FAO Nutrition Meetings report series PDF Download
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Languages : en
Pages :
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Languages : en
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages : 44
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Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 912
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Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1116
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First multi-year cumulation covers six years: 1965-70.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240060766
Category : Medical
Languages : en
Pages : 362
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Author: World Health Organization
Publisher: Food & Agriculture Org.
ISBN: 9251374880
Category : Technology & Engineering
Languages : en
Pages : 68
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This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the toxicological data on T-2 and HT-2 and the combined dietary exposure was re-evaluated. At its ninetieth meeting, JECFA had reviewed the information that had become available after the fifty-sixth meeting on T-2 and HT-2 concerning analytical methods, sampling, effect of processing, prevention and control, occurrence in food commodities and dietary exposure. The report summarizes the main conclusions of the Committee regarding the group acute reference dose and tolerable daily intake for T-2, HT-2 and DAS, as well as the risk characterization and recommendations.
Author:
Publisher: Elsevier
ISBN: 0323139779
Category : Science
Languages : en
Pages : 982
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Carotenoids as Colorants and Vitamin A Precursors: Technological and Nutritional Applications presents the application of carotenoids to food and to the feed of animals, poultry, fish, and birds. This book discusses the use of carotenoids in medicine, in the coloring of cosmetic and pharmaceutical products, and their unique role as photoconductors. Organized into 10 chapters, this book begins with an overview of the growing preference for natural-type colors in countries around the world. This text then examines the potential level of use of various carotenoids in a variety of foods. Other chapters consider the types of carotenoids that are added to the diet of aquatic animals, which should be selected according to the species because of varying biosynthetic capabilities and expected final pigment content. This book discusses as well the mechanisms that control the assimilation and absorption of some carotenoids. The final chapter deals with determination of vitamin A value. This book is a valuable resource for industrial chemists and aquaculturists.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 9241209402
Category : Business & Economics
Languages : en
Pages : 104
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This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 32
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Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 48
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