Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)

Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)

This Chemical and Technical Assessment (CTA) summarises data and information on rosemary extract submitted to the 82nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (Committee) by Intertek Scientific and Regulatory Consultancy, in a dossier dated December 21, 2015 (Intertek, 2015 upon request by the 47th Codex Committee on Food Additives (CCFA). At the present meeting, the Committee was asked to evaluate all data necessary for the assessment of safety, dietary intake and specif ications related to the use of rosemary extract (INS 392) as an antioxidant in a variety of food categories. This document discusses published information relevant to rosemary, rosemary extract, the production methodologies, and specifications.

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Bibliographic Details
Main Author: Srinivasan, J.R., Kawamura, Y.
Format: Meeting biblioteca
Language:English
Published: FAO ; 2016
Online Access:https://openknowledge.fao.org/handle/20.500.14283/BR565E
http://www.fao.org/3/br565e/br565e.pdf
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spelling dig-fao-it-20.500.14283-BR565E2024-03-16T16:10:26Z Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA) Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA) Srinivasan, J.R., Kawamura, Y. This Chemical and Technical Assessment (CTA) summarises data and information on rosemary extract submitted to the 82nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (Committee) by Intertek Scientific and Regulatory Consultancy, in a dossier dated December 21, 2015 (Intertek, 2015 upon request by the 47th Codex Committee on Food Additives (CCFA). At the present meeting, the Committee was asked to evaluate all data necessary for the assessment of safety, dietary intake and specif ications related to the use of rosemary extract (INS 392) as an antioxidant in a variety of food categories. This document discusses published information relevant to rosemary, rosemary extract, the production methodologies, and specifications. 2023-04-27T11:34:35Z 2023-04-27T11:34:35Z 2016 2021-03-08T07:31:34.0000000Z Meeting https://openknowledge.fao.org/handle/20.500.14283/BR565E http://www.fao.org/3/br565e/br565e.pdf English FAO 7p. application/pdf FAO ;
institution FAO IT
collection DSpace
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countrycode IT
component Bibliográfico
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databasecode dig-fao-it
tag biblioteca
region Europa del Sur
libraryname David Lubin Memorial Library of FAO
language English
description This Chemical and Technical Assessment (CTA) summarises data and information on rosemary extract submitted to the 82nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (Committee) by Intertek Scientific and Regulatory Consultancy, in a dossier dated December 21, 2015 (Intertek, 2015 upon request by the 47th Codex Committee on Food Additives (CCFA). At the present meeting, the Committee was asked to evaluate all data necessary for the assessment of safety, dietary intake and specif ications related to the use of rosemary extract (INS 392) as an antioxidant in a variety of food categories. This document discusses published information relevant to rosemary, rosemary extract, the production methodologies, and specifications.
format Meeting
author Srinivasan, J.R., Kawamura, Y.
spellingShingle Srinivasan, J.R., Kawamura, Y.
Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)
author_facet Srinivasan, J.R., Kawamura, Y.
author_sort Srinivasan, J.R., Kawamura, Y.
title Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)
title_short Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)
title_full Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)
title_fullStr Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)
title_full_unstemmed Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)
title_sort rosemary extract, 82nd jecfa—chemical and technical assessment (cta)
publisher FAO ;
publishDate 2016
url https://openknowledge.fao.org/handle/20.500.14283/BR565E
http://www.fao.org/3/br565e/br565e.pdf
work_keys_str_mv AT srinivasanjrkawamuray rosemaryextract82ndjecfachemicalandtechnicalassessmentcta
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