Results 131 to 140 of about 3,320 (154)

A New JECFA Method for GC-MS Determination of Propylene Chlorohydrine Residues in Hydroxypropylated Starches

Journal of AOAC International, 2023
Abstract Background Propylene chlorohydrins (PCHs) are formed as byproducts in the reaction between starch and propylene oxide (PO). For hydroxypropylated (HP) starch applications in food, Joint FAO/WHO Expert Committee on Food additives (JECFA) set the maximum allowed total propylene chlorohydrin ...
Menko van der Ark, Johan Hopman, Paul Mijland, Wubbo Mulder, Fatma Asdarci, Xavier O’Connell, Jelena Medic, Qian Wei, Kommer Brunt   +8 more
openaire   +2 more sources

Toxicology databases and the concept of thresholds of toxicological concern as used by the JECFA for the safety evaluation of flavouring agents

Toxicology Letters, 2004
Since 1996 the FAO/WHO Joint Expert Committee on Food Additives (JECFA) has evaluated the safety of 1259 flavouring substances, based on a decision tree that incorporates a series of thresholds of toxicological concern. Safety conclusions are based on the predicted consequences of metabolism and whether the estimated intake is above or below a ...
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Use of Intake Data in Risk Assessments by JECFA/JMPR and in Codex Decisions

1991
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Joint FAO/WHO Meeting on Pesticide Residues (JMPR) have both been meeting regularly for many years. Since the mid-1950s, when the first JECFA meeting was held [1], the Committee has evaluated more than 700 different substances, primarily food additives, but also contaminants and ...
openaire   +1 more source

Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the Jecfa and the Codex Committee on Food Additives and Contaminants

2002
The chlorinated isocoumarin compound, ochratoxin A (OTA), together with some related derivatives (ochratoxins B, C, alpha, beta) are produced by Penicillium verrucosum and by several spp. of Aspergillus, most notably A. ochraceus. P. verrucosum is the principal source of OTA contamination of stored foods in temperate climates while Aspergillus spp ...
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A mistake in the JECFA recommendations on polydimethylsiloxane (PDMS).

Food additives and contaminants, 2001
J, Łukasiak, B, Falkiewicz
openaire   +1 more source

Nitrate; Safety evaluation of certain food additives, JECFA

WHO Food Additives Series, 2003
Speijers, G., van den Brandt, P.A.
openaire   +1 more source

Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting June 2019. FAO JECFA Monographs 23

2020
openaire   +1 more source

Compendium of Food Additive Specifications - Joint FAO/WHO Expert Committee on Food Additives (JECFA)

2021
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52 Toxicology databases and the toxicity threshold concept used by JECFA

Toxicology Letters, 2003
openaire   +1 more source

Summary of Evaluations Performed by the Joint FAOWHO Expert Committee on Food Additives (JECFA)

Nutrition Reviews, 2009
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