The Indian Journal of Nutrition and Dietetics

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Toxicological Evaluation of Certain Food Additives


     

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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.
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  • Toxicological Evaluation of Certain Food Additives

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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.