Food Additives and Contaminants Committee Report on the Review of Metals in Canned Foods PDF Download
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Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN: 9780112425588
Category : Canned foods
Languages : en
Pages : 19
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Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN: 9780112425588
Category : Canned foods
Languages : en
Pages : 19
Get Book
Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251023778
Category : Technology & Engineering
Languages : en
Pages : 92
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Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Arsenic
Languages : en
Pages : 36
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Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 54
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Book Description
Author: J.A.G. Rees
Publisher: Springer Science & Business Media
ISBN: 9780442302825
Category : Business & Economics
Languages : en
Pages : 260
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Book Description
Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.
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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Book Description
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: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 924120947X
Category : Medical
Languages : en
Pages : 480
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Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of advising on risk management options for the purpose of public health protection. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
Author: R.J. Footitt
Publisher: Springer Science & Business Media
ISBN: 146152802X
Category : Technology & Engineering
Languages : en
Pages : 324
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Book Description
'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia
Author: Terry A. Turner
Publisher: Springer Science & Business Media
ISBN: 1475747055
Category : Technology & Engineering
Languages : en
Pages : 367
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Book Description
Metal protectin, including both metal treatments and coating systems. affords mutual protection for both can and contents. this book is the first reference to meld the knowledge of chemical companies and canmaking companies, covering materials and processes used in both protective and decorative aspects of metal packaging. Topics include basic substrates (aluminum and steel), demands of the markets served, basic metal-forming processes, and the specific decorative and protctive needs of different packaging types, with emphasis give to the technologies most likely to be used, such as ultraviolet curing. This practical reference gives readers a backround and familiarity with terminology and technology and gives insight into why certain technologies are used over others.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251054260
Category : Technology & Engineering
Languages : en
Pages : 788
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Book Description
