Evaluation of Certain Food Additives
İÇİNDEKİLERCONTENTS1. Introduction 2. General considerations 2.1 Modification of the agenda 2.2 Principles governing the lexicological evaluation of food additives 2.3 Principles governing the establishment of specifications 2.4 Relevance of the work of the Committee to developing countries 2.5 International liaison 2.6 Validation of lexicological data 2.7 Data required for technological and safety considerations 2.8 Extraction solvents used in food processing 2.9 Herbs, spices, and natural product food additives 2.10 Plastic materials in food packaging 2.11 Antibiotics as direct food additives 2.12 Hormones in animal production 2.13 Enzyme preparations used in food processing 3. Comments on specific food additives 3.1 Food colours 3.2 Flavouring agents 3.3 Sweetening agents 3.4 Thickening agents 3.5 Extraction solvents 3.6 Carrier solvents 3.7 Miscellaneous food additives 4. Establishment and revision of certain specifications 5. Future work 6. Recommendations to FAO and WHO Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives Annex 2. Acceptable daily intake (ADI), and information on specifications Annex 3. Further lexicological studies and information required  |
