Compendium of Food Additive Specifications
Compendium of Food Additive Specifications

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: Food & Agriculture Org.

Published: 2001

Total Pages: 214

ISBN-13: 9789251046630

DOWNLOAD EBOOK

The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), identify substances that have been subject to biological testing to ensure they are of adequate purity for the safe use in food. This volume contains specification prepared at the fifty-seventh meeting of JECFA and should be considered in conjunction with the Report of the meeting, which will be published in the WHO Technical Report Series.

Compendium of Food Additive Specifications
Compendium of Food Additive Specifications

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: Food & Agriculture Org.

Published: 2000

Total Pages: 260

ISBN-13: 9789251045084

DOWNLOAD EBOOK

The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), are meant to identify substances that have been subject to biological testing, ensure they are of adequate purity for the safe use in food and to encourage good manufacturing practice. The report of the twenty third session covered 382 specifications of which 125 were new. Sixteen specifications were withdrawn.

Compendium of Food Additive Specifications
Compendium of Food Additive Specifications

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: Food & Agriculture Organization of the UN (FAO)

Published: 2010

Total Pages: 0

ISBN-13: 9789251066621

DOWNLOAD EBOOK

"This volume of FAO JECFA Monographs contains specifications of identity and purity, prepared at the 76th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 5-14 June 2012"--Page ix.

Compendium of Food Additive Specifications
Compendium of Food Additive Specifications

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher:

Published: 2013

Total Pages: 124

ISBN-13:

DOWNLOAD EBOOK

This document contains food additive specification monographs, analytical methods, flavouring agent specifications and other information prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held on Geneva, Switzerland from 5 14 June 2012. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production.

Compendium of Food Additive Specifications
Compendium of Food Additive Specifications

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: Food & Agriculture Org.

Published: 2002

Total Pages: 136

ISBN-13: 9789251048184

DOWNLOAD EBOOK

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
Compendium of Food Additive Specifications

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: Food & Agriculture Organization of the UN (FAO)

Published: 2011

Total Pages: 0

ISBN-13: 9789251070048

DOWNLOAD EBOOK

This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The specifications monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing. This publication contains information that is useful to all those who work with or are interested in food additives and their safe use in food.

Combined Compendium of Food Additive Specifications: Analytical methods, test procedures and laboratory solutions used by and referenced in food additive specifications
Combined Compendium of Food Additive Specifications: Analytical methods, test procedures and laboratory solutions used by and referenced in food additive specifications

Author: Joint FAO/WHO Expert Committee on Food Additives

Publisher: Food & Agriculture Org.

Published: 2005

Total Pages: 340

ISBN-13: 9789251055694

DOWNLOAD EBOOK

The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production. The three main objectives of these specifications are to identify the additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice.