The report of the twenty third session covered 382 specifications of which 125 were new. Sixteen specifications were withdrawn.
Combined Compendium of Food Additive Specifications: Analytical methods, test procedures and laboratory solutions used by and referenced in food additive specifications
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251055694
Category : Food additives
Languages : en
Pages : 340
Book Description
The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production. The three main objectives of these specifications are to identify the additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Fao Jecfa Monographs
ISBN:
Category : Business & Economics
Languages : en
Pages : 140
Book Description
This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-first meetings of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, from 16 to 24 june 2009. The specifications monographs provide information on the identity and purity of food additives used directly in food or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice. This publication, and other documents produced by JECFA, contain information that is useful to all those who work with or are interested in food additives and their safe use in food.