Compendium of food additive specifications
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, Switzerland, 7 - 16 June 2016. The specification 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 additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food.
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Format: | Texto biblioteca |
Language: | eng |
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Rome (Italy) FAO/WHO
2016
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Subjects: | Food additives, identification, Analytical methods, Flavourings, Chemical composition, testing, Purity, Food safety, risk assessment, |
Online Access: | http://www.fao.org/3/a-i6413e.pdf |
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unfao:8456882021-05-05T06:52:06ZCompendium of food additive specifications 185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng 14589 Joint FAO/WHO Expert Committee on Food Additives Geneva (Switzerland) 7-16 Jun 2016 eng 82 186195 WHO, Geneva (Switzerland) eng textRome (Italy) FAO/WHO2016engThis document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, Switzerland, 7 - 16 June 2016. The specification 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 additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food.This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, Switzerland, 7 - 16 June 2016. The specification 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 additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food.Food additivesidentificationAnalytical methodsFlavouringsChemical compositiontestingPurityFood safetyrisk assessmenthttp://www.fao.org/3/a-i6413e.pdfURN:ISBN:978-92-5-109494-5 |
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Food additives identification Analytical methods Flavourings Chemical composition testing Purity Food safety risk assessment Food additives identification Analytical methods Flavourings Chemical composition testing Purity Food safety risk assessment |
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Food additives identification Analytical methods Flavourings Chemical composition testing Purity Food safety risk assessment Food additives identification Analytical methods Flavourings Chemical composition testing Purity Food safety risk assessment 185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng 14589 Joint FAO/WHO Expert Committee on Food Additives Geneva (Switzerland) 7-16 Jun 2016 eng 82 186195 WHO, Geneva (Switzerland) eng Compendium of food additive specifications |
description |
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Geneva, Switzerland, 7 - 16 June 2016. The specification 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 additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. |
format |
Texto |
topic_facet |
Food additives identification Analytical methods Flavourings Chemical composition testing Purity Food safety risk assessment |
author |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng 14589 Joint FAO/WHO Expert Committee on Food Additives Geneva (Switzerland) 7-16 Jun 2016 eng 82 186195 WHO, Geneva (Switzerland) eng |
author_facet |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng 14589 Joint FAO/WHO Expert Committee on Food Additives Geneva (Switzerland) 7-16 Jun 2016 eng 82 186195 WHO, Geneva (Switzerland) eng |
author_sort |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng |
title |
Compendium of food additive specifications |
title_short |
Compendium of food additive specifications |
title_full |
Compendium of food additive specifications |
title_fullStr |
Compendium of food additive specifications |
title_full_unstemmed |
Compendium of food additive specifications |
title_sort |
compendium of food additive specifications |
publisher |
Rome (Italy) FAO/WHO |
publishDate |
2016 |
url |
http://www.fao.org/3/a-i6413e.pdf |
work_keys_str_mv |
AT 185609faoromeitalyagricultureandconsumerprotectiondepteng compendiumoffoodadditivespecifications AT 14589jointfaowhoexpertcommitteeonfoodadditivesgenevaswitzerland716jun2016eng82 compendiumoffoodadditivespecifications AT 186195whogenevaswitzerlandeng compendiumoffoodadditivespecifications |
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