Food Additives
Toxicology, Regulation, and Properties
Seiten
1996
Crc Press Inc (Hersteller)
978-0-8493-8580-3 (ISBN)
Crc Press Inc (Hersteller)
978-0-8493-8580-3 (ISBN)
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Contains facts regarding the chemical and toxicological effects of direct food additives. This title presents an information for nearly 2,000 compounds that are, could be, or have been added to the US food supply. It includes data such as the CAS registry number, name of the compound, other identifying numbers, and exposure to the population.
In the U.S., before any additive is added to a food product the manufacturer must submit it to the FDA for approval and prove that its use has a reasonable certainty of not causing harm. The Priority-Based Assessment of Food Additives (PAFA) Database, compiled and maintained by the U.S. FDA/CFSAN (Center for Food Safety and Applied Nutrition), is a team resource for evaluating the status of all food additives.
Food Additives: Toxicology, Regulation, and Properties contains a wealth of facts regarding the chemical and toxicological effects of direct food additives. It consists of identifying/administrative information for nearly 2,000 compounds that are, could be, or have been added to the U.S. food supply. Limited information is also provided for an additional 1,000 compounds. Part 1, Administrative and Chemical Information, includes data such as the CAS registry number, name of the compound, other identifying numbers, exposure to the population, and much more. The toxicological data fields are divided into three main sections: Genetic Toxicity and Cytotoxicity Information, Acute Toxicology Information, and Oral Toxicology Information. These sections contain data from toxicological studies.
In the U.S., before any additive is added to a food product the manufacturer must submit it to the FDA for approval and prove that its use has a reasonable certainty of not causing harm. The Priority-Based Assessment of Food Additives (PAFA) Database, compiled and maintained by the U.S. FDA/CFSAN (Center for Food Safety and Applied Nutrition), is a team resource for evaluating the status of all food additives.
Food Additives: Toxicology, Regulation, and Properties contains a wealth of facts regarding the chemical and toxicological effects of direct food additives. It consists of identifying/administrative information for nearly 2,000 compounds that are, could be, or have been added to the U.S. food supply. Limited information is also provided for an additional 1,000 compounds. Part 1, Administrative and Chemical Information, includes data such as the CAS registry number, name of the compound, other identifying numbers, exposure to the population, and much more. The toxicological data fields are divided into three main sections: Genetic Toxicity and Cytotoxicity Information, Acute Toxicology Information, and Oral Toxicology Information. These sections contain data from toxicological studies.
Administrative and Chemical Information
Genetic Toxicity and Cytotoxicology Information
Acute Toxicology Information
Oral Toxicology Information
Lowest Effect Level Observed in All Rodents Studies
Lowest Effect Level Observed in All Dog Studies
Lowest Effect Level Observed for Any Species
Highest No Effect Level Observed for Any Species
High Concern Effects
| Erscheint lt. Verlag | 23.12.1996 |
|---|---|
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 140 x 216 mm |
| Gewicht | 422 g |
| Einbandart | gebunden |
| Themenwelt | Studium ► 2. Studienabschnitt (Klinik) ► Pharmakologie / Toxikologie |
| Naturwissenschaften | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8493-8580-6 / 0849385806 |
| ISBN-13 | 978-0-8493-8580-3 / 9780849385803 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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