Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251012390
Category : Technology & Engineering
Languages : en
Pages : 248
Book Description
Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251012390
Category : Technology & Engineering
Languages : en
Pages : 248
Book Description
Specifications For Identity and Purity of Buffering Agents, Salts; Emulsifiers, Thickening Agents, Stabilizers; Flavouring Agents, Food Colours,Sweetening Agents and Miscellaneous Food Additives As Prepared by the 26th Session of the Joint FAO
Author: Food and Agriculture Organization of the United NationsPublisher:
ISBN:
Category :
Languages : en
Pages : 229
Book Description
Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Stabilizers, Thickening Agents, Extraction Solvents, Flavouring Agents, Sweetening Agents, and Miscellaneous Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Steve Parish
ISBN:
Category : Cooking
Languages : en
Pages : 172
Book Description
Rapport bestaande uit specifikaties voor de identiteit en zuiverheid van voedingsmiddeladditieven bedoeld ter identifikatie van de substantie. Deze middelen zijn biologisch onderzocht op zuiverheidsgraad in verband met een veilige toepassing in voedsel en ter bevordering van juiste praktijken met betrekking tot de vervaardiging van voedingsmiddelen
Specifications For Identity and Purity of Buffering Agents, Salts Emulsifiers, Stabilizers, Thickening Agents, Extraction Solvents, Flavouring Agents, Sweetening Agents and Miscellaneous Food Additives as Prepared by the 27th Session of the Joint FAO
Author: Food and Agriculture Organization of the United NationsPublisher:
ISBN:
Category :
Languages : en
Pages : 146
Book Description
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251048184
Category : Business & Economics
Languages : en
Pages : 136
Book Description
This publication provides information on the identity and purity of certain food additives and flavouring agents. The specifications have three main objectives: to identify the substance that has been subject to biological testing; to ensure that the substance is of the quality required for safe use in food; and to reflect and encourage good manufacturing practice. This document is one of three publications prepared by the 59th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva in June 2002 to discuss food additives and contaminants in food.
Compendium of Food Additive Specifications
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251033647
Category : Technology & Engineering
Languages : en
Pages : 148
Book Description
The Use of Hazard Analysis Critical Control Point (HACCP) Principles in Food Control
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251034972
Category : Business & Economics
Languages : en
Pages : 98
Book Description
Residues of Some Veterinary Drugs in Animals and Foods
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: Food & Agriculture Org.
ISBN: 9789251035535
Category : Chloramphenicol
Languages : en
Pages : 104
Book Description
Fats and Oils in Human Nutrition
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251036211
Category : Fat
Languages : en
Pages : 176
Book Description
In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health Organization convene expert consultations to provide advice to developing and developed countries. Fats and Oils in Human Nutrition: report of a joint expert consultation reviews the most recent scientific information on this crucial topic and presents the experts' recommendations. Key issues which may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. The report contains recommendations about desirable minimum and maximum intakes of fats; maternal and infant nutrition; essential fatty acids; saturated, unsaturated and isomeric fatty acids; antioxidants; and scientific and programmatic needs. An extensive bibliography is included.
Marine Biotoxins
Author: Hans P. EgmondPublisher: Food & Agriculture Org.
ISBN: 9789251051290
Category : Algal toxins
Languages : en
Pages : 300
Book Description
This paper provides an extensive review of different aspects of five shellfish-poisoning syndromes (paralytic, diarrhoeic, amnesic, neurologic and azapiracid), as well as one fish-poisoning syndrome (ciguatera fish poisoning), and discusses in detail the causative toxins produced by marine organisms, chemical structures and analytical methods of the toxins, habitat and occurrence of the toxin-producing organisms, case studies and existing regulations. Based on this analysis, risk assessments are carried out for each of the toxins, and recommendations are elaborated to improve the management of these risks in order to reduce the harmful effect of these toxins on public health.