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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 +8 more
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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 +8 more
openaire +2 more sources
Use of Intake Data in Risk Assessments by JECFA/JMPR and in Codex Decisions
1991The 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 ...
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Boîte à outils JECFA pour l’évaluation des risques liés aux résidus de médicaments vétérinaires
+11 more sourcesNitrate; Safety evaluation of certain food additives, JECFA
WHO Food Additives Series, 2003Speijers, G., van den Brandt, P.A.
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A mistake in the JECFA recommendations on polydimethylsiloxane (PDMS).
Food additives and contaminants, 2001J, Łukasiak, B, Falkiewicz
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