Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Toxicological Evaluation of Certain Food Additives


     

   Subscribe/Renew Journal


The safety data on selected food additives like enzyme preparations (from Aspergillus oryzae, Aspergillus niger, Trichoderma harsianum and Trichoderma reesei), flavouring agents (smoke flavourings) food colours (beet red, canthaxanthin carbon black, cirtranaxanthin) and others like glutamic acid and its salts are summarized in this monograph.
User
Notifications

Abstract Views: 259

PDF Views: 1




  • Toxicological Evaluation of Certain Food Additives

Abstract Views: 259  |  PDF Views: 1

Authors

Abstract


The safety data on selected food additives like enzyme preparations (from Aspergillus oryzae, Aspergillus niger, Trichoderma harsianum and Trichoderma reesei), flavouring agents (smoke flavourings) food colours (beet red, canthaxanthin carbon black, cirtranaxanthin) and others like glutamic acid and its salts are summarized in this monograph.