Food Additive Toxicology"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods." |
Common terms and phrases
acetate acetylated acidulants activity adipic adverse effects alcohol amino acids animals antimicrobial antioxidants ascorbic acid benzoic acid beverages Biochem butylated butylated hydroxytoluene calcium Cancer carbon carcinogenesis carcinogenic cells cheese chemical chloride citric acid citrus concentrations containing diet dietary distarch phosphate dose dyes enzymes esters ethyl excretion extract FAO/WHO fats fatty FD&C FD&C Red flavoring agents food additives Food Chem food colors formation fruit fumaric acid groups hamster human increase ingestion inhibition intake kidney levels lipid liver male meat metabolism mg/kg body weight mg/kg bw mice modified starch monosodium glutamate mutagenic N-nitroso compounds NaCl nitrosamines nitrosation observed oral orange oxidation pesticide phosphoric potassium powder properties protein rabbits rats fed reaction reported residues salt sodium nitrite Sofos and Busta soluble solvent sorbate sorbic acid spices study in rats sulfite tartaric acid toxicity Toxicol toxicological tumors vegetables vitamin
Popular passages
Page 523 - C. (1990) Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modelling length of the lag phase of growth.