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."
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acetate acetylated acidulants activity adipic adverse effects alcohol aldehydes amino acids animals antimicrobial antimicrobial agents antioxidants ascorbic acid benzoic acid beverages Biochem butylated butylated hydroxytoluene calcium Cancer carbon carcinogenesis carcinogenic cells cheese chemical chloride citric acid concentrations containing diet dietary distarch phosphate dose dyes enzymes esters ethyl excretion extraction 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 oxidation pesticide phosphoric potassium powder properties protein rabbits rats fed reaction reported residues salt sodium nitrite Sofos and Busta soluble solvent sorbate sorbic acid study in rats sulfite tartaric acid toxicity Toxicol toxicological tumors urine vegetables vitamin
Page 529 - ... Warth, AD (1989) Relationships between the resistance of yeasts to acetic, propanoic and benzoic acids and to methyl paraben and pH. Int. J. Food Microbiol 8, 343-349.