Specifications for Identity and Purity of Buffering Agents, Salts, Emulsifiers, Thickening Agents, Stabilizers, Flavouring Agents, Food Colours, Sweetening Agents, and Miscellaneous Food Additives PDF Download
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Food & Agriculture Org.
ISBN: 9789251012390
Category : Technology & Engineering
Languages : en
Pages : 248
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Food & Agriculture Org.
ISBN: 9789251012390
Category : Technology & Engineering
Languages : en
Pages : 248
Get Book Here
Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251048184
Category : Business & Economics
Languages : en
Pages : 136
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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.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251054895
Category : Medical
Languages : en
Pages : 356
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Book Description
In several developing countries, undernourishment is still prevalent while obesity and its related co-morbidities, including chronic non-communicable diseases (NCDs) such as heart disease, diabetes and cancer, are emerging and contributing increasingly to morbidity and mortality. Several countries are now facing a double burden of malnutrition, i.e. caloric (energy) and micronutrient deficiencies and, at the same time, obesity and diet-related chronic diseases. This "nutrition transition" is associated with rapid economic development, urbanization and global changes, which lead to shifts towards a more energy dense diet, including more fat and sugar and more processed foods, and at the same time dramatic alterations in physical activity patterns and lifestyles. While infectious diseases and maternal and child undernutrition continue to take an enormous toll in lives and health worldwide, the rapid rise of NCDs represents one of the major health challenges to global development in the twenty-first century and threatens economic and social development of nations as well as the lives and health of millions globally. This publication explores the situation of the double burden of malnutrition in six geographically and culturally diverse case study countries and presents conclusions and recommendations from a follow-up workshop with the case study authors.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251033647
Category : Technology & Engineering
Languages : en
Pages : 148
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251034972
Category : Business & Economics
Languages : en
Pages : 98
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251035535
Category : Chloramphenicol
Languages : en
Pages : 104
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251036211
Category : Business & Economics
Languages : en
Pages : 176
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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.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251039366
Category : Food
Languages : en
Pages : 228
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Book Description
Papers from the FAO Expert Consultation on Nutrition Education for the Public, 18-22 September 1995. - For the report of this conference, see FAO Food & Nutrition Paper 59 (ISBN 9251037973)
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251041765
Category : Technology & Engineering
Languages : en
Pages : 44
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251052280
Category : Business & Economics
Languages : en
Pages : 316
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Book Description
Includes papers and case studies presented at a FAO workshop held in Rome, Italy from 8 to 10 October 2003
